A trio of artisanal cheeses from the great dairy-happy state of Vermont is served with a fig and caramelized onion jam, port wine-poached pears, salted almonds, and house-made whole wheat rosemary crackers. Included in this selection:
Spring Brook Farms Tarentaise: A firm, nutty, sharp-flavored cow's milk cheese.
Vermont Creamery Cremont: An oozy, grassy triple creme made from cow and goat's milk.
Jasper Hill Bayley Hazen Blue: A dense, bold cow's milk cheese with notes of coffee and cocoa.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.