Leaf it to
Basil
Join us this December for a special homage to fromage, as our chefs work their magic with artisanal farmstead cheese. The making of this cheese is an ancient and noble endeavor best left to those with both scientific minds and artistic vision. (A dairy farm doesn’t hurt, either.) Part of the artistry lies in understanding arcane matters such as which cultures, rennets and curd-cutting techniques yield the best results. Thankfully, those not disposed to such esoteric details can find great satisfaction in simply being cheese aficionados. Make your reservation today!
Just The Facts: Artisan Farmstead Cheese
Artisan farmstead cheese is handmade in small batches using traditional cheese making techniques and milk that is produced right on (or very nearby) the farm. Unlike mass produced cheese, it is usually aged and ripened. These cheeses tend to develop unique flavors specific to where they’re made. They also tend to improve any dish that calls for cheese.
Farmstead cheese croistini
Serrano Ham, Greenhouse Tomato, Balsamic Reduction
Crave Brothers Petit
Frére Fondue
Grilled veal chop
Les Frères, caramelized shallot, and
blue potato tart, Grilled asparagus and arugula salad
Wild mushroom
glace de viande
*Available dinner only
