Formaggio Kitchen Dinner

Featuring Marc Hernandez

Five courses, $125 (not including gratuity, beverage or tax) Optional wine pairing available.

Wednesday March 25, 5:30 or 8:00

Vegetarian Menu Available, Please note any allergies when you book your table

We agree with John Updike, “Cheese is milk's leap toward immortality” and at the same time we are huge fans of Formaggio Kitchen in West Cambridge. So we are excited to announce a special five course collaboration with cheese buyer extraordinaire Marc Hernandez from Formaggio. A few months back Marc led us on a tour of the cheese cave in the depths of FK and we hand selected five fantastic cheeses which we incorporated into a five course dinner. Given the cold weather we are focusing on Alpine style cheese sourced from New England. The goal is to highlight the flavors of the cheese and complement them at the same time..with a nice surprise ending,  bitter sweet chocolate mousse paired with Bayley Hazen Blue Cheese (Yes! blue cheese and chocolate!).

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Menu

FIRST CHEESE
Alpha Tolman: Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures.

SECOND CHEESE
Lakes Edge from Blue Ledge Farm in Vermont is a dramatic ash-veined goat cheese that is aged for three weeks. It’s named after the stones found along Lake Champlain near where the cheese is made.

French Onion Soup, quail egg, crostini

Winter Citrus Salad, fennel, castelfranco, endive toasted pecans, balsamic vinaigrette

THIRD CHEESE
SouthWind made with Woodlawn Creamery's rich, Vermont, raw cow's milk, is a Raclette-style cheese. Aged for 2-6 months, the flavor is mild and milky, and, of course, it melts splendidly. Southwind gets its namesake from the 6th generation farm next door to Woodlawn.

Yukon Gold Tartiflette, Bacon, Frisee

FOURTH CHEESE
Invierno (or “winter” in Spanish), is a soft to semi-hard natural rind cheese, aged 4-5 months. Invierno is a versatile cheese with a rich flavor of butter, chanterelle mushroom and damp earth

Five Spice Rohan Duck Breast:cheesy grit cake, crispy brussel sprouts, dried fig compote

DESSERT CHEESE
Bayley Hazen is an award-winning, natural-rind raw cow's milk blue cheese produced by Jasper Hill Farm in Vermont. It is recognized for its dense, fudge-like texture and a balanced, creamy flavor profile featuring notes of toasted nuts, anise, and cocoa. 

Bitter Chocolate Mousse pistachio brittle

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