Marinated artichoke hearts and crumbled chevre cheese with a touch of dried porcini mushroom.
A Greek classic: spinach and feta cheese-filled phyllo pastry, delicately seasoned with fresh dill and nutmeg.
Imported mixed forest mushrooms, seasoned with prevencal herbs and combined with both gruyere and manchego cheeses.
Mild but flavorful fire-roasted poblano chilies, in the perfect marriage with bulgarian sheep's milk cheese.
Served with organic cardamom syrup.