Dominique's on Magazine

Ryal's Farm goat cheese, Mississippi.

Acio Faenum pecorino aged in terra cotta pots with dried mountain grasses, nutty, rich, tart. Italy.

Creamy, earthy blue made from rich Irish cows' milk. Ireland.

Grana style Italian cows' milk similar to parmiggiano reggiano, but a bit less firm and a little sweeter. Italy.

Classic pyrenees sheeps milk cheese, chewy texture with milky, rich, nutty and a little bit sweet flavors. France.

Aged Spanish cows' milk from the island of Menorca. Crystalline texture with notes of caramel, similar to aged gouda. Spain.

Vanilla, dulce de leche, house-made creme fraiche.

"Honey from the hood" by Dr. Brobson Lutz.

Crème praline, house-made pecan vanilla ice cream.

Chantilly cream, mango, pirouette cookie.

Caramel syrup, mint crème anglaise.

Cauliflower crème fraiche, scotch bonnet roasted tomato, house-made potato chips

Lime, habanero, cilantro

Pommes puree, chimichurri

Ginger soy, avocado creme fraiche

Crispy perilloux farms kohlrabi, oven-dried tomato remoulade, mint oil

citrus fleur de sel, crispy greens, champagne-poached plum, boudoin cane syrup

Frisee Lettuce, House made goat milk cheese turnover olive dijon vinaigrette

Shaved fennel, basil aioli lime oil

Aged balsamic thyame vinaigrtte

Parsnip puree, crispy arugula, duck crackling, bing cherry duck jus

House-made pappardelle pasta, local butter beans, arugula oil, kaffir lime buerre blanc

Basil-mint pommes purée, crackling, lamb harrisa jus

Roasted local baby lima, spiced meyer lemon mojo

House-made creole cream cheese stuffing, sautéed local cream peas, carrot flan, red wine jus

Oven-dried tomatoes, veal jus, shaved piave