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
Menu for Dominique's on Magazine provided by Allmenus.com
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