Nicholas

Roasted eggplant, ratatouille

Sugar snap peas, braised artichokes

Parmesan flan, lump crab meat, balsamic caviar

Caramelized hazelnuts, beaufort cheese

Yellow beet sorbet, candied walnuts

Morel mushroom ragout

Summer pole bean salad, smoked tomato vinaigrette

Gazpacho sorbet, smoked paprika crisps

Jicama salad, citrus basil vinaigrette

Lobster salad, cucumber gelee

Creme fraiche, red onion

Heirloom melons, avocado puree

Citrus & parsley fettuccini, pickled ramps

Baby leeks, heirloom beet reduction

Apricot puree, red pepper marmalade, brioche toast

Pickled bing cherries, pain perdu, almond milk

Poached quince, cinnamon jus

Saffron rouille baguette

Baby vegetables, whipped potatoes

Gooseberry puree, maitake mushrooms, vidalia fondue

Portobello mushroom & cippolini onion, spinach puree

Stewed red peppers & artichokes, goat cheese & potato gratin

Made exclusively from the milk of sheep grazing upon the plains of la mancha, spain. It is nutty, sweet, and tangy with a firm texture.

It's a full flavored goat cheese with a slightly crumbly texture that gets increasingly creamy with age.

This cheddar has strong piquant flavors with a hint of cream in the finish and a crumbly texture, which can only be achieved, with the finest of cheddars.

Cow's milk, triple-crème brie-style cheese from France. Brillat is buttery, rich, creamy and decadent with a white fleurie rind- it basically is the cheese equivalent to ice cream.

French cow's milk cheese defined by the dark vein of vegetable ash streaking through the middle.

Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor.

Cow's milk cheese that is soft & smooth with actual pieces of black truffle laced inside. It is rubbed with spices such as cinnamon & clove with ash on the rind.

Humboldt Fog is moist with a tight texture and exhibits a wonderful clean and lemony taste.

This cheese is a tangy, soft, ripened blue made from cow's milk with a very creamy texture and a hint of blue injected into its earthy, ash-rubbed gray rind.

This process produces a red skinned thin rind and the cheese ripens fully after about 3 months. The earthy, barnyard aroma is the main characteristic. The flavor is tangy, spicy and rich with the paste ranging from a chalky-white to beige color.

This classic cow's milk cheese

This piquant, richly flavored, creamy, crumbly sheep's milk blue melts in your mouth

Fresh strawberries, coconut shortbread

Ala "cafe du monde" chicory coffee ice cream

Lemon ice cream

Pistachio anglaise, buttermilk ice cream

Banana ice cream

Vanilla, chambord, caramel

Vanilla ice cream