First And South - Menú completo

heirloom grits cake, granny smith apple salad

shelling beans, piquillo peppers, arugula

(murcia, spain) soft ripened goat's milk cheese, aged 3-4 weeks. similar to the french bucheron creamy and mild, but has full flavor

salsa verde, local greens, choice of fries

roasted clams w/ herbs

(extremadura, spain) raw goats milk cheese, strong, slightly sharp flavor and crumbly texture. rind is gently rubbed with mixture of olive oil and paprika during the two month ageing process

olive oil, lemon juice, shaved parmesan

balsamic brown butter, brussels sprouts baby carrots, pancetta

manchego polenta, rainbow chard, puttanesca sauce

green port harbor brewing co. harbor ale broth, siracha aioli toast

house-made tagliatelle, orange-parsley gremolata

organic chicken, bacon spaetzle, cippolini onion, breakfast radish

house-cured pork belly, soft organic egg, frisee

roasted garlic~basil

(tasmania, australia) cows milk; full flavored blue with a sweet, mild, creamy and slightly nutty character. the rind less cheese is matured in a thick dark blue wax coating

local vegetable pepperonata, lemon, olive oil

(italy) a handmade specialty of the alta lange region, la tur is tre latte a blend of sheep, cow, goat milk. the texture inside is light and fluffy, like mousse, becoming creamy toward the rind. the flavor is tangy, with a hint of mushroom

(north fork, long island) fresh and creamy with a slightly sharp flavor, this locally made goat cheese rivals its french counterpart

(polder, holland) pasteurized cows milk in a gouda style firm, caramel flavor crystalline, nutty, sharp