MarksMenus

Sunset Acres

0 Recommendations

goat's milk, ashed and ripened, pyramid shaped

Sawet Wild

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cow's milk, natural molds

Ragged Island

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cow's milk, semi hard, nutty finish

Chimay

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belgian, cow's milk, semi soft, natural rind. Aged four weeks creamy fresh finish

Tete De Moine

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swiss, cow's milk, firm, milky, nutty, strong flavors

St. Nectaire

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French, cow's milk, semi soft. salers breed, aged in wine cellars, earthy, grassy

Gorgonzola Piccante

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cow's milk, blue moist, buttery and sweet, sharp flavor

Colombina

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cow's milk, washed rind, soft texture, sweet, delicate

Parmigiano Reggiano

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cow's milk, vacca rossa breed, aged for two years, organic, two milkings a day

Taleggio

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cow's milk, semi soft, washed rind, tangy, meaty flavor, butterfly texture

Tuada

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sheep's milk, western tuscany, ash and olive, coating, aged on beechwood

Pecorino Ginepro

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sheep's milk, lazio, soaked in balsamic and juniper raw milk

Roccolo

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cow's milk, natural mold rind, soft, slightly dried, cave aged for six months

Ubriaco

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cow's milk, mild and fruity, packed in grape must

Bartlett Blue

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cow's milk, savory, sweet and creamy, ivory white

Bayley Hazen Blue

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cow's milk, ayershire cows, earthy, lively and aggressive

Vermont Ayr

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cow's milk, ayershire cows, small batch, small butterfat granules gives this a creamy texture

Roncal

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sheep's milk, aged four to six months, nutty grassy flavor

La Perla

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cow's milk, pasteurized, cave aged for sixty days, pungent, olive, crumbly texture

Mahon

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cow's milk, cheddar like texture

Formaggio

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Roasted Fingerling Potatoes

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Organic Roasted Parsnips and Thyme

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Garlic Herb Frites with Balsamic Aioli

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Kenyon Mill's Stone Ground Soft Polenta

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Beluga Lentils with Truffle Butter

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Grilled Flat Iron Steak with Arugula, Garlic Herbed Frites, Balsamic Aioli and House Pickled Peppers

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Fritto of Maine Scallops with Garbanzo Beans, Sauteed Winter Greens, House Pancetta and Balsamic Aioli

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Brandade of Codfish with Sauteed Braising Greens and Aged Balsamic Vinegar Over Roasted Garlic Crostini

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Braised Beef Short Ribs Over Soft Polenta, Red Wine Demi Glace and Roasted Potatoes

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Roasted Cod Fillet with Stewed Leeks, House Pancetta and Shaved Fennel Over Herbed Fregola

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Crispy Broccoli Rabe with White Beans, Baked Polenta Cake and Oyster Mushrooms

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Vignola

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fresh mozzarella and provolone cheese with fresh basil

Prosciutto

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colombina and provolone cheese with pio tosini prosciutto

Pesto

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fresh mozzarella and provolone cheese with basil pesto and black olives

Speck

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provolone cheese alto adige speck and porgini mushroom ragu

Four Cheese

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gorgonzola picante, fresh mozzarella, provolone, and parmigiano reggiano cheese

Laughing Stock Farm's Organic Greens with Pickled Vegetables and Trebbiano Viniagrette

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Roasted Rabbit and Lolla Rossa Greens with Marinated Carrots, Beets, Tarragon Potatoes and Mustard Viniagrette

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Prosecco and Sweet Onion Soup with Provolone Cheese Crostini and Extra Virgin Olive Oil

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Confit Leg of Duck with Winter Greens, Endive, Spiced Nuts and Mustard Viniagrette

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Winter Point Oysters Served Raw with Horserdish Mignonette

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Black Truffle Terrine, Olive and Smoked Paprika Terrine and Duck Terrine with Cornichons and Fennel Mustard

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Seasonal Vegetables Grilled, Roasted and Marinated with Pecorino Cheese

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Crispy Maine Shrimp with Fresh Oregano, Pickled Peppers, Treviso Radicchio and Smoked Paprika Aioli

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Sauteed Prince Edward Island Mussels with Oregano, Garlic, Tarragon Butter and Crostini

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Salumi Plate of Hot Coppa, Salami, Sopressata and Mortadella with Fruit Mostarda and Grissini

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Pesce Mista of Marinated Mussels, Winter Point Oyster with Mignonette, Smoked Scallops, Shrimp and Salmon

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Tartar of Kobe Beef and Duck Mousse with Barbara Onions on Crostini

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