Every week, The Ebbitt Room chef calls our supplier, Murray’s Cheese in New York, to ask what they’ve got that’s fun, exciting and new for the Meat and Cheese Plate. It might be Italian, it might be French, it might be goat’s milk, sheep’s milk, raw or pasteurized… as long as it’s on the cutting edge.
FUN FACT: The preserves served with this dish have been pickled in house and the nut mixture changes frequently. A favorite: Spiced pumpkin seeds with lime and cayenne.
concierge 2014
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