A Week In, and Lotsa' Cheese

Cheese, cheese, cheese. That's about all I'm thinking about these days. We're a week into the "new" BIN 36, and it's been great. I have to admit that we were not quite prepared for the onslaught on Saturday night—26 Rogue River Smoky Blue Cheese Souffles (for two) is a lot of baking in the middle of a busy service, but we survived. Now that we know what to expect we are ready. The souffle is pretty tasty—especially with the Sauternes Syrup, so I definitely recommend it when you stop by.

I think the best aspect of the new menu is its versatility. If you want to stop in for a quick flight of cheese and a glass of wine, you can do it. If you want a multi-course, full on dinner, you can do that. Or come in before a show for small bites and share a bottle of wine, then come by after for sweets created by our pastry chef Tom paired with any of our unique dessert wines. Seriously, the menu works in so many ways. And the obvious souffle aside, there are three dishes from this new menu I can't stop thinking about...

- Slow Roasted Pork Loin Chop with Gorgonzola Polenta

- Roasted Beet and Laura Chenel Goat Cheese Salad

- The Grand Platter which is a selection of our Sliced Salami and 3 Cheeses of your choice

That Grand Platter is the perfect thing to share before dinner. And, I almost forgot, John is making an amazing Fonduta—the Italian style, not the Swiss (no kirsch in this one), just pure cheesy (and gooey) goodness. We serve it with toasted sourdough, apples and bresaola—delicious.

All right, that's enough for now. All this talk of food, now I'm hungry. See you soon!