LELABAR Menu

– Raw Sheep – Firm, floral and nutty. Pyrenees, France

– Cow – Hard, sweet and salty. Holland

–Cow's Milk – Crumbly, buttery and tangy. New York

– Cow – Triple cream, rich and buttery. Belley, France

– Raw Cow– Tropical, nutty and herbaceous. Chateau d’Oex, Switzerland

– Raw Sheep – Pasty, intense and savory. Caceres, Spain

Sheep – Pasty, sweet and buttery. Loire, France

Cow – Toasty, earthy. La Boissiere, France

Goat – Cakey, salty and tart. Castilla Y Leon, Spain

Cow – Gooey, pungent. Burgundy, France

coarse ground pork, Hungarian spices

Dried pork, parika, cayenne

pork shoulder, cayenne pepper

smoked pork, garlic, red wine

lightly smoked, herbaceous

smoked, thyme, sage

smoked pork belly, paprika

Manchego, Gruyere and Fontina with white truffle oil.

Cultured butter, sea salt, sage and seaweed

Herbs de Provence, star anise, lemon zest

crushed pistachios, lemon, sea salt **contains nuts

red wine vinegar, citrus zest

smoked paprika, herbs

blood orange, Boston lettuce, basil

black truffle

Heirloom tomato, basil, olive oil

tomato salsa

Dashi, Miso

salsa lali

romaine hearts, mint, cilantro, chives

garlic, cayenne, tomato

tomato, herbs

Piquillo peppers, capers