Artisan Cheese PlateI have a cheese plate on my menu that offers rotating imported and domestic artisan cheeses served with nuts (hazelnuts, almonds) dried fruits (white figs, tart cherries) marinated mixed olives and marinated roasted peppers. I also offer cured imported meats as an add on, and the plate does very well ($14 w/o meats, $20 with). I've been trying to rotate through different regions as the theme, and I always go cow, goat, sheep, or one blend, I also choose different textures of cheeses to keep it interesting. Colorado is producing some very nice cheeses, as are California, New Zealand, and the obvious choices (England, France, Italy). I've also got a composed plate on my wine dinner (check the food and wine pairing thread).
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