|
|
|
|
|
Cheese and Charcuterie Bar
In addition to a traditional "bar," Morels offers a marble cheese and charcuterie bar. The expansive bar aligns the right wall past the lounge as you enter into the restaurant and is visible from most tables in the dining room, excluding the semiprivate booths. Selections include more than 30 farmhouse and artisanal cheeses from all over the world, in addition to handmade salamis and pates. Cheeses include cheeses made from sheep's milk, goat's milk and cow's milk. Each is served with a Marshall Farm's Napa Valley honeycomb, fig and nut bread, date and walnut cake. One selection is priced at $9, three selections are $15 and five selections are $23. The Charcuterie are just as unusual and priced the same for a selection. Selections include the popular Prosciutto di San Daniele, as well as the less known Rosette de Lyon, imported from Lyon, and the Saucisson a L'ail, originally made in New York's Greenwich Village in 1975!
|
|
|
|
|
|
|
|
|
|
Macaroon Cart
Special touches are evident throughout Morels, from the Enomatic wine program and the seafood bar to the above-mentioned cheese and charcuterie bar, to the presentation of the cuisine. What is especially notable, however -- and not to be missed -- is dessert, served tableside from a macaroon cart! The cart includes an assortment of gourmet macaroons with assorted house-made preserves, such as blood orange hazelnut and kumquat. Other indulgent desserts include the pistachio souffle. In addition to the macaroon cart, there are multiple other tableside preparations, including Bloody Mary or Maria, with shaved horseradish, fresh cut herbs, pickled garnish and your choice of frozen vodka or tequila; the Petite Romaine Heart Salad, Morels' version of the classic Caesar; and the Cote de Boeuf for two.
|
|
|
|
|
|
|
|
|
|
|