Love for cheese – Part two

Today, our mouths are watering over Gorgonzola.

A buttery, salty and crumbly cheese, it is a favorite of many.

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Gorgonzola really shines finished over risotto or pasta, such as penne or rigatoni.

Chef Wolfgang is currently featuring Gargonzola in our risotto for Lunch.

He accents it with microgreens and a tomato vinaigrette.

You have the option to enjoy it as is or adorn it with jumbo shrimp on top.

Cheers!

Love for cheese – Part one

Do we have any cheese lovers frequenting Julia’s?

Let’s learn a bit more about Chef Wolfgang’s favorites to include in his dishes.

Today…Brie!

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Brie is the best-known French cheese and is named after the French region Brie, where it was originally created.

Brie is produced from cow’s milk. After the cheese is cast into molds it is then salted and aged for a minimum of four weeks.

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Currently on the Dinner menu is a starter of obatzda-infused brie served alongside crostini.

We think it is nothing short of amazing.

Current favorites

We are featuring some delicious offerings in the restaurant.

A favorite starter for many is our Obatzda-infused brie.  

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Obatzda is a Bavarian cheese delicacy made with soft cheese and butter.

Traditional seasonings and a small amount of beer complete this deliciousness.

Next up, are our Kurobuta pork medallions.  

With a black trumpet mushroom risotto and fall vegetables, it’s a real treat!

Rounding things out, you can’t go wrong with a good pasta.

Chef Wolfgang stuns us all with his Three-cheese ravioli.  

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Mushroom-lovers rejoice with chanterelle and porcini for mouth-watering bliss.

Join us for Dinner soon to try one of these amazing offerings.

Cheers!