Tam O’Shanter, a member of the Lawry’s family of restaurants and one of the oldest restaurants in Los Angeles, is providing a new high-end cheese and charcuterie menu spearheaded by Mark Kalenderian, executive chef of Tam O’Shanter and curator of Artisanal Cheese, along with the expertise of Ryan O'Melveny Wilson, executive chef for Lawry’s Restaurants. The new program features perfectly matured and tempered artisanal cheeses from every corner of the globe along with premier meats, all of which are freshly sliced to order at the cheese and charcuterie station located in the Ale & Sandwich Bar at the Tam.
Cheese experts who are highly knowledgeable in all things fromage will walk guests through the selections and explain the flavor profiles of each cheese. Providing new choices on each visit, the continuously changing menu features 10 cheeses (from four types: cow, sheep, goat, bleu), which are ordered weekly from around the world. For example, options could include an intense and nutty Tete de Moine (cow) from Switzerland, a sweet Ossau-Iraty (sheep) from France, and a robust Acapella (goat) from California, or a creamy Shropshire (bleu) from the U.K. The charcuterie also offers a wide selection of savory meats, from prosciutto to salame and beyond. The menu selections feature the Tam Sampler (3 choices), the Chef's Plate (5 choices), and a la carte choices. Additionally, the cheese and charcuterie offering, which changes weekly, is accented with a sweet and savory assortment of seasonal, traditional, and modern accompaniments which may include farmers market stone fruits, fermented black garlic, membrillo, toasted almonds, various imported mustards, artisanal breads, and more.
The cheese and charcuterie program pairs well with many of the Tam’s wines, spirits, and, in particular, beers. The Tam offers a flight of draft beers (four tasters) and an ever-changing menu of 12 craft beers that spotlights seasonal offerings and limited editions, like Oscar Blues, Old Chub, Dogfish Head, 90 Minute IPA, Golden Road Brewing, Hefe, Cismontaine Brewing, 3rd Anniversary Belgian Strong, Trumer Brauerei, and many more. The new offering is an enticing accent to the bar’s modern American pub food menu. The seasonal offerings feature a wonderful range of tasty small bites that let guests sample several items while staying within a reasonable budget. The modern pub fare also includes larger plates offered along with the restaurant’s hand-carved sandwiches and platters, signature side dishes, and other traditional items.
“Our new cheese and charcuterie offering takes the pub food experience to new heights,” says Kalenderian. “Our delicious selections, which we get from the best domestic and international sources, do not come out of a fridge and are not pre-cut several days ahead of time, as is the case with many high-end cheese offerings from other restaurants. This menu delivers a wonderfully unique way to satisfy your culinary palate while you enjoy good times with good friends at a warm and welcoming place, one that’s also stocked with amazing beers, wines, and spirits.”
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