WINTER 2012

DESSERTS

Lunch Desserts

Carrot Bread Pudding
Cream Cheese Ice Cream, Candied Spiced Walnuts, Black Raisin Coulis
10.00

Chocolate Mango Hazelnut Tart
Poached Mango, Tahitian Passion Coulis
10.00

Cranberry Bliss Torte
Ginger Lemon Cake Layered with White Chocolate Cranberry Studded Cheesecake
Poached Pears, Fig Balsamic Reduction
10.00

Orange Sake Crème Brûlée
Sesame Brittle
10.00

Fresh Seasonal Berries
Pavlova, Red Currant Jus
11.00

House Made Ice Creams or Sorbets
9.00

Dinner Desserts

Carrot Bread Pudding
Cream Cheese Ice Cream, Candied Spiced Walnuts, Black Raisin Coulis
11.00

Chocolate Mango Hazelnut Tart
Poached Mango, Tahitian Passion Coulis
11.00

Cranberry Bliss Torte
Ginger Lemon Cake Layered with White Chocolate Cranberry Studded Cheesecake
Poached Pears, Fig Balsamic Reduction
11.00

Orange Sake Crème Brûlée
Sesame Brittle
10.00

Fresh Seasonal Berries
Pavlova, Red Currant Jus
11.00

House Made Ice Creams or Sorbets
9.00

PASTRY CHEF: DUANE HENDERSHOT

ARTISANAL CHEESE

P’TIT BASQUE
A French sheep’s milk cheese aged for a minimum of seventy days.

Mild with a soft moist texture, it is creamy on the tongue.

Brown butter and caramel aromas are coupled with a sweet, salty flavor.

MOSES SLEEPER
A bloomy-rind, pasteurized cow’s milk cheese produced by Jasper Hill Farm in Vermont.

The triple-cream cheese oozes a soft, fragrant paste with a milky, slightly grassy taste.

CABBOT CLOTHBOUND CHEDDAR
Cabot has selected all the milk used in this old-world bandaged cheese from Kempton Farm in Peacham, Vermont.

It is aged for 10-15  months and has a tangy, caramel-sweet, nutty flavor with a savory, crumbly texture.

COUPOLE
This pasteurized goat cheese with a bloomy- white coat is made by the Vermont Butter & Cheese Company.

The texture is dense and very creamy, and the rind is sweet with a yeast flavor, that increases as the cheese ages.

BAYLEY HAZEN BLUE
A buttery, natural-rind cow’s milk blue cheese made

with whole raw milk by the Kehler Family in Greensboro, Vermont.

Primarily created from morning milk, the cheese is drier than most blues and has an array of flavors

that hint at nuts, grasses and sometimes licorice.

SELECTION OF ARTISANAL CHEESE

Three Cheeses 12.00

Four Cheeses 15.00

Five Cheeses 18.00

EXECUTIVE CHEF: COREY W. HEYER
CHEF de CUISINE: JOSEPH D'ANGELO