Dessert Menu - Dining - Bernards Inn

berries

SPRING 2013
DESSERTS

DINNER DESSERTS

Chocolate Fudge Cake

Chocolate Malted Milk Shake
11.00

Warm Strawberry Rhubarb Pie

Honey Ice Cream, Strawberry Sauce , Whipped Cream
10.00

Chocolate Caramel Rum Tart

Pineapple Sauce, Coconut Ice Cream, Grilled Pineapple
11.00

Tiramisu Cheesecake

Orange Lemonade Sauce, Amaretti Cookie
10.00

Vanilla Bean Crème Brûlée

Apricot Filled Pistachio Macaroons
10.00

Fresh Berries

Passion Fruit Panna Cotta
10.00

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.