SUMMER 2010 Dinner Desserts

STRAWBERRY SHORTCAKE
buttermilk biscuits, chantilly cream
10.00

WARM BLUEBERRY BUCKLE
roasted stone fruits, white chocolate ginger ice cream
11.00

PEACH CREPE
vanilla bean  ice cream, butter rum sauce
10.00

LEMON CREME BRULEE
red plum compote, lemon raspberry almond macaroons
10.00

FRESH SEASONAL BERRIES
Grand Marnier sabayon
11.00

ROOT BEER FLOAT

Stewarts cold draft Root Beer, vanilla ice cream,

assorted whoopie pies
9.00

HOUSEMADE ICE CREAM or SORBETS

9.00

Artisanal Cheese

IDIAZABAL
A pressed cheese made from unpasteurized sheep's milk from the Basque Country and Navarre, Spain. 

It is aged for a few months and develops a nutty, buttery flavor.

TOMME DE SAVOIE
A semi-firm cow’s milk cheese made in the vallay of the Savoie in the French Alps.  It has a nutty flavor and a smooth paste that melts in your mouth.  The hard, powdery rind has an earthy aroma and is usually speckled with many indigenous and beneficial molds.

PONT L'EVEQUE
A washed-rind cow’s milk cheese made in Normandy, France. It has warm, buttery, savory flavors with tangy, fruity undercurrents.

HUMBOLDT FOG
This pasteurized goat’s milk cheese with a bloomy white coat is made by Mary Keehn at her farm, Cypress Grove, in Humboldt, CA.  A layer of vegetable ash runs through the center and its crumbly paste has a full, tangy flavor.

ROARING FORTIES

From King Island, Australia,  this full flavored blue cheese has a sweet, nutty character and good aftertaste. This cheese gets its name from its location at the Fortieth parallel and the strong winds that blow off the ocean.





Selection of Artisanal Cheese
Three Cheeses 12.00
Four Cheeses 15.00
Five Cheeses 18.00

PASTRY CHEF: DUANE HENDERSHOT
EXECUTIVE CHEF: COREY W. HEYER
CHEF de CUISINE: CRAIG POLIGNANO