Winter 2010 Dinner Desserts

Chocolate Sampler
warm white chocolate strudel, bittersweet chocolate marquise,
gianduja chocolate pistachio torte, milk chocolate gingerbread smore
11.00

Crème Brûlée Trio
vanilla bean, New England maple, chestnut
10.00

    Banana Mille-Feuille
banana bread pudding, bittersweet chocolate mousse, hazelnuts, star anise & rum sauce
11.00

Warm Cinnamon French Toast
cinnamon brioche, Granny Smith apple compote, vanilla bean ice cream
11.00

Cappuccino Cheesecake
white chocolate mousse, clementines, cinnamon anglaise
11.00

Fresh Seasonal Berries
grilled orange pound cake, berry jus, chantilly cream
11.00

House Made Ice Creams or Sorbets
9.00

Artisanal Cheese

BEAUFORT
A hard, rather sharp cheese made from cow’s milk that is similar to gruyère.  It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France.  The cheese has a very distinct aroma reminiscent of the pastures on which the cows graze.

QUESO DE MANO
A raw goat’s milk cheese made by the Haystack Mountain Dairy in Colorado.  The cheese has a robust, nutty flavor with herbal hints.  It is aged for a minimum of four months.

PIERRE ROBERT
       This triple cream cow’s milk cheese was created by Robert Rouzaire in Deine-et-Marne, France.  The soft paste is uncooked and unpressed, and the rind is formed from white mould.  It has a mild and buttery flavor.

BONNE BOUCHE
    Literally meaning “good mouthful”, this pasteurized goat’s milk cheese is made by the Vermont Butter & Cheese Company.  It is ash-ripened with a very smooth and creamy texture.  The rind is sweet and mild and the paste has notes of fresh flowers, citrus, and hazelnuts.

FOURME D’AMBERT
 A raw cow’s milk blue cheese that is matured for sixty days.  It is made in the heart of the Livradois Natural Parc, on the mountain of Ambert, in France.  The milk is collected from cows that graze above 15oo feet and the flavor of the cheese is savory and nutty.





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