Chocolate Fudge Cake
Chocolate Malted Milk Shake
Warm Strawberry Rhubarb Pie
Honey Ice Cream, Strawberry Sauce , Whipped Cream
Chocolate Caramel Rum Tart
Pineapple Sauce, Coconut Ice Cream, Grilled Pineapple
Orange Lemonade Sauce, Amaretti Cookie
Vanilla Bean Crème Brûlée
Apricot Filled Pistachio Macaroons
Passion Fruit Panna Cotta
House Made Ice Creams or Sorbets
PASTRY CHEF: DUANE HENDERSHOT
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.
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.
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: JASON RAMOS