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The Bernards Inn Logo

 

Coffee Caramel Tart Fall 2015 Website

WINTER 2016
DESSERTS

DINNER DESSERTS

CHOCOLATE ROULADE 11.
flourless chocolate cake, chantilly,
cocoa sorbet, pomegranate gelée

CREPE CAKE 11.
caramelized citrus crepes, diplomat cream,
tangerine sorbet, pistachio crunch

CHOCOLATE PRALINE TORTE 11.
bittersweet ganache, salty caramel ice cream,
Nutella powder

BUTTERSCOTCH PARFAIT 11.
roasted Anjou pear, whiskey-coffee ice cream,
caramelized popcorn

APPLE CRUMBLE 11.
Gala & Macintosh apples, brown butter streusel,
triple crème ice cream

TROPICAL FRUITS 11.
coconut meringue, lemongrass consommé,
coco-lime sorbet

VANILLA BEAN CRÈME BRÛLÉE 10.
lemon poppy biscotti

HOUSE MADE ICE CREAMS & SORBETS 9.

PASTRY CHEF: ELIZABETH KATZ

 

ARTISANAL CHEESE

SAN ANDREAS

A raw sheep's milk cheese made by Bellwether Farms in Sanoma, California.  Made in the style of pecorino with a smoother mouth feel and a complex depth of flavor yet retains its classic sheep characteristics.

MIDNIGHT MOON

A pasteurized goat's milk cheese from Cypress Grove in Humboldt, California.  The cheese is aged for six months and is dense and smooth with a slight crunch of protein crystals that form naturally with aging.  Nutty and brown buttery up front with a long caramel finish.

HARBISON

A bark-wrapped bloomy-rind pasteurized cow's milk cheese that balances a sweet, nutty flavor and finishes with a complex herbal and woodsy note.  Made at The Cellars at Jasper Hill in Grennsboro, Vermont.

CREMONT

Named for the "cream of Vermont" this is a mixed-milk cheese combining pasteurized cow's milk, goat's milk, and a hint of Vermont cream.  This cheese has a nutty taste with an incredibly smooth and creamy texture and bloomy rind.

BLUE D'AUVERGNE

An AOC granted cow's milk cheese named for its place of origin in the Auvergne region of south-central France.  It has a strong and pungent taste, is less salted, with a creamier and more buttery taste and a moister texture than most blue cheeses.

SELECTION OF ARTISANAL CHEESE

THREE CHEESES 12.
FOUR CHEESES 15.
FIVE CHEESES 18.

 

EXECUTIVE CHEF: COREY W. HEYER
dining