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The Bernards Inn Logo

 

key-lime-pudding-cake

SUMMER 2014
DESSERTS

 

DINNER DESSERTS

Key Lime Pudding Cake

local farmers strawberries, sweet grissini, balsamic caramel
11.

Black Forest Torte

devil's food cake, kirsch chantilly, bittersweet ganache, cherry ripple ice cream
11.

Mango Passion Bar

raspberry gelee, mojito ice cream, crystallized mint, macadamia brittle
11.

Funnel Cake Sundae

salty caramel ice cream, toffee, milk chocolate fudge, smoked cashews, whipped cream
11.

Bernards Inn Market Pie

streusel topped honey roasted peaches & apricots, sweet corn ice cream
11.

Summer Fruit Plate

watermelon, blueberries, moscato d'asti, white peach sorbet, lemon verbena
11.

Vanilla Bean Crème Brûlée

apricot almond biscotti
10.

House Made Ice Creams or 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