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The Bernards Inn Logo

 

SPRING 2014
DESSERTS

 

DINNER DESSERTS

Strawberry Rhubarb Tart

lemon ricotta cake, almond milk sorbet
11.

Milk Chocolate Coupe

malted cremeux, graham crouton, coffee glazed doughnuts
11.

Carrot Cake Cheesecake

roasted pineapple ice cream, blackberry marmelade
11.

Chocolate Cherry Pavé

flourless chocolate torte, brandied cherries, pistachio ice cream
11.

Bernards Inn Market Pie

wildflower honeycomb ice cream
11.

Spring Fruits

lime meringue, stone fruit sorbet
11.

Vanilla Bean Crème Brûlée

traditional caramelized custard, raspberry milanos
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