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The Bernards Inn Logo

 

Smores

SUMMER 2015
DESSERTS

 

DINNER DESSERTS

Roasted Peach & Apricot

sweet corn ice cream, brown butter madeline, caramelized popcorn
11.

Bittersweet Chocolate Torte

flourless cake, hazelnut fudge,
garden mint ice cream, raspberry confit
11.

Farmer's Strawberry Tart

pistachio shortbread, ricotta, orange blossom honey ice cream
11.

S'mores

milk chocolate cheesecake, graham, malted ice cream,
toasted meringue
11.

Cherry Pie Sundae

butterscotch pudding, smoked caramel ice cream, streusel
11.

Summer Berries & Watermelon

greek yogurt cremeux, lemon sorbet, verbena
10.

Classic Crème Brûlée

vanilla bean custard, lime butter spritz cookie
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