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The Bernards Inn Logo

caramelized peach tarts

SUMMER 2016
DESSERTS

DINNER DESSERTS

RICOTTA LEMON CHEESECAKE 11.
farmer's strawberries, balsamic, strawberry sorbet

CHOCOLATE MARQUISE 11.
roasted apricots, brown butter crumble, 
raspberry ripple ice cream

CARAMELIZED PEACH TART 11.
bing cherries, crème fraiche ice cream, smoked almonds

KEY LIME PIE 11.
graham cracker, toasted meringue, blackberry sorbet

COFFEE CARAMEL COUPE 11.
chocolate wafer, candied whiskey bacon,
praline Nutella ice cream

SUMMER MELON & BLUEBERRIES 11.
local honey, greek yogurt cremeux, 
granola, melon sorbet

CLASSIC CRÈME BRÛLÉE 10.
toffee crunch macaron

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