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The Bernards Inn Logo

Blueberry Crumble

SPRING 2016
DESSERTS

DINNER DESSERTS

CARROT CAKE 11.
carrot-coconut sorbet, praline cremeux, 
roasted pineapple

MOCHA TORTE 11.
flourless sponge, espresso mousse,
chai ice cream

BLUEBERRY CRUMBLE 11.
ginger oat streusel, honeycomb ice cream

CRÈME FRAICHE CHEESECAKE 11.
lemon poppy biscuit, farmers strawberries,
rhubarb sorbet

BOSTON CREAM PARFAIT 11.
chocolate & vanilla bean custard, graham ice cream

SPRING FRUITS 10.
key lime sorbet, cherry gelee, berries & melon,
meringue crostini

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