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The Bernards Inn Logo

Pumpkin Cheesecake 01

WINTER 2017
DESSERTS

DINNER DESSERTS

STICKY TOFFEE TORTE 11.
caramelized bananas, cranberry ripple ice cream, spiced pecans

BUTTERSCOTCH MOCHA COUPE 11.
dark chocolate cremeux, vanilla pannacotta, 
white coffee ice cream

KEY LIME PUDDING CAKE 11.
toasted meringue, roasted pineapple, coconut lime sorbet

APPLE TURNOVER 11.
autumn apples, flaky pastry, crème fraiche ice cream

CHOCOLATE MOUSSE GATEAU 11.
bittersweet ganache, milk chocolate mousse, peppermint ice cream

CLASSIC CRÈME BRÛLÉE 10.
cinnamon apple raisin biscotti

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