2008 & 2009 RAMMY nominated: Best Pastry Chef





Pastry Chef Michelle Garbee-Poteaux

Dessert menu
with recommended wine pairings


Valrhona chocolate espresso terrine
Orange Cardamom sabayon, pistachio
Late harvest Zinfandel
Dashe Creek Valley, Sonoma, CA, 2008

Prune Brioche Bread pudding
Brandied Crème Anglaise
Pedro Ximenez Sweet Sherry

Warm Pineapple tatin
Caramel and Rosemary cream
Jurancon Selection, Domaine Larredya, 05

Passion fruit crème brûlée
Moscato d’Asti, “Nivole” Michele Chiarlo, Italy

Ginger spice cake, Vanilla Mascarpone
Banana raisin compote, walnut crunch
Moscatel do Douro, Sociedade Quinta do Portal

Sweet Potato Crème Caramel
Cranberry compote, Caramel Corn
Cru, Kluge Estate, Charlottesville, VA



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Artisanal Cheeses

Achelse Blue, Belgium:
Cow’s milk marbled blue curds, dense and creamy with mild flavor

Menuet, Dancing Cow Cheeses, Vermont:
Raw Cow’s milk, Firm with earthy flavor

Vermont Ayr, Crawford Family Farm, Vermont:
Raw Cow’s milk.  American Tomme de Savoie with a creamy texture and smooth finish

St Andre, France:
Cows milk and tastes just like creamy butter. Do I need to say more?

Gran Canaria, Carr Valley, Wisconsin:
Blend of cow, sheep and goat milk, rubbed with olive oil, soft texture and intense flavor

Black Pepper d’Affinois, France:
Cows milk double cream brie style with black pepper, very delicate rind

Mountain Gorgonzola, Italy:
Pasteurized cow’s milk that is rich and zesty with an earthy salty tang and a very long finish

Bastille
Sample menus, subject to change without notice