2008 & 2009 RAMMY named: Best Pastry Chef

Pastry Chef Michelle Garbee-Poteaux

Dessert menu

with recommended wine pairings

Valrhona chocolate cake

Blackberries, Espresso Anglaise

Late harvest Zinfandel

Dashe Creek Valley, Sonoma, CA, 08   $13.00

Key lime Cheesecake, coconut macaroon

Mango, chocolate Macadamia crunch

Moscato, ST Supery, 07

Plum Financier

Plum Compote, ginger sabayon

Jurancon Selection, Domaine Larredya, 05

Raspberry Crème Brûlée

Almond Biscotti

Moscato d’Asti, “Nivole” Michele Chiarlo, Italy

Pistachio Baklava

Orange cardamom Anglaise, Peach compote

Malmsey Madeira, 10 yr, Blandys

Peach and Cornmeal tart

Blueberries, tarragon, crème fraiche

Moscato d’Asti, “Nivole” Michele Chiarlo, Italy

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Artisanal Cheeses

Le Chevre Noir, Tournevent, Canada:

White goat cheddar with black wax rind, mild

Oma, Vermont:

Raw cow's milk. Earthy, barn yard, buttery, silky texture

Brunet, Langa Caseificio, Italy:

Goat, floral, yeasty.

Langres Chalancey, France:

Cow, orange rind, round, creamy, very slightly stinky

Bonrus, Langa Caseificio, Italy:

Cow & sheep., gooey center, chewy rind

Bayley Hazen Blue, Vermont:

Cow milk, salty, creamy classic blue cheese flavor

Petit Agour, France:

Sheep, milky sweet, nutty and rich

Bastille

Sample menus, subject to change without notice