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