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