Menus Fall 2008

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DESSERT

A TRIO OF ARTISANAL CHEESES FROM NORTHERN CALIFORNIA white truffle honey, fruit, house made sourdough . . . 12. WILD MENDOCINO HUCKLEBERRY CHEESECAKE SOUFFLÉ bittersweet chocolate sauce . . . 8. CHOCOLATE BROWNIE Rasputin stout-vanilla bean ice cream float, crushed praline, bittersweet chocolate sauce . . . 8. TOASTED ALMOND CAKE caramelized pears, brandy chantilly . . . 8. COOKIE & CONFECTION SAMPLER chocolate-rum coconut truffle, palmier, pistachio biscotti, praline, gingersnap, chocolate chip . . . 8. BANANA SPLIT 3 scoops of ice cream, your choice, chocolate and caramel sauces, whipped cream, candied hazelnuts . . . 10. PRALINE COOKIE TACO filled with a sampling of six ice cream flavors . . . 8. SCHARFFEN BERGER CHOCOLATE & BRUTOCAO ZINFANDEL PORT TASTING . . . 10. HOUSE MADE ICE CREAM . . . 6. vanilla bean • fromage blanc caramel • coffee & espresso bean-chocolate bark chocolate Chambord-crushed peanut • gingersnap • muscat poached pear sorbet ICE CREAM TOPPINGS . . . 2. chocolate or caramel sauce • candied hazelnuts • praline house made jam • cabernet infused cherries • Stella Cadente evo & sea salt Our Dessert Menu features Scharffen Berger fine bittersweet chocolate