DESSERTS MENU- Spring 2006

A TRIO OF NORTHERN CALIFORNIA ARTISANAL CHEESES
white truffle honey, fruit, sourdough bread . . . 12.

CHOCOLATE PECAN BREAD PUDDING
port infused cherries, vanilla bean créme anglaise. . . 8.

CARROT CHEESECAKE SOUFFLE
pineapple caramel sauce. . . 8.

MEYER LEMON CURD NAPOLEON
caramelized puff pastry, candied peel, kiwi coulis . . . 8.

COOKIE & CONFECTION SAMPLER
cinnamon-chile chocolate truffle, palmier, pistachio-anise biscotti,
praline, sesame, 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.

MacHOUSE SUNDAE
chocolate-black currant and vanilla bean ice creams,
chocolate sauce, praline cookie . . . 8.

SCHARFFEN BERGER CHOCOLATE &
BRUTOCAO ZINFANDEL PORT TASTING . . . 10.

HOUSE MADE ICE CREAM . . . 6.
vanilla bean • tangerine marmalade-fromage blanc
caramel-macadamia nut with chocolate swirl
chocolate-black currant
lavender honey hibiscus sorbet

ICE CREAM TOPPINGS . . . 2.

chocolate and caramel sauces • candied hazelnuts
house made jam • port infused cherries


Our Dessert Menu features Scharffen Berger fine bittersweet chocolate