DESSERTS - Summer 2006

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

CHOCOLATE CABERNET POT DE CREME
toasted pine nut brittle . . . 8.

GRILLED PEACH MELBA
cornmeal pound cake, vanilla bean ice cream,
raspberry sauce, roasted almonds . . . 8.

WILD BLACKBERRY MASCARPONE CHEESECAKE SOUFFLÉ
chocolate sauce . . . 8.

STRAWBERRY JAM SWIRL-FROMAGE BLANC
ICE CREAM PROFITEROLES
chocolate sauce . . . 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.

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

HOUSE MADE ICE CREAM . . . 6.
vanilla bean • peppermint-bittersweet chocolate chunk
strawberry jam swirl-fromage blanc • caramel-macadamia nut
chocolate-cherry-walnut • gewürztraminer poached peach sorbet

ICE CREAM TOPPINGS . . . 2.
chocolate and caramel sauces • candied hazelnuts
house made jam • cabernet infused cherries • toasted pine nut brittle


Our Dessert Menu features Scharffen Berger fine bittersweet chocolate