DESSERT - Fall 2008

A TRIO OF ARTISANAL CHEESES FROM NORTHERN CALIFORNIA white truffle honey, fall fruit, house made sourdough . . . 12. CHESTNUT MASCARPONE CHEESECAKE SOUFFLÉ chocolate sauce . . . 9. CHOCOLATE CASHEW TORTE espresso crème anglaise, cashew brittle . . . 9. WILD MENDOCINO HUCKLEBERRY-PEAR CLAFOUTI vanilla bean ice cream, gewürztraminer caramel sauce, toasted almonds (a classic French cakey-custard dessert à la Julia Child) . . . 9. COOKIE & CONFECTION SAMPLER chocolate-chipotle-tequila truffle, palmier, pistachio biscotti, praline, candy cap, gingersnap . . . 9. BANANA SPLIT 3 scoops of ice cream, your choice, chocolate and caramel sauces, whipped cream, candied hazelnuts . . . 12. PRALINE COOKIE TACO filled with a sampling of six ice cream flavors . . . 9. HOUSE MADE ICE CREAM . . . 7. vanilla bean • rocky road • caramel-chocolate-pistachio bark bourbon-banana-pecan • fromage blanc-huckleberry jam swirl hibiscus granita ICE CREAM TOPPINGS . . . 2. chocolate or caramel sauce • candied hazelnuts • praline house made jam • cabernet infused cherries Stella Cadente evoo & sea salt SCHARFFEN BERGER CHOCOLATE & BRUTOCAO ZINFANDEL PORT TASTING . . . 12. Our Dessert Menu features Scharffen Berger fine bittersweet chocolate