DESSERTS - Fall 2006

A TRIO OF ARTISANAL CHEESES FROM NORTHERN CALIFORNIA
white truffle honey, fruit, house made sourdough . . . 12.

PEAR WALNUT BLUE CHEESE SOUFFLÉ
port sauce . . . 8.

CHOCOLATE BREAD PUDDING WITH BANANAS FOSTER
whipped cream, cashew brittle . . . 8.

CREAM PUFFS WITH GINGERED FUJI APPLES
caramel sauce, vanilla bean ice cream . . . 8.

COOKIE & CONFECTION SAMPLER
chocolate cabernet 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 •ginger chocolate chunk
huckleberry jam swirl fromage blanc •caramel macadamia nut
chocolate chile •zinfandel poached pear

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


Our Dessert Menu features Scharffen Berger fine bittersweet chocolate