Dessert Menu

Dessert
May 2013

featured wine
2006 baumard, “quarts de chaume”, coteaux du layon, anjou, loire valley 18
“honeyed tropical notes with ripe pear and creamy lemon dominate the palate and are left on the tongue
on what seems like an endless finish.”

desserts with suggested wine pairings
ricotta fritters with vanilla curd and strawberry lime conserve 9.50
1927 alvear, pedro ximenez solera sherry, spain 25

apricot lemon pound cake with almond crumble, lemon and sour cream ice cream 9.75
2011 ojai vineyard, late harvest riesling, kick on ranch, santa barbara 12

caramel flan with salted pistachio, orange and candied grapefruit 9.75
2006 château les justice, sauternes, france 14

milk chocolate and buttermilk pudding with blackberry crème and saba 9.50
n.v. croft, pink port, portugal 10

root beer carrot cake with currants,walnut and sour cream ice cream 9.50
n.v. hardy’s, whisker’s blake tawny port, australia 10

artisan cheeses
point reyes toma, point reyes, ca 6.50
cow’s milk ~ semi-hard, creamy, buttery, grassy tang

cypress grove purple haze, humboldt county, ca 6.50
goat’s milk ~ creamy, lavender, fennel pollen

bellwether farms san andreas, valley ford, ca 6.50
raw sheep’s milk ~ smooth, mild, sour finish

pastry chef melissa duesler ~ general manager tracy dunne ~ master gardener diane dovholuk
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness
18% gratuity will be added to parties of six or more guests