WARM BROWN SUGAR OATMEAL CAKE 10
cream cheese ice cream, rum raisin sauce
BLOOD ORANGE CREME CARAMEL 9
cardamom custard, campari blood orange sauce, candied ginger
PEANUT BUTTER CRACK PIE 10
crispy rice and peanut butter base, chocolate peanut ganache and peanut mousse
DARK CHOCOLATE WHISKEY CAKE 10
warm whiskey ganache, espresso anglais, chocolate shavings, whipped cream
WHITE CHOCOLATE PASSIONFRUIT PARFAIT 12
white chocolate cream, passionfruit curd, poached cranberries and apricots
Maple Rum Leaf, Hildene Farm, Vermont 7
a beautiful robiola style cheese made with pasteurized cow milk. the cheese is
wrapped in maple leaves from the Hildene Estate and soaked in maple rum. delicious!
Snow’d In, Lazy Lady Farm, Vermont 7
made with pasteurized jersey cow milk and cream, then washed with beer.
this is aromatic and yeasty, with a smooth creamy texture.
Bridgman Blue, Jasper Hill, Vermont 7
a blend of raw cow milk from Jasper Hill’s cows, and raw goat milk from Bridgman
Hill Farm’s goats. dense with aromas of cave, white pepper and buckwheat honey.
Richville, Blue Ledge Farm, Vermont 7
made with pasteurized cow milk, and aged for approximately 3 weeks after being
washed with cider. lightly aromatic, fruity and wonderfully rich and creamy.
St. Albans, Vermont Creamery, Vermont 13
this wonderful cheese is served warm! an american take on the french cheese.
St. Marcellin, this version is hand shaped and aged for 11 days in a ceramic crock. made
with non gmo certified pasteurized cow milk, it’s soft, spreadable, robust and silky smooth.
Ploughman’s Salami, Von Trapp Farmstead, Vermont 7 per ounce
pork salami made with shacksbury dry cider and von trapp 1959 cheddar. it’s funky,
cheesy, and creamy with notes of white pepper.
All selections served with house made crackers and accompaniments.