WARM ROASTED BANANA FRANGIPANE TART 10
brown butter, almond crust, caramel sauce and candied ginger
DARK CHOCOLATE WHISKEY CAKE 10
warm whiskey ganache, espresso anglais, chocolate shavings, whipped cream
MCNAMARA EGGNOG CHEESECAKE 9
gingersnap cookie crust, rum raisin sauce
WARM SPICED PUMPKIN BREAD PUDDING 9
butterscotch ice-cream, pecan pralines and butterscotch drizzle
WHITE CHOCOLATE PASSIONFRUIT PARFAIT 12
white chocolate cream, passionfruit curd, poached cranberries and apricots
Quinby, Barn First, Vermont 6
Made with pasteurized farmstead goat milk, this is a brie-style goat cheese.
Creamy, lush and delicious.
La Luna, Blue Ledge Farm, Vermont 6
Wrapped in pale yellow wax resembling a full moon, this cheese has tiny “eyes” and
a light white color. Raw goat milk creates a tangy yet mild flavor.
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.
31 Month Cheddar, Shelburne Farms, Vermont 7
Made with raw cow milk and aged a minimum of 31 months, this extra sharp cheese
is creamy, savory and meaty with a crumbly texture.
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.