|
DESSERTS - Spring 2005
A TRIO OF NORTHERN CALIFORNIA ARTISANAL CHEESES
white truffle honey, fruit, sourdough bread . . . 12.
RUM-BANANA-WALNUT SOUFFLE
chocolate sauce . . . 8.
BITTERSWEET CHOCOLATE MOUSSE
chile crème anglaise, pine nut brittle . . . 8.
LARGE PEARL TAPIOCA CRÉME BRULEE
grilled pineapple . . . 8.
COOKIE & CONFECTION SAMPLER
zinfandel-cherry-macadamia truffle, palmier, pistachio-anise 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.
MacHOUSE SUNDAE
chocolate-sweet curry and vanilla bean ice creams,
chocolate sauce, praline cookie . . . 8.
SCHARFFEN BERGER CHOCOLATE &
BRUTOCAO ZINFANDEL PORT TASTING . . . 10.
HOUSE MADE ICE CREAM . . . 6.
vanilla bean • chocolate-sweet curry • Medjool date • cherry n’chocolate chip cookie
caramel Frangelico-hazelnut • Meyer lemon granita
ICE CREAM TOPPINGS . . . 2.
chocolate and caramel sauces • pine nut brittle • candied hazelnuts
daily house made jam • brandied cherries
|
Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
