Dessert Selections
Artisan Cheeses with Fruits and Crusts
The international award winning Rogue River Blue wrapped in Oregon Grape Leaf and soaked in pear brandy, possibly the most expensive American boutique cheese, is served with a drizzle of grape must, from Port Townsend Creamery is the Tomme style Trailhead cheese, from Lowell, Oregon is Purely Plain Chevre, a Fem’s Edge Dairy fromage blanc accented with pomegranate molasses.
Caramel Poached D’Anjou Pear
Whole poached winter pear with sweetened mascarpone and house made caramel sauce.
Singing Dog Vanilla Créme Brulee
Our version of the classic French dessert is made with locally imported fair traded "Singing Dog" vanilla from Tahiti and served with a brandy-caramel plum sauce.
Chocolate Volcano for Two
A warm Belgian bittersweet chocolate soufflé with a decadent molten center, finished with a hint of cinnamon. Baked to order. Please allow 30 to 40 minutes for us to prepare this ultimate dessert!
Perugino Bread Pudding with Rum Soaked Cranberries
This awesome dessert is made by soaking bread in sweet cream and baking it until golden. It is served warm and topped with anglaise.
House Sorbet with Shortbread
Jessica creates two complimentary sorbets and serves them side by side with a brown butter pecan shortbread