Desserts
Vanilla Bean Crème Brûlée $9
Hazelnut nougatine
Château Hallet, Sauternes, France, 2005 $15
Dark Chocolate Flourless Cake $9
Orange Chantilly cream
Quinta do Infantado, LVB Port, Duoro, Portugal, 2004 $11
Buttermilk Panna Cotta $9
Rhubarb compote & vanilla bean pickled rhubarb
Urolat, Late Harvest Petit Manseng, Jurancon, France, 2010 $14
Tennessee Strawberry Jam Cake $9
Praline brittle & buttermilk ice cream
Adelsheim, “Déglacé,” Pinot Noir ice wine, Ribbon Ridge, Oregon, 2010 $22
Sorbet Trio $9
raspberry, tart lemon, peach
Royal Tokaji, “Mad Cuvee,” Late Harvest, Hungary $14
Cheese Plate $16
Taleggio, Petit Basque, Buttermilk Blue
Poema, Extra Dry Cava, Penedes, Spain $8
Cheeses
Bonnie Blue Chèvre - Pasteurized goat’s milk, Tennessee
Soft-ripened with a creamy texture and tangy taste. Comes from Jim & Gayle Tanner in Waynesboro, TN.
Accompaniment: Candied pecans
Taleggio - Pasteurized cow’s milk, Italy
Washed rind, buttery and mild. Comes from the milk of tired cows returning to pasture
Accompaniment: Apricot puree
Mimolette - Pasteurized cow’s milk, France
Hard with a butterscotch and caramel finish. Aged for two years with a high butter fat content. Crystallized texture gives way to a smooth candy like finish.
Accompaniment: Red onion jam
Gorgonzola Dolce - Pasteurized cow’s milk, Italy
Semi-soft with a creamy texture
Accompaniment: TN wildflower honey
L’Explorateur - Pasteurized cow’s milk, France
Bloomy rind, tripe crème cheese. Rich and buttery with a high fat content. Named after the U.S. satellite from the 1950′s.
Accompaniment: Pumpkin seed nougatine
1 Cheese - $6, 3 Cheeses - $16, 5 Cheeses - $21
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