The Modern - Dessert Menu

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    25-Mar-2016

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For Studio Projects Class. We were instructed to create and design a lunch, dinner, and dessert menu for any trendy restaurant that had been approved by our instructor.

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  • drink & dessert

    M E N U

    THE MODERNTHE

    M

    d r i n k & d e s s e r t

  • SORBET SERVES ONE

    Lemon Napoleon,

    Exotic Fruit Brunoise and Fromage Blanc Sorbet

    Mango Craquelin with Citrus Mousseline,

    Almond Spaghetti and Mango-Passion Fruit Sorbet

    Caramel Parfait with Mango Ravioli,

    Coconut-Lemongrass Tapioca and Ten Flavor Sorbet

    Milk Chocolate and Hazelnut Dacquoise

    with Raspberry Sorbet

    ICE CREAM SERVES TWO

    Strawberry-Rhubarb Vacherin

    with Pistachio Ice Cream and Yogurt Meringue

    Manjari Chocolate Palet with Tahitian Vanilla Crmeux

    and Salted Butter-Caramel Ice Cream

    Baba au Rhum with Pineapple,

    Lime and Vanilla Ice Cream

    d e s s e r t s

    THREE SELECTIONS, 18.FIVE SELECTIONS, 24 .EACH ADDITIONAL ITEM, 8 .

    PASTRY CHEF MARC AUMONTgraduated from the Italian Institute for Advanced Culinary and Pastry Arts

    *

  • DESSERT WINES BY THE GLASS

    Villa Giada Moscato dAsti, Piedmont 2009, 8.

    Huet Vouvray Clos du Bourg Demi-Sec, Loire 2005, 14.

    A. Kracher Cuve Auslese, Austria 2008, 11.

    Oremus Tokaji Late Harvest 2006, 18.

    Peterson Farm Muscat Blanc, Dry Creek, Sonoma 2007, 15.

    Clos Chatart Banyuls 1999, 11.

    Olivares Monastrell Dulce, Spain 2006, 12.

    MADEIRA

    Verdelho, DOliveira, 1973 Vintage, 42.

    Verdelho, The Rare Wine Company,

    Savannah Special Reserve, 18.

    Terrantez, DOliveira, 1977 Vintage, 44.

    Boal, The Rare Wine Company, Boston Special Reserve, 18.

    Boal, Barbeito, 1982 Vintage, 40.

    Malvasia, Barbeito, Single Cask 2000 Colheita, 24.

    Malvasia, DOliveira, 1989 Vintage, 32.

    PORT

    Smith Woodhouse, Lodge Reserve, 12.

    Dows, 10 Year Tawny, 14.

    Grahams, 20 Year Tawny, 18.

    Quinta do Noval, 40 Year Tawny, 34.

    Smith Woodhouse, 1994 Colheita, 16.

    * * * * *

    w i n e

  • w i n e

    TEA from T Vancouver, Canada 6.

    MoMA Blend

    English Breakfast

    Earl Grey

    Pear Tree Green

    Jasmine Green Oolong

    Decaffeinated Earl Grey

    Herbal Spiced Chai

    Vanilla Roobios

    Harmony

    COFFEE from LA COLOMBE, Philadelphia, PA.

    Espresso 5.

    Double Espresso, Cappuccino 6.

    Nizza

    Monte-Carlo Decaffeinated

    French Press 5.

    Ethiopian Longberry Harar

    Colombian Decaffeinated

    t e a & c o f f e e