the modern - dessert menu

4
drink & dessert M E N U THE MOD ERN THE M drink & dessert

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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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Page 1: The Modern - Dessert Menu

drink & dessert

M E N U

THE MODERNTHE

M

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

Page 2: The Modern - Dessert Menu

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 Crémeux

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

*

Page 3: The Modern - Dessert Menu

DESSERT WINES BY THE GLASS

Villa Giada Moscato d’Asti, Piedmont 2009, 8.

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

A. Kracher Cuvée 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, D’Oliveira, 1973 Vintage, 42.

Verdelho, The Rare Wine Company,

Savannah Special Reserve, 18.

Terrantez, D’Oliveira, 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, D’Oliveira, 1989 Vintage, 32.

PORT

Smith Woodhouse, Lodge Reserve, 12.

Dow’s, 10 Year Tawny, 14.

Graham’s, 20 Year Tawny, 18.

Quinta do Noval, 40 Year Tawny, 34.

Smith Woodhouse, 1994 Colheita, 16.

* * * * *

w i n e

Page 4: The Modern - Dessert Menu

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