Tuesday, May 20, 2008


We are working on a new dessert menu as well. We have been featuring a chocolate terrine as a special that will definetly make it on the menu.
We use Cordillero single origin Colombian chocolate %71 cocoa. This stuff is amazing and really pulls a lot of fruit flavors from the soils in the Colombian mountains. On the plate we have raspberry sauce, creme anglaise and pistachio praline. I can't stop munching on the praline. It really is addictive.

1 comment:

David said...

Any cayenne in that chocolate?