Aquavina- Innovative Contemporary Seafood Page 1 of 1

Free form Pumpkin Brulee

Dried Cherry Compote / Roasted Walnut Brittle
Whipped Cream “Air”
6

Warm “Fig Newtons”

Black Mission Fig Pastries / Brown Sugar Mascarpone Ice Cream/ Vanilla Crème
Anglaise
6

Spiced Apple Turnovers

Sliced Gjetost / Vanilla Ice Cream
6

Chocolate Truffle Trio

Chocolate Truffle Cake / Smoked Almond & Coconut Truffle Chocolate Truffle Ice
Cream
6

Caramelized Banana & Chocolate Turnover

Roasted Banana Ice Cream / Dark Rum Caramel Sauce
6

FROMAGE & CHARCUTERIE

A Selection of Imported & Domestic Cheeses & Cured Meats

Served with a Selection of Confitures or Homemade Pickles and Imported Olives
with Ficelle Toast Points

Choice of Two Cheeses & One Cured Meat 15

Choice of Three Cheeses & Two Cured Meats 25
Grand Tasting Platter 40

Fromage
Brie / Cow / France
Roquefort / Sheep / France
Gjetost / Goat / Norway
Manchego / Sheep / Spain
Gorgonzola Dolce / Cow / Italy
Laura Chenel’s Chèvre / Goat / United States
Pecorino Gran Cru / Sheep / Italy
2 Year Gouda / Cow / Netherlands
Feature of the Month

Charcuterie
Sweet Soppresata / Italy
Prosciutto Di Parma / Italy
Saucisson / France
Duck Prosciutto / Cured in House

Dessert Wines
Eberle Muscat Canelli 2001, Pasa Robles
Bonny Doon Framboise 1999, California
Selaks Ice Wine 2004, Marlborough, New Zealand
Far Niente Dolce 1999, Napa
Chateau Bastor Sauternes 1996, Bordeaux
Vasse Felix, Australia, 1999 , Australia
Inniskillin Vidal Niagara Peninsula Ice Wine 2003

http://aquavina.com/dessert.htm 8/25/2008