CHOCOLATE

Molten Chocolate Hazelnut Cake
Caramelized Hazelnuts and Coffee Ice Cream 9

Chocolate Cappuccino Mousse
Topped with Mascarpone Cream and Almond Biscotti 8

Bacchus “Banana Split”
Flourless Chocolate Brownie, Rum Bananas and Banana Ice Cream 8


FRUIT

Citrus Millefeuille
with Citrus, Pistachios, Mint Ice Cream and Crispy Pastry 8

Apple-Cranberry Cobbler
Almond-Crisp Topping and Vanilla Ice Cream 8

Seasonal Sorbet Sampler 8


COMFORT

“Cookies and Cream”
Chocolate Chip Cookie Bars with
Vanilla Ice Cream and Caramel Sauce 8

Vanda Brown’s Sticky Toffee Pudding
Vanilla Ice cream and Toasted Pecans 8

Cheese Selection
Pleasant Ridge Reserve- cherry-orange preserves
Les Freres- acacia honey, marcona almonds
Widmer’s 4 Year Old Cheddar- balsamic fig jam
Marieke Gouda- quince preserves
Shaft’s Blue- berry compote
One Cheese 5, Three Cheeses 14, Five Cheeses 21



Executive Chef Adam Siegel


Chef de Cuisine Andrew Ruiz / Sous Chef Nicholas Wirth


Copyright © 2004-2009 Bacchus A Bartolotta Restaurant. All rights reserved.