Small – One scoop, one cookie
Large – Two scoops, two cookies
Ice Cream
Bananas Foster
| Description: | brown sugar bourbon sauce, vanilla gelato |
| Date: | 2.12.19 |
| Allergens: | Dairy |
| Plating: | Fruit bowl on b&b with banana leaf |
| Price: | $ 7.00 |
| Portion | Plate Component | ||||
| 1 T. | Whole butter | ||||
| 1 each | Banana, quartered | ||||
| 2 oz. | Foster compound butter | ||||
| 1 oz. | Cream | ||||
Heat a small saute pan over medium-high heat, and add the butter and banana pieces as shown.
Brown the banana on both sides, then drain the fat. Add the foster butter. Cook, stirring to melt, then add the cream and bring to a boil.
Cook until the sauce is smooth, then transfer the bananas to the bowl, and pour the sauce over. Garnish with ice cream and a mint leaf.
Pecan Pie
Unwrap one pecan pie portion, and place into the center of a small round plate. Garnish with a quenelle of whipped cream on top and a mint leaf as shown.
Ghirardelli Hot Fudge Sundae
| Description: | Vanilla bean ice cream, Ghirardelli hot fudge sauce, whipped cream |
| Date: | 9.28.18 |
| Allergens: | Dairy |
| Plating: | Sundae glass, banana leaf, underliner plate |
| Price: | $ 8.00 |
| Portion | Plate Component | Oz. | ||||
| 6 oz. | Vanilla bean gelato | 6.00 | ||||
| 2 oz. | Hot fudge sauce | 2.00 | ||||
| 1/2 oz. | Salted pecans | 1.00 | ||||
| 1 oz. | Whipped cream | 1.00 | ||||
| 1 each | Cherry | |||||
Assemble as shown. Serve on a B&B plate with a banana leaf underliner.
Tiramisu
| Description: | Coffee and rum soaked ladyfingers, mascarpone cheese filling, served with vanilla bean crème anglaise |
| Date: | 9.12.18 |
| Allergens: | Gluten, dairy |
| Plating: | Medium Oval |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 1 portion | Tiramisu | ||||
| 1.5 oz. | Vanilla bean crème anglaise | ||||
| Sprinkle | Powdered chocolate | ||||
Chocolate Creme Brulee
| Description: | Bittersweet chocolate custard with caramelized sugar top. Served with whipped cream. |
| Date: | 8.31.18 |
| Allergens: | Dairy, chocolate |
| Plating: | Medium oval |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 6 oz. | Chocolate crème brulee filling | ||||
| 1 T. | Crystalized sugar | ||||
| 1 oz. | Whipped cream | ||||
Remove the plastic wrap from the brulee portion, and sprinkle with crystal sugar evenly. Broil with the torch.
Place a banana leaf underliner on the plate, and place the brulee over. Spoon the whipped cream into the ramekin, and place on the other end of the plate.
Vanilla Bean Panna Cotta
| Description: | Rich cream flavored with vanilla beans. Served with strawberry sauce. |
| Date: | 7.20.18 |
| Allergens: | Dairy |
| Plating: | Small plate |
| PLU: | |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 1 portion | Vanilla bean panna cotta | ||||
| 1 1/2 oz. | Strawberry sauce | ||||
| 1 | Mint sprig | ||||
Unmold the panna cotta by running a sharp knife around the edge. Spoon the sauce as shown. Garnish with a fresh mint sprig.