I’m hardly an expert, but I think there are two types of people in this world: salt folks and sugar folks. To determine which one you are, think about the kinds of things you reach for when you’re in a junk food mood. Chips, nuts, popcorn and such would fall in the salt category. Cookies and candy obviously fall into the other. Me? I fall into salt. Unless there’s chocolate… chocolate is always welcome. But I digress.
Perhaps it’s my affinity for everything salty and sour that I’m so easily able to pass up the dessert menu when I’m dining out. I almost never order dessert. Besides, it seems like desserts always get the short end of the stick – as if all of the menu planning and efforts go into the specials and entrées and the dessert menu ends up looking like all other dessert menus. You know what I mean: tiramisu, chocolate lava cake, cheesecake. Not that there’s anything wrong with these! I like a great slice of cheesecake as much as anyone else, but I suppose when I’m dining out I’m looking for something a bit more original.
Fortunately, originality isn’t an issue at The Restaurant at Ponte. Desserts are not an afterthought for the in-house Pastry Chef; they are the pièce de résistance. Every season, when our Executive Chef re-vamps the seasonal dining menus, our Pastry Chef does exactly the same… but those ideas are sprinkled with sugar. The Restaurant at Ponte’s Fall Dessert menu is no exception and could even have a salty gal like me ordering one of each to decide which is my favorite.
Apple pie? Oh no. Our Apple Almond Tatin is like traditional apple pie taken to the next level! Baked Honeycrisp apples (the most delicious apples, in my opinion) are combined with almond cream and baked in buttery puff pastry, which is then topped with vanilla anglaise, whipped cream and candied apple. Try this sweet treat with a crisp sparkling Moscato, or decadent Ponte Beverino.
Apple Almond Tatin
Pear Pandowdy. Pear what? It’s sort of like a cobbler, kind of like a crisp, but really a pandowdy is its own dessert. All that matters is that Ponte’s includes fresh seasonal pears, a cardamom and lemon zest dough, almond streusel, pear sorbet and crystallized ginger. Indulge in the sweetness, and pair your pandowdy with Ponte Port.
Of course, the ubiquitous chocolate dessert must make an appearance, but this is not lava cake, friends! The Chocolate Tart includes Guayaquil chocolate (a deep, dark chocolate from Ecuador), hazelnut chocolate crust, Gianduia (chocolate hazelnut spread) whipped cream, sautéed pear and Moscato raspberry syrup. Don’t forget the wine… Our Chocolate Tart will pair beautifully with Ponte Late Harvest.
Pot de Crème is a dessert I’ve seen a lot of in the last handful of years, although, I almost always see it in either vanilla or chocolate versions. The Restaurant at Ponte’s offers vanilla and chocolate as well along with a third, spiced version. Each flavor is topped with different accompaniments. Spiced custard comes with gingersnap cookie, milk chocolate custard is topped with a cloud of whipped cream and chocolate curls, and vanilla custard is finished with sweet popped sorghum (kind of like popcorn). The variety of flavors in this dessert allow for versatile pairings. Try our Ponte Port, Beverino Bianco, or even a sparkling Vernaccia Nera.
Pot de Crème Trio
Pumpkin Rum Raisin Brown Butter Cake. Do I really need to expand on something that already sounds like fall heaven? But I will: this cake to end all cakes is finished with a brown butter glaze, maple pecan brittle and mulled wine. You will love the sweet flavors of Beverino and Moscato with this fall favorite.
Pumpkin Rum Raisin Brown Butter Cake