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

Raspberry Millefeuille
with Crispy Pastry, Raspberry Sorbet and Vanilla Cream 8

Apple-Berry 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

WISCONSIN ARTISAN CHEESE SELECTION
Pleasant Ridge Reserve- Uplands Cheese
Les Freres- Crave Brothers
Six Year Old Cheddar- Widmers Cheese Cellars
Marieke Aged Gouda- Holland’s Family
Dunbarton Blue- Roelli Cheese
Menage- Carr Valley
Pasterelle- Sartori
Virgin Pine Native Sheep- Carr Valley
Bandaged Cheddar- Bleu Mont Dairy
Le Cabrie- Montchevere Betin

Each Cheese 5, Five Cheese Tasting 21, Ten Cheese Tasting 40



Executive Chef Adam Siegel


Chef de Cuisine Andrew Ruiz / Sous Chef Nicholas Wirth


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