Bill sipped a California Gewürztraminer, but we should have tried this from the Monday Menu: Greenvale Vineyards Vidal Blanc with strawberry puree, mint, and a splash of Yacht Club cream soda. We were too distracted by the nearby description of strawberry bread pudding with rhubarb compote and cream cheese mousse ($8). We pondered the other desserts, including a pear upside-down cake with Great Hill blue cheese, a cream cheese torte with local macerated strawberries, and the "chocolate in 3's" — chocolate pudding cake, molten cake with rhubarb compote, and chocolate chunk cheesecake — but we came back to the strawberry bread pudding. This was a hit for its slice of soft French toast-like "bread pudding," smothered in a strawberry-rhubarb sauce and the light-as-air cream cheese mousse on the side. The ice creams and sorbets are also house-made, so we tried the honey-thyme ice cream, but it was too sweet for my tastes, one slightly discordant note in an entire symphony of tastes.
It doesn't get any better than farm-fresh ingredients handled as skillfully as they are at Chez Pascal.
Johnette Rodriguez can be reached firstname.lastname@example.org.
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