BEST DESSERT MENU
Mid-Summer Menu

Brant Dadaleares, Pastry Chef
Arrows Restaurant
Berwick Road
P.O. Box 803
Ogunquit, ME 03907
(207) 361-1100
www.arrowsrestaurant.com

About Brant Dadleares
Brant hails from Windham, Maine and is a graduate of the New England Culinary Institute in Montpelier, Vermont and the International School of Confectionary Arts in Gaithersburg, Maryland where he studied with acclaimed cake designer Colette Peters. Before becoming the pastry chef at Arrows, Brant worked at Hugo's Restaurant and Fore Street Restaurant, both in Portland, Maine.

Menu

Cheese Course

Our daily selection of cheeses

Pastries

Arrows bento of desserts: carrot cake with lemongrass cream cheese buttercream and citrus marigolds, coconut rice pudding with coconut lime sorbet, and apricot and plum shortcake with candied ginger and lemongrass syrup

A tasting of peaches and caramel: caramel mousse with poached peach and cinnamon crème anglaise, frozen peach parfait with caramel sauce, peach and cherry compote with caramel ice cream, and peach and yogurt smoothie
 

A duo of chocolate desserts: dark chocolate and Grand Marnier ganache terrine with macerated oranges and raspberries and a malted milk chocolate crème brulee
 

Lemon poundcake with candied lemon zest and a lemon verbena crème anglaise, pineapple biscuit glacé with pineapple mint, and white chocolate citrus mousse with Arrows blueberries, citrus marigolds, and huckleberry syrup
 

Vanilla bean and bourbon pudding with bing cherries and tuile cookies
 

Butterscotch and chocolate ganache filled chocolate tartlette with brandied chocolate sauce, butter pecan ice cream, and candied pecans