BIN 36 · RESTAURANT

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DESSERT - Chicago Suggested wine pairings are indicated by the BIN # listed after each item and correspond to our Wines-by-the-Glass List. These suggestions take the guesswork out of which wines to enjoy with your meal. We occasionally modify our dessert menu to reflect the freshest seasonal ingredients, so some items may change unexpectedly.
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Crispy Brioche, pumpkin zabaglione, pumpkin seed nougatine, pear sorbet 2004 Pedro Jimenez Alvear, "Anada," Montilla-Morilles, Spain	8.00
Milk Chocolate Ice Cream Sandwich, crispy cereal, passion fruit ice cream, guava coulis, tapioca in young coconut water. 2006 Beernauslese Cuvee, Kracher, Weinlaubenhof, Burgenland, Austria	8.00
Sweet Potato Donuts, liquid pecan praline, marshmallow ice cream NV Muscat, Campbells, Rutherglen, Victoria, Australia	8.00
Gingerbread, green apple puree, heirloom apple salad in sweet & sour cider, concord grape granita 2008 Moscato d'Asti, Michele Chiarlo, "Nivole," Piedmont, Italy	8.00
Warm Pear Filled Chocolate "Lava" Cake, speculoos cookie crumble, milk jam, rum raisin ice cream 2005 Pedro Jimenez, "Don PX," Bodegas Toro Albala	8.00
Crème Brulée of the Day, Let us select the perfect dessert wine	8.00
Housemade Sorbet, Chef’s accompaniment	6.00
Housemade Ice Cream, Chef’s accompaniment	6.00
BIN 36 Chocolate Tasting for Two $16.00 2007 Brachetto d’Acqui, Castello Banfi, “Rosa Regale,” Piedmont, Italy

DESSERT WINES	full pour/half pour
2007 Brachetto d’Acqui, Castello Banfi, “Rosa Regale,” Piedmont, Italy	10.00/5.00
2004 Banyuls, M. Chapoutier, Banyuls, France	10.00/5.00
2006 Kracher, Beerenauslese Cuvee, Weinlaubenhof, Burgenland, Austria	19.50/9.75
2007 Moscato d’Asti, Michele Chiarlo, “Nivole,” Piedmont, Italy	8.50/4.25
Non Vintage Muscat, Campbells, Rutherglen, Victoria, Australia	14.00/7.00
2006 Muscat de Beaumes de Venise, Paul Jaboulet Aine, Rhone Valley	20.00/10.00
2006 Black Muscat, Quady Winery, “Elysium,” Madera, California, USA	9.00/4.50
2006 Orange Muscat, Quady Winery, “Essencia,” Madera, California, USA	10.00/5.00
2006 Passito Rosso, Calvachina, "La Rosa," Veneto, Italy	8.00/4.00
2003 Tokaji Aszu, 5 Puttonyos, Red Label, Royal Tokaji Co., Hungary	15.00/7.50
2004 Botrytis Semillion, DeBortoli, “Noble One,” Riverina, New South Wales, Australia	17.00/8.50
2005 Vidal, Ice Wine, Oak Aged, Inniskillin, “Gold,” Niagara Peninsula, Canada	38.00/19.00
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BIN 36 ALL AMERICAN CHEESE LIST Monday through Friday - 2 pm to close Saturday Noon - close and Sunday - 2 pm to close Our entire cheese list is available throughout the restaurant, including at the bar. American artisanal cheeses have come a long way over the years and are now rivaling their European counterparts. Each hand crafted cheese has been chosen both because of its outstanding flavor and its diverse style. We hope you enjoy this unique selection.
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CALIFORNIA
1 Chef's Chevre, Laura Chennel Chevre, Sonoma, goat One of America's first artisanal cheese producers and still going strong. BIN 22 or 27	2.00
2 Crecenza, Bellwhether Farms, Petaluma, cow An American version of mozzarella, soft nd rich with fresh yeasty raw bread dough flavors. BIN 3	3.00
3 Triple Cream Brie, Marin Marin French Cheese Co., Petaluma, cow California beat the French at their own game. Rich and creamy with hazelnut flavors. BIN 2 or 29	2.00
4 Humbolt Fog, Cypress Grove Chevre, Arcata, goat This is an "old school" goat's milk classic - rich and luscious. BIN 5 or 21	3.00
5 Dry Jack, Vella Cheese Co., Sonoma, cow Coated with cocoa, this Jack is drier than most and tastier too, almost savory in flavor with hints of hazelnuts and butter. BIN 31	2.00
6 San Andreas, Bellwhether Farms, Petaluma, sheep Cindy Calahan produces this sheep's milk cheese with a nod to Italy. Full flavored and salty with a nutty finish. Alvear Solera Cream Sherry	3.00
7 Bandaged Wrapped Cheddar, Fiscallini Farmstead Cheese Co., Modesto, cow Sweet and full of fat, this cheddar is sharp yet has aromas of mango and vanilla. BIN 49 or Don PX	3.00

COLORADO

8 Queso de Mano, Haystack Mt. Goat Dairy, Nowit, goat

This firm, aged, raw goat's milk cheese exudes notes of grassiness and nuttiness along with a gentle bite.

BIN 21 or 34

4.00

IDAHO

9 Anise and Lavender, Rolling Stone Chevre, Parma, goat

This aged goat's milk wheel is highlighted by an herbal and floral bouquet.

BIN 4 or 27

4.00

ILLINOIS

10 Little Bloom on the Prarie, Prarie Fruits Farm, Champagne, sheep

A beautiful cheese made in a rich, gooey camembert style.

BIN 2 or 29

4.00

11 Roxanne, Prarie Fruits Farm, Champagne, sheep

An unusual cheese modeled in the style of French Pyrenees "brebis" cheese - delicious!

BIN 17 or 22

3.00

INDIANA

12 Sofia, Capriole Farms, Greenville, goat

One of the midwest's first artisanal cheese makers, Judy Shad, says Sofia is "everything she wants in a goat cheese," and we agree. BIN 3 or 6

4.00

13 Fluer de la Terre, Trader's Point Creamery, Zionsville, cow

Sweet and nutty with hints of pastoral grasses and herbs.

BIN 5 or 28

3.00

IOWA
14 Robiola di Mia Nonna, Reicherts Dairy Aire, Knoxville, goat What!? An Italian classic from Iowa, good enough to rival the real thing? It's true, try it and become a believer! BIN 4 or 12	4.00
15 Prairie Breeze, Milton Creamery, Milton, cow Crunchy crystals and a lemony mustard finish make this a special cow's milk cheese. BIN 27 or 49	3.00
16 Maytag Blue, Maytag Dairy Farm, Newton, cow A great starter blue. Well balanced, chewy and lemony with hints of salt. BIN 49 or Alvear Anada Sherry	3.00

KENTUCKY

17 Toma di Capra, Sapori di Italia, Germantown, goat

Imported cheese maker, Giovanni Capezzuto, gives his cheeses a taste of the old country.

BIN 17 or 22

3.00

18 Black Pepper Caciotta, Sapori di Italia, Germantown, goat

The classic southern Italian use of cracked black pepper is reproduced right here in the southern state of Kentucky. BIN 49 or Don PX

3.00

LOUISIANA

19 Vache Sante, Bittersweet Plantation, Gonzales, cow

Triple cream cow's milk cheese, need we say more?

BIN 2 or 45

3.00

MASSACHUSETTS

20 Great Hill Blue, Great Hill Dairy, Buzzard's Bay, cow

Another great beginner's blue cheese with sweet caramel flavors and hints of orange for a milder blue.

BIN 24 or Alvear Anada Sherry

4.00

MICHIGAN

21 Bridgewater, Zingerman's Creamery, Ann Arbor, cow

A dense, rich, cow's milk cheese, studded with freshly ground black pepper.

BIN 41 or 49

3.00

22 Carre St. Joesph, Reny Picot, Benton Harbor, cow

This American version of French Pont-L Eveque has a rich, creamy interior with an assertive meaty flavor - the result of a washed rind. BIN 2 or 43

3.00

NEBRASKA

23 Lancaster Duet, Farmstead First, Raymond, goat & cow

This mix of goat and cow milks is the result of a collaboration between two Farmsteads resulting in a gouda style, layered with flavors from nutty to earthy with a creamy banyard finish. BIN 24 or 31

3.00

NEW YORK

24 Nancy's Camembert, Old Chatham Shephering Co., Old Chatham, sheep

Wow! Like soft serve ice cream, sweet, light and airy with hints of hazelnuts.

BIN 2 or 29

4.00

OHIO

25 Oakvale Farmstead Gouda, Oakvale Farmstead, Columbus, cow

Sweet and buttery with mild hints of pastures - the way gouda should taste when not mass produced.

BIN 2 or 24

2.00

OREGON

26 Fenacho, Tumalo Farms, Bend, goat

Made with fenugreek seeds, this unique cheese has a long nutty and butterscotch finish.

BIN 5 or Don PX

3.00

27 Smokey Blue, Rogue River Creamery, Central Point, cow

Cold smoked over hazelnut shells. Possibly the world's only smoked blue cheese.

BIN 49 or Campbell's Muscat

4.00

TENNESSEE

28 Singing Brook, Blackberry Farm, Walland, sheep

Aged for at least 6 months, this rich, creamy, nutty cheese is reminiscent of pecorino toscano.

BIN 2 or 29

4.00

29 Blackberry Blue, Blackberry Farm, Walland, sheep

Made with rich sheep's milk from the end of the milking season, this blue is a balancing act of intensity, richness and earthiness. Bin 23 or Dow's 10yr Tawny

4.00

TEXAS

30 Hoja Santa, Mozzarella Co., Dallas, goat

Light and lemony like a cheese mousse, herbaceous with hints of juniper berries, gin and sassafras.

BIN 17 or 22

3.00

UTAH

31 Barely Buzzed Cheddar, Beehive Cheese Co., Unitah, cow

Here's the buzz - a semi soft cheddar, coated with ground coffee and lavender - unusually good!

BIN 49 or 79' Don PX Sherry

3.00

VERMONT

32 Bijou, Vermont Butter and Cheese Co., Websterville, goat

This tart, creamy and delicious cheese brings us back to the proud displays found at open air French country markets. BIN 38 or 46

2.00

33 Bayley Hazen Blue, Jasper Hill Farm, Greensboro, cow

This cow's milk cheese tastes like chocolate and butter melting in your mouth.

Taylor 20yr Tawny Port or 79' Don PX Sherry

4.00

VIRGINIA

34 Grayson, Meadow Creek Valley, Galax, cow

Styled after Italian Talegio - rich and beefy with a pungent aroma and a sweet nutty overtone.

BIN 24 or 27

4.00

35 Stony Man, Everona Dairy, Rapidan, sheep

This is an American original, aged to develop it's complex, nutty and meaty flavor. A staff favorite.

BIN 4 or 43

4.00

WASHINGTON

36 Cirrus, Mt. Townsend Creamery, Port Townsend, cow

This is the Pacific Northwest's answer to Camembert, with an indulgent soft texture and rich buttery flavor.

BIN 2 or 31

3.00

37 Sheep's Milk in Chesnut Leaf, Sally Jackson Cheese Co., Oroville, sheep

The deep forest flavor of the chesnut leaves brings a richness to the lean, sweet, soft textured cheese.

BIN 17 or 42

4.00

WISCONSIN
38 Cocoa Cardona, Carr Valley Cheese Co., La Valle, goat With cocoa powder surrounding a creamy white goat's milk center, this is like having coffee and cream. BIN 31 or 39	3.00
39 Caso Bollo Mellange, Carr Valley Cheese Co., La Valle, cow/goat/sheep Another complex cheese from Sid Cook. The three blend results in caramel and mustard like flavors. BIN 26 or 49	2.00
40 St. Mary's Gouda, Faribault Dairy Co., Faribault, cow Made in Wisconsin and aged in Minnesota, with a creme fraiche like tartness and a wet, rich texture. BIN 2 or 21	3.00
41 Pleasant Ridge Reserve, Uplands Cheese Co., Dodgeville, cow This prize winning Alpine style exudes grassy herbs and pasture flavors from Master Cheese Maker, Mike Gingrich. BIN 31 or 45	3.00
42 Grand Cru Gruyere Surchoix, Roth Kase, Monroe, cow Made the old fashioned way, cooked in copper pots and aged on wood boards. Fruity, salty, sharp and meaty. BIN 30 or 38	2.00
43 Burning Nettle Gouda, Holland's Farm Cheese Co., Thorp, cow The milk is flavored with nettles to give this cheese a minty like, earthy flavor. BIN 22 or 43	2.00
44 Sarvecchio, Satori Foods, Plymouth, cow Aged 20 months, Sarvecchio is an American rendition of Parmiggiano Regianno. BIN 7 or 9	2.00
45 10yr Cheddar, Hook's Cheese Co., Mineral Point, cow King of Wisconsin cheddar! Creamy, slighty salty, sharp and meaty. This is a brash cheddar. BIN 5 or 49	4.00