Wine Director Matt Davis paired each part of the meal with an appropriate drink. Beginning with glass of sweet Biancospino Moscato D’Asti and ending with Medeira, a fortified Portuguese wine that usually is served with dessert, it was a delight.
Next is something I could have easily skipped over when looking at the menu, but I would have really missed out! Steamed medjool date cake with apple-persimmon compote. What a delightful fall dessert! The moist cake was topped with raisin puree, caramel and whipped apple cider. Yes, apple cider whipped to a creamy consistency. Gorgeous.
As an intermezzo we were served a large noodle spoon of yogurt sherbet, topped with rehydrated sour cherries and graham cracker. A delicious trio. Just mix up a pint and I’ll take it to go, please!
Our final course was beer based. Heavy, full-flavored, and amazing! The coffee ganache bar was thick with a gloriously rich mocha flavor. The Guinness gingerbread was a flaky pastry cookie, topped with cocoa crumble, birch macerated bananas, and oatmeal stout ice cream. An excellent dessert for a cold winter day.
Barking Frog
14580 Northeast 145th Street
Woodinville, WA 98072
(425) 424-2999