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Dining Room at Blantyre’s dessert menu changes often to complement executive chef Arnaud Cotar's savory dishes, but it always includes spices and flavors that are staples to the season. Think pumpkin in the fall and strawberries in the summer. Pastry chef Elizabeth Lennon crafts the dessert offerings, including a few of our Forbes Travel Guide editors’ favorites, such as the classic vanilla crème brûlée and spiced pineapple with passion fruit curd and coconut sherbet. Housemade ice creams and sorbets are standard on the Berkshires restaurant’s menu, and there's always a crowd-pleasing rich chocolate dish.