Ankara, 1320 19th St. in Dupont Circle, launched its weekend brunch on June 13. Brunch is a celebration of kahvalti – the famous Turkish breakfast – which is traditionally one of the most important elements of the Turkish cuisine.

Breakfast in Turkey is a traditional family gathering, explained Erin Gorman, who is Ankara’s marketing manager and whose husband, father-in-law and brother-in-law own the restaurant. “If you were in Turkey, you would sit down family-style for brunch, and you probably would literally fill up this table with dishes.”

Sometimes brunch last for hours, but at Ankara you only get two hours for the all-you-can-eat meal. Brunch is served Saturday and Sunday from 11 a.m.-3:30 p.m. It costs $37 per person and includes tea, a traditional Turkish breakfast accompaniment, and the choice of a mimosa, Bloody Mary or cranberry or orange juice with house vodka or gin.

Brunch at Ankara starts with van kahvaltisi, a selection of sweet and savory small plates and Turkish bread.
(Photo: Mark Heckathorn/DC on Heels)

As experienced in van kahvaltisi salons and restaurants throughout Turkey, brunch starts with van kahvaltisi, a selection of small plates of savory and sweet items including honey, sweet butter, cheeses – including feta and kashkaval, a tangy goat’s milk cheese — olives, fresh fruit jams, tomatoes, peppers, yogurt and fresh-baked pide flat bread to be shared with the table along with Turkish tea served in clear tulip cups. At Ankara, van kahvaltsi includes a chef’s selection of Turkish cheeses; olives marinated in extra virgin olive oil and herbs; labneh, a strained yogurt with za’atar; htipiti, roasted red peppers with feta cheese, thyme and olive oil; hummus; honey; jam; sweet butter; and pide. I liked spreading the labneh on the bread then drizzling honey on top to get a bite of tart and sweet.

Then diners can choose as many items as they like from the small plates on the menu. Dishes range from eggs ad omelets, meze, salads, pide and desserts.

Egg dishes include çilbir, poached eggs with Turkish yogurt, paprika butter and sumac. (Photo: Mark Heckathorn/DC on Heels)

One of my favorite dishes was çilbir, poached eggs with Turkish yogurt, paprika butter and sumac. The eggs were perfectly cooked and the paprika added just a touch of spice. Being in love with eggs benedict, I wanted some toast to dip into the eggs. There are also omelets that look like scrambled eggs and scrambled eggs that look like omelets filled with vegetables, different cheeses, ground beef and spiced beef sausage. The scrambled eggs and omelets were average and not the highlight of brunch.

They peynirli pide flatbread is cheesy and delicious. (Photo: Mark Heckathorn/DC on Heels)

The pides, which are more like eye-shaped pizzas, are much better than the eggs. My favorite was the peynirli pide made with feta and kasar cheese. The sucuklu pide with spiced Turkish beef sausage and kasar cheese was also tasty. The findik lahmacun is more like a traditional round pizza with beef and lamb spiced meat, onion and parsley.

There are also salads. Two tasty salads include the kapuz salatasi, a watermelon salad with baby tomatoes, pistachios, feta cheese and frisee; and the portakal salatasi, a seasonal citrus salad with red onions, mint, pomegranates and citrus vineaigrette.

Decadent desserts include apricots stuffed with creme and topped with pistachios (left) and baklava.
(Photo: Mark Heckathorn/DC on Heels)

Dessert is the best part of brunch and includes baklava, the traditional dessert made with phyllo dough, honey and walnuts; sütlaç, a rice pudding; and kayisi talisi – my favorite – dried apricots stuffed with crème and topped with pistachios.

While most of the egg dishes are lackluster, the van kahvaltisi, pides and desserts are definitely worth a visit. And the bottomless mimosas, Bloody Marys and cranberry/orange vodka and gin drinks make this brunch a great value.

The Pig, 1320 14th St. NW, has added eight patio seats. It has also changed its daily menu.

The Pig’s new whole hog menu changes daily depending on what cuts remain from the four to five whole hogs the restaurant butchers each week. Picture here are ribs. (Photo: The PIg)

The nose-to-tail restaurant is now having whole, local, free-range pigs delivered directly by their small farms without any supplementing from large meat distributors. The Pig, which is now only ordering whole hogs that will be butchered in-house, will have a new menu each day for dinner daily and lunch/brunch Friday through Sunday. Menus will be uploaded online and will reflect what The Pig has available from both the pig farms and produce from EatWell DC’s farm.

“For me, the relationship I build with the farmers is just as important as the quality of their pork,” said executive chef Michael Bonk in a press release. “Our pigs are delivered by the farmers [who] raise them. We have an open dialogue regarding weather conditions, the pigs’ diets and in most cases I even know the names of not only the pig we get, but its parents. I know the breed of every pig we buy and I select certain breeds based upon its specific characteristics.”

The pigs are coming from Creekside Farms in West Virginia, Whistle Pig Hollow and Catoctin Mountain Farms in Maryland, and Autumn Olive Farms in Virginia, The Pig gets four to five pigs each week, and uses all parts of the animal without supplementing from distributors.

Also, The Pig has updated its drink selections with high-end bourbon and gins. And, all wine the restaurant now serves is 100 percent American.

Rasika West End adds Sunday brunch

Rasika West End, 1190 New Hampshire Ave. NW, is now serving Sunday brunch service from 11 a.m.-2:30 p.m.

Rasika West End begins serving Sunday brunch today. (Photo: Revamp)

Diners can select from an a la carte menu featuring modern and authentic Indian fare prepared on the tawa (griddle) and sigri (open barbeque), as well as tandoori. There are also regional dishes including Sunday curries and brunch specials with prices ranging from $8-$25.

Brunch dishes include palak chaat, crispy baby spinach with yogurt, tamarind and dates; kedgeree, basmati rice with egg, ginger and mango chutney; rockfish curry with coconut, green chili, ginger and curry leaves; eggs kejiriwal, a Wellington Club special cheese chili toast with sunny side eggs; spinach egg curry with onion, tomatoes and baby spinach; coconut jaggery pancakes with fresh coconut, cardamom and caramel.

To complement the dishes, guests can choose from fresh seasonal juices and mocktails, such as passion fruit punch and ginger soda priced from $5-$8, or bottomless mimosas, Bloody Marys or prosecco for $15. For dessert, choose from dishes including Indian bread and butter pudding and white chocolate rice kheer. Desserts range from $7-$9.

Macon Bistro & Larder launches Sunday supper series

Beginning June 7, Macon Bistro & Larder, 5520 Connecticut Ave. NW, Chevy Chase, kicks off a Sunday supper series by newly appointed chef de cuisine Jenna Pool. The new dinner series features a $35 prix fixe, three-course menu.

Macon Bistro & Larder will serve Sunday Supper the first Sunday of each month. (Photo: Urban Spoon)

Sunday supper is an intimate experience at the restaurant’s two eight-seat tables adjacent to the kitchen. Pool will introduce each course as it is presented. She will also share why she chose the dishes and explain how she prepared them. Focused on sourcing and incorporating fresh local, seasonal ingredients, Pool’s menus will change based on what the market offers.

The Sunday suppers will be served the first Sunday of each month. Seatings are available at 6 and 8 p.m. for up to 16 people.

Ambar hosts Balkan wine dinner

Ambar, 523 8th St., SE, will host a wine dinner with Chat’s Liquors on Sunday June 7, from 6-7:30 p.m. featuring wines from the Balkan region of Europe. Priced at $65 per person, guests will enjoy a five-course meal featuring modern Balkan fare from the new spring menu.

Ambar will host a Balkan wine dinner on Sunday. (Photo: Peter Freeman)

A representative from Chat’s will pour wine pairings imported from the Thracian Valley region of Bulgaria. All the wines sampled during dinner are available at the restaurant, and can be purchased at Chat’s.

The first course includes mezetluk and a mezze platter with the chef’s selection of Balkan meats paired with a 2011 Bulgariana Cabernet Sauvignon. The second course is prokelj sa slaninom, Brussels sprouts with bacon topped with a lemon and garlic yogurt paired with a 2012 Bulgariana Thracian white blend. The third course is manastirska piletin, almond crusted chicken with walnut, green apple, chive and wasabi mayonnaise, paired with a 2011 Bulgariana Cabernet Sauvignon and Syrah. The fourth course is grilovane kobasice, a house-made sausage, paired with a 2008 Bulgariana Imperial red blend. Dessert is reforma cake with walnuts, Dolcela chocolate icing and passion fruit espuma, served with baked apple ice cream.

Graffiato goes to the Jersey Shore

From June 8-12, Mike Isabella is drawing on the Jersey Shore vacations of his youth to celebrate summer at Graffiato, 707 6th St. NW, with a special menu.

The Jersey Shore pizza with fried calamari, tomato, provolone and cherry pepper aioli is among the special Jersey Shore dishes being served at Graffiato this week. (Photo: Chris Shott)

Boardwalk treats serve as the inspiration for dishes like disco fries with Sunday gravy, pancetta jam, stracciatella and foie gras for $12; fried chicken and waffle baskets with a whiskey glaze and mac and cheese fritter for $14; scallops casino with Calabrian chilis, gremolatta and capicola for $15; mini lobster rolls on brioche with celery salt and lemon aioli for $6; strawberry prosecco shaved ice and bags of jelly-filled zeppoles dusted with powdered sugar. Prices range from $6-$18. The menu is available http://graffiatodc.com/graffiato-goes-jersey-shore/ online.

The dining room will be decorated with seaside flourishes and there will be vacation cocktails including watermelon margaritas and strawberry daiquiris, along with mini domestic beer bottles served by the bucket.

Ankara launches brunch on June 13

The new Ankara restaurant, 1320 19th St. NW, will launch its new weekend brunch on June 13. Brunch will be served from 11 a.m.-3:30 p.m. Saturday and Sunday.

Ankara Turkish restaurant will begin serving weekend brunch June 13. (Photo: Mark Heckathorn/DC on Heels)

Brunch will be a celebration of the famous kahvalti Turkish breakfast, traditionally one of the most important elements of Turkish cuisine. Brunch is priced at $37 per person and includes tea and a choice of Mimosa, Bloody Mary or cranberry juice cocktail with house vodka or gin.

Diners will start with van kahvaltisi, a broad selection of small plates of savory and sweet items including bal (honey), peynir (cheeses), zeytin (olives), recel (fresh fruit jams), tomatoes, peppers and more to be shared at the table. They can also select items from a range of egg, salad and pide (Turkish flat bread) dishes as well as dessert.

Weidmaier retools Brasserie Beck Kentlands

Chef Robert Wiedmaier’s RW Restaurant Group is renaming Brasserie Beck at 311 Kentlands Blvd., Gaithersburg, Boulevard Tavern and changing its concept. The restaurant opened just over a year ago as a sister to the D.C. location.

Brasserie Beck in Kentlands will become Boulevard Tavern. (Photo: Andrew Metcalf)

The restaurant is ditching it fine dining Belgian cuisine for an American casual dining menu. The restaurant will lower its average price point from about $45 per person to $30-$35 per person for an entrée and drink. The number of Belgian beers will be cut back to make room for more American craft beers.

New dishes from newly appointed chef Matt Newland, formerly of Wildwood Kitchen, include The Tavern Burger, an 8-ounce, three-beef blend grilled on an open flame; a Maryland crabcake sandwich on a toasted brioche bun with a side of cider vinegar coleslaw; crab-stuffed baked oysters crusted with toasted panko and cheddar cheese; grilled calamari with chorizo and citrus yogurt; and buffalo, habanero BBQ or dry-rubbed wings with blue cheese dressing.. Wiedmaier’s signature mussels will remain on the menu.

The restaurant is open during its transformation, which is expected to be complete in about a month.

The group, which owns nine restaurants in the DMV, also purchased River Falls Tavern, 10128 River Road, Potomac, Md., from John Grolig and will expand its menu with dishes normally found at taverns and lighter, healthier choices similar to the one at Boulevard Tavern.

Langermann new corporate chef at Capital Restaurant Concepts

Neal Langermann
(Photo: Capital Restaurant Concepts)

Neal Langermann is returning to Capital Restaurant Concepts as its new corporate chef. In his new role, he will once again serve as executive chef Georgia Brown’s, 950 15th St. NW, a position he held for eight years, as well as serving as the corporate executive chef of CRC, overseeing the menus at J.Paul’s, Old Glory Bar-B-Que, Paolo’s Ristorante, Neyla in Reston, Va., and Ovations, the on-site restaurant at Wolf Trap National Park for the Preforming Arts.

A native of the San Francisco Bay Area, Langermann graduated from the University of Oregon in March 1985 with a double major in Marketing and Economic Theory and Application. His culinary career began with a three-year, European-style chef apprenticeship with chef Paul O. Grutter. In 1990, Langermann moved to Washington, D.C. as a sous chef at the Mayflower Renaissance Hotel, followed by the Jefferson Hotel, before becoming a member of the opening culinary team at Red Sage. In 1994, he accepted the position of executive chef of Perry’s in Adams Morgan, before joining Capital Restaurant Concepts in 1995. He worked a short time at Paolo’s in Georgetown, before being appointed executive chef of Georgia Brown’s, where he remained for the eight years. In 2005, Langermann become executive chef of Clyde’s Chevy Chase. One year later, he became the corporate chef for the Gramercy Group, which ran a chain of restaurants called Café Deluxe. During his year with Gramercy Group, he focused on creating systems and practices designed to better execute their menus. In 2009, he opened his own restaurant, Langermann’s in Baltimore, which he still owns.

Ankara, 1320 19th St. NW, officially opens in the former Levante space south of Dupont Circle today for lunch, dinner and happy hour. The Turkish restaurant will begin serving Sunday brunch in June.

Ankara Turkish Restaurant opens today across from the Dupont South Metro station. (Photo: Mark Heckathorn/DC on Heels)

Owned by first-time restauranteurs, brothers Utkiu and Ovgu Aslanturk and Utku’s wife Erin Gorman. The brothers both worked in restaurants after arriving from Turkey in the 1990s, but have spent most of the last two decades working at the family’s construction business. Other family members are also involved here and in the Turkish capital of Ankura, where they source items not available in the DMV.

Adam Mayhew, a designer with Dila Development and Construction — the Aslanturks’ construction company – designed the interior of the 120-seat restaurant with white walls, cement floors, marble counters, dark wood chairs and tables including three large group tables with orange and gray accents. Iron-finished chandeliers and slender, antique inspired wall scone lights topped with linen shades bring warmth to the Old World aesthetic. An outdoor patio seats another 115.

Ankara’s dining areas and bar include white walls and dark woods with gray and orange accents.
(Photos: Mark Heckathorn/DC on Heels)

Executive chef Jorge Chicas, a former sous chef at Jose Andres’ Zaytinya here in D.C. and Bazaar in Los Angeles, has designed a menu that includes classic kebobs, but also features contemporary dishes like hot and cold mezze, as well as entrees.

Turkish cuisine is a blend of Persian, Mediterranean, Far East and Anatolian influences. Among the dishes on Ankara’s dinner menu are sigara boregi, feta cheese and herbs in phyllo; hummus; mucver, zucchini herb cakes with garlic yogurt sauce; and chicken, beef, lamb and Adana (beef and lamb) kabobs. Levante’s wood-burning oven was kept and will be used to bake bread and pide, eye-shaped Turkish style flatbread that looks like Georgian khachapuri and comes with different toppings including feta and kasar cheeses, minced meat, onion and parsley; and roasted eggplant, kasar cheese and herbs.

Dinner entrees include seared branzino with caperberries, olives, pearl onions, tomatoes and lemon vinaigrette; braised lamb shank with gremolata, roasted eggplant puree a natural jus; ali nazik, a traditional dish from the Gaziantep region that features smoked eggplant and sautéed lamb cubes; and the signature Ankara Tava, a Turkish rice pilav served with a beef, tomato, pepper and onion sautée. Dinner prices range from $6-$20 for soups, starters, salads and pide. Dinner entrée prices range from $16-$29. Desserts, including baklava, range from $7-$9.

Dinner choices include the patlicanli pide with roasted eggplant, kasar cheese and herb (clockwise from top left); chicken kebob; yaprak dolimasi, grape leaves stuffed with rice, currants, pine nuts and herbs; and baklava. (Photos: Mark Heckathorn/DC on Heels)

The lunch menu includes a selection of sandwiches including a lamb burger with feta, cumin and baby arugula on a brioche bun; and kofte served on pide with sumac onions, grilled tomatoes and peppers; as well as doner kebab and others. Lunch starters are priced from $6-$16, salads from $7-$8, pides from $10-$12 and grilled kebabs and sandwiches from $10.50-$13.

Happy hour is available on the outside patio during patio season. It features rotating drink and food specials.

Beginning next month, the $35 prix fixe Sunday brunch will be the famous Turkish breakfast, van kahvaltisi – a selection of small plates of savory and sweet items including bal (honey), peynir (cheeses), zeytin (olives), recel (fresh fruit jams), tomatoes, peppers and more. Diners will also select three additional items from a range of egg, salad and pide dishes. Brunch will end with a sweet treat.

Ankara is open from 11 a.m.-10 p.m. Sunday, 11:30 a.m.-4 p.m. for lunch and 5-10:30 p.m. for dinner Monday through Thursday, and 11 a.m.-11 p.m. Friday and Saturday.

Ankara, a new Turkish and Mediterranean restaurant, will open May 14 with limited lunch and dinner service at 1320 19th St. NW. It will officially open with full service on May 20 in the space formerly occupied by Levante, which closed abruptly in January.

Ankara Turkish restaurant will replace Levante in Dupont. (Photo: Popville)

The restaurant, owned by the Aslanturk family, will celebrate the rich diversity of Turkish food and culture through a blend of classic and contemporary menu items.

Chef Jorge Chicas, who has held top positions in Jose Andres’ kitchens in Los Angeles and Washington including Zaytinya, designed the menu, which includes soups, cold and hot meze dishes, salads, pide (flat breads), grilled kebabs and desserts. Dinner entrees include seared branzino with caperberries, olives, pearl onions, tomatoes and lemon vinaigrette; braised lamb Shank with gremolata, roasted eggplant puree with a natural jus; ali nazik, a traditional dish from the Gaziantep region that features smoked eggplant and sautéed lamb cubes; and the signature Ankara Tava, a rice pilaf served with a beef, tomato, pepper and onion sautée. Dinner prices range from $6-$16 for soups, starters, salads and pide; from $16-$29 for entrees; and from $7-$9 for desserts.

The lunch menu will feature a selection of sandwiches including a lamb burger with feta, cumin and baby arugula on a brioche bun; and kofte served on pide with sumac onions, grilled tomatoes and peppers in addition to doner kebab and others. Lunch starters are priced from $6-$16, salads from $7-$8, pides from $10-$12, grilled kebabs and sandwiches from $10.50-$13.

Sunday brunch, priced at $35 per person, will be a celebration of the famous Turkish breakfast, van kahvaltisi, a selection of small plates of savory and sweet items including bal (honey), peynir (cheeses), zeytin (olives), recel (fresh fruit jams), tomatoes, peppers and more. Diners will also select three additional items from a range of egg, salad and pide dishes. Brunch will end with a sweet treat compliments of the restaurant.

Lunch will be served from 11 a.m.-4 p.m. Monday through Saturday, dinner from 5 p.m.-midnight, Sunday brunch from 11 a.m.-3 p.m. and happy hour from 5-7 p.m. Monday through Friday.

Daikaya observes World Children’s Day

On Sunday, May 3, Daikaya located at 705 6th St. NW will celebrate World Children’s Day by serving complimentary soft serve for children under the age of 12 to coincide with Japan’s national holiday, which falls on May 5.

A family walks beside colourful carp streamers flying above a riverside park in Sagamihara, Kanagawa prefecture, Japan, in celebration of Children’s Day. (Photo: AFP)

Children’s Day is recognized in many places around the world to honor children. In Japan, Children’s Day is celebrated on May 5, a national holiday since 1948 to celebrate the happiness of all children and to express gratitude toward mothers. There is a tradition from the Eights century to celebrate children’s day March 3 for girls and May 5 for boys. On March 3, also known as the Doll Festival, Japanese people decorate their households with traditional Heian Period doll sets and plum blossomd, and drink Amazake. On May 5 they fly carp streamers outside, display Samurai dolls and eat chimaki.

The special one-day offer is for children dining with their families at Daikaya in both the ramen shop and upstairs izakaya. Kids will be treated to a free cup serving of soft serve topped with house-made strawberry sauce and lil mochi.

Central celebrates Cinco de Mayo

Central by Michel Richard, 1001 Pennsylvania Ave. NW, will celebrate Cinco de Mayo with special dinner selections from 5-10 p.m. on Tuesday.

Central Michel Richard will celebrate Cinco de Mayo with a special menu. (Photo: Cocobella Ballerina)

Available as a tasting menu or a la carte, the special dishes include shrimp and guacamole ($14), fish tacos ($14), pollo mole ($28) and for dessert, tres leche ($9). The entire menu may be ordered as a prix fixe meal for $55 and will be served in addition to Central’s regular dinner menu.

There will also be special cocktails including a jalepeno and watermelon margarita, spring white sangria and traditional tequila and mescal cocktails.

B Too to celebrate second anniversary with prix-fixe dinner

B Too, 1324 14th St. NW, will celebrate its second anniversary by teaming up with Jean-Marc Brocard for a prix-fixe dinner at 7 p.m. on May 7.

B Too celebrates its second anniversary with a prix-fixe wine dinner. (Photo: Borderstan)

The meal begins with bites of salmon crudo with kelp and dashi; foie gras pearls with orange and red beet; and oysters with jalapeno and cilantro paired with Canapes “Saint-Bris” Sauvignon Blanc 2013. Dinner includes shrimp with a parfait of lemongrass, lime, sour cream and pickled shallot paired with Chablis Domaine St. Clair 2012; rabbit saddle with roasted scallop and smoked mousseline paired with Chablis Vieilles Vignes 2012; branzion with mushroom-parmesan cannelloni and celery sauce paired with Chablis 1er Cru Cote de Lechet 2012; and braised veal with ramps, crimini mushroom, fregola and ricotta paird with Chablis Grand Cru Bougros 2010. The meal ends with a cheese plate featuring five styles of cheese and garnitures and mignardises served with Chablis 1er Cru Vau de Vey 2012.

The meal is $85 per person.

City Tap House hosts Deschutes Flight Night

City Tap House, 901 9th St. NW, will host a Deschutes Flight Night from 5-10 p.m. on Friday, May 8. Guests will be able to enjoy flights of craft beer and hand crafted ales by Deschutes Brewery from Portland, Ore.

City Tap House will hosta Deschutes Flight Night on Friday. (Photo: Mark Heckathorn/DC on Heels)

Flights are $15 and pairings are $25. The flight includes Mirror Pond Pale Ale, Black Butte Porter, Fresh Squeezed IPA and Twilight Summer Ale. Pairing offerings include roasted pork shoulder corncake with mole sauce and crispy shallots paired with Mirror Pond Pale Ale; Benton’s ham and cambozola slider on brioche with mornay sauce and fig and jalapeno jam paired with Black Butte Porter; a Texas crabcake on a fried green tomato with citrus remoulade paired with Fresh Squeezed IPA; and shrimp ceviche with avocado and plantain tostones paired with Twilight Summer Ale.

Noelia hires new chef, changes cuisine

Noelia Italian Kitchen, 1319 F St. NW, will transition to Noelia, a contemporary American restaurant with a brand new menu with T.J. Fisher as executive chef.

Noelia Italian Kitchen, which opened last June, will dump its Italian menu and become an American restaurant.
(Photo: Mark Heckathorn/DC on Heels)

A native of Maryland’s Eastern Shore, Fisher began cooking professionally at 14, which eventually led him to Le Cordon Bleu in Pittsburgh. After graduation, he worked at The Ritz-Carlton Tysons Corner then proceeded to open four restaurants including The Ritz-Carlton Half Moon Bay and The Gaylord National, as well as a gastropub in Dallas. He then returned to Tysons Corner where he worked with RSVP catering company before serving as executive chef at Osprey’s Landing and most recently Dominion Valley Country Club.

Fisher’s new menu will reflect contemporary American cuisine priced from $9-24 at lunch and $6-$30 at dinner. Offerings will include a variety of small plates, salads, entrees, sides and desserts.

Small plates include roasted bone marrow with sweet garlic, peppery radish and fried shallot; a vegetarian “charcuterie” board featuring assorted pickled and grilled vegetables and herbed ricotta, and duck confit sliders on buttermilk biscuits with crisp Granny Smith apple-daikon slaw, pistachio and farmers market jam. Entrees include malt braised short rib with beet infused potatoes with truffle and thyme, rainbow carrots and malted cola lacquer; grilled hamachi with fingerling potatoes, charred spring onion and lemon oil; farro risotto with fennel, charred corn, dinosaur kale, dried cranberry and parmesan; and chicken in waffles made with crispy buttermilk brined chicken with Belgium waffles and picante Vermont maple butter. Homemade desserts include fresh doughnuts with European cookie glaze; corn and blackberry cheese cake with cinnamon graham crust and a variety of ice creams and sorbets.