Every new month brings some new things at West Main, but usually we’re most excited about our monthly dessert menu changes. This month, we’re moving to some true comfort desserts to shelter us for the remainder of the winter, and you don’t want to miss out.
Warm sorghum doughnuts lead the dessert menu off this February. These yeasted doughnuts are made with Kentucky sorghum, lending a rich, deep sweetness. These treats are fried to order and tossed in a buttermilk-vanilla icing before being dusted with powdered white chocolate—if the sorghum won’t get you to lick the plate, this powdery garnish certainly will. For February, one can also order these crispy babes with coffee for two: pour-over coffee service featuring coffee from Smokin’ Aces.
Following the doughnuts is a Petite Bananas Foster dessert cracking with flavorful layers. Fresh bananas are bruléed with some Giffard Banane du Brésil banana liqueur—alone a gorgeous product with surprising, heavy floral notes—and nestled in a bowl with some dark caramel and house granola. The whole decadent bowl is flambéed with Old Forrester Signature bourbon and topped with a scoop of banana ice cream.
These two desserts are joined, per usual, by our take on the classic Appalachian chocolate-meringue pie. Inspired by our Chef’s grandmother’s recipe, these tarts are a tasty, and tasteful reinterpretation of a family dessert familiar to many: a house tart shell filled with chocolate custard and topped with marshmallowy meringue. The tart is the lone staple of our dessert menu, which means the other two desserts are here for a limited time. Get down here and enjoy these while they last.