Dessert Menu

Dessert

• Crème Brûlèe

  12

  tahitian vanilla

• Affogato

  12

  vanilla gelato, espresso

• Apple Spring Roll

  12

  cinnamon stewed granny smith apples, sugared spring roll, candied walnuts, vanilla ice cream, dark coco sauce

• Gateau d'Opera

  12

  almond sponge cake soaked in coffee, cocoa filling, chocolate glaze

• Fondant au Chocolat

  12

  molten chocolate cake with a rich liquid center

• Profiteroles

  12

  cream puff, vanilla ice cream, warm chocolate sauce

• Framboise

  12

  gluten free breton biscuit, almond cream, cheese mousse, raspberry jam

• Biegnet Foure Chocolat Noisettes

  12

  chocolate, hazelnut, powdered sugar

• Cheesecake aux Fruite Rouges

  12

  blackbery, raspberry, black currant, red currant

Fromage

cheese presented by Dobbs & Bishop
2, 3 and 4 cheese samplings

13 / 17 / 21

• Pierre Robert

  french triple creme cow's milk, slight tang at the finish

• Cabra Borracha

  floral, fruity notes of the spanish goats' wine-soaked rind, sweet & clean

• Morbier

  semi-soft french cow's milk, pungent & peanutty perfection

• Raciette

  sesmi-hard & pungent from the swiss alps, known as the salty bad boy

Coffee

• Cappucino

  6

  regular or decaf

• Coffee

  4.5

  regular or decaf

Tea

• Earl Grey

  5.5

• Darjeeling

• Black Currant

• Chamomile

• Chamomile

• Japanese Sencha

• Vanilla

• Cranberry Autumn

• English Breakfast

• French Vervene

• Ceylon

• Peppermint