Dessert Menu

Dessert

• Crème Brûlèe

  13

  tahitian vanilla

• Affogato

  13

  vanilla gelato, espresso

• Chocolate Crispy Cake

  13

  crunchy feuillantine, cocoa genoise, chocolate mousse, hazelnuts

• Tarte Tatin

  13

  baked apples, caramel, butter sablee

• Gateau d'Opera

  13

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

• Tiramisu

  13

  sponge cake soaked in espresso, mascarpone cheese, cocoa

• Lemon Tartlette

  13

  creamy lemon curd, sweet almond biscuit

• Raspberry Cream Cheese Tartlette

  13

  cream cheese mousse, raspberry gelee, sweet almond tart
  

• Profiteroles

  13

  cream puff, vanilla ice cream, warm chocolate sauce

• Petit Pots

  12

  dark chocolate flower pot, dark chocolate ganache, passion fruit curd, chocolate sablé

• Biscotti

  13

  housemade, toasted a la minute

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

• Emmenthaler

  yellow, medium-hard, aromatic, sweet, intricate

Coffee

• Cappucino

  6

  regular or decaf

• Coffee

  4.5

  regular or decaf

• Espresso

  4.5

  single

• Double Espresso

  6.5

Tea

• Earl Grey

  5.5

• Darjeeling

• Black Currant

• Chamomile

• Chamomile

• Japanese Sencha

• Vanilla

• Cranberry Autumn

• English Breakfast

• French Vervene

• Ceylon

• Peppermint