DESSERT MENU
Dessert
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Crème Brûlèe
12tahitian vanilla
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Affogato
12vanilla gelato, espresso
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Apple Spring Roll
12cinnamon stewed granny smith apples, sugared spring roll, candied walnuts, vanilla ice cream, dark coco sauce
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Gateau d'Opera
12almond sponge cake soaked in coffee, cocoa filling, chocolate glaze
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Fondant au Chocolat
12molten chocolate cake with a rich liquid center
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Profiteroles
12cream puff, vanilla ice cream, warm chocolate sauce
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Biegnet Foure Chocolat Noisettes
12chocolate, hazelnut, powdered sugar
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Cheesecake aux Fruite Rouges
12blackbery, raspberry, black currant, red currant
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Biscotti
12housemade, chocolate hazelnut, toasted a la minute
Fromage
cheese presented by Dobbs & Bishop
2, 3 and 4 cheese samplings
13 / 17 / 21
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Pierre Robert
french triple creme cow's milk, slight tang at the finish
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Cabra Borracha
floral, fruity notes of the spanish goats' wine-soaked rind, sweet & clean
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Morbier
semi-soft french cow's milk, pungent & peanutty perfection
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Raciette
semi-hard & pungent from the swiss alps, known as the salty bad boy
Coffee
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Cappucino
6regular or decaf
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Coffee
4.5regular or decaf
Tea
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Earl Grey
5.5 -
Darjeeling
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Black Currant
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Chamomile
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Chamomile
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Japanese Sencha
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Vanilla
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Cranberry Autumn
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English Breakfast
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French Vervene
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Ceylon
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Peppermint