DESSERT MENU
Dessert
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Crème Brûlèe
13tahitian vanilla
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Affogato
13vanilla gelato, espresso
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Chocolate Crispy Cake
13crunchy feuillantine, cocoa genoise, chocolate mousse, hazelnuts
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Tarte Tatin
13baked apples, caramel, butter sablee
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Gateau d'Opera
13almond sponge cake soaked in coffee, cocoa filling, chocolate glaze
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Tiramisu
13sponge cake soaked in espresso, mascarpone cheese, cocoa
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Lemon Tartlette
13creamy lemon curd, sweet almond biscuit
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Raspberry Cream Cheese Tartlette
13cream cheese mousse, raspberry gelee, sweet almond tart
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Profiteroles
13cream puff, vanilla ice cream, warm chocolate sauce
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Petit Pots
12dark chocolate flower pot, dark chocolate ganache, passion fruit curd, chocolate sablé
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Biscotti
13housemade, 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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Emmenthaler
yellow, medium-hard, aromatic, sweet, intricate
Coffee
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Cappucino
6regular or decaf
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Coffee
4.5regular or decaf
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Espresso
4.5single
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Double Espresso
6.5
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