MIMOSA SABAYON 11.
Champagne soaked grapefruit & oranges, angel food cake
RED VELVET CHEESECAKE 11.
red velvet cake, cheesecake, pomegranate beet gel, meringue
EGGNOG RICE PUDDING 11.
Aborio rice, gingerbread cookie, cinnamon whipped cream
WARM STICKY TOFFEE CAKE 11.
date cake, toffee sauce, vanilla ice cream
CHOCOLATE MOUSSE 11.
Valrhona Manjari 64% chocolate mousse, flourless chocolate cake,
NAPOLEON ON THE SIDE 11.
caramelized puff pastry, vanilla mousseline, soft white chocolate caramel
SEASONAL FRESH BERRIES 11.
HOUSE MADE ICE CREAMS & SORBETS 9.
EXECUTIVE PASTRY CHEF: JOSIP FRANC
A raw sheep's milk cheese made by Bellwether Farms in Sanoma, California. Made in the style of pecorino with a smoother mouth feel and a complex depth of flavor yet retains its classic sheep characteristics.
A pasteurized goat's milk cheese from Cypress Grove in Humboldt, California. The cheese is aged for six months and is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Nutty and brown buttery up front with a long caramel finish.
A bark-wrapped bloomy-rind pasteurized cow's milk cheese that balances a sweet, nutty flavor and finishes with a complex herbal and woodsy note. Made at The Cellars at Jasper Hill in Grennsboro, Vermont.
Named for the "cream of Vermont" this is a mixed-milk cheese combining pasteurized cow's milk, goat's milk, and a hint of Vermont cream. This cheese has a nutty taste with an incredibly smooth and creamy texture and bloomy rind.
An AOC granted cow's milk cheese named for its place of origin in the Auvergne region of south-central France. It has a strong and pungent taste, is less salted, with a creamier and more buttery taste and a moister texture than most blue cheeses.
SELECTION OF ARTISANAL CHEESE
THREE CHEESES 12.
FOUR CHEESES 15.
FIVE CHEESES 18.