Dessert Menu
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Cinnamon Plum Panna Cotta 18
port infused blackberries, house granola (gf/n*)
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Meyer Lemon Tiramisu 18
lemon mascarpone mousse, lemon curd, raspberry coulis (gf )
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Caramelized Milk Chocolate Budino 18
spent coffee caramel, chantilly, fleur de sel chocolate chip cookie (gf* )
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Black Forest Roulade 18
blackout cake, white chocolate crémeux, cherry compote (gf )
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Chamomile & Coconut Rice Pudding 18
golden raisins, sugared cornflakes (gf/vg)
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Medovik Honey Cake 21
burnt honey crème fraîche mousse, honey cake layers, honeycomb candy, brown butter ice cream (gf )
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Turtle Cheesecake 21
graham crumble, new york style sour cream cheesecake, pecan salted caramel ganache (gf/n)
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Mint Ice Cream Baked Alaska 21
brownie, ganache, mint ice cream, toasted swiss meringue (gf )
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House-made Ice Cream (gf ) & Sorbet (gf/vg*)
Ask your server
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Artisanal Cheese Plate 29.5
chef ’s selection
PASTRY CHEF AMY SIMPSON / pASTRY SOUS CHEF ADRIANNA HEBBERT
* Item served raw or undercooked or may contain undercooked ingredients:
v = vegetarian | vg= vegan item | vg* = vegan upon request | gf = gluten free item | gf* = gluten free upon request | n = contains nuts
Please let your server know of any dietary restrictions or allergies before ordering.
A 4% surcharge is added by the restaurant to help offer competitive wages and healthcare to our full-time employees. Thank you for supporting our efforts.
A 21% service charge will be added to groups of 7 or more.
