DESSERT MENU
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Chocolate Parfait 17.5
dark chocolate mousse, blood orange-coconut sorbet, fresh citrus (gf )
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Lemon Meringue Cheesecake 17.5
graham crumble, lemon curd, raspberry pâté de fruit, swiss meringue (gf )
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Marjolaine 17.5
almond and hazelnut dacquoise, praline mousse, chocolate ganache (gf/n)
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Coconut Panna Cotta 17.5
cassis & champagne kir royale sorbet (vg/gf )
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Black Forest Cake 20.5
chocolate cake, white chocolate chantilly, brandied cherries (gf )
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White Mocha Fondant 20.5
mascarpone mousse, coffee ice cream
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Cookie Dough Baked Alaska 20.5
chocolate chip cookie, 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 28.5
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 20% service charge will be added to groups of 7 or more.
