Dessert Menu
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Butterscotch Budino 18
white chocolate whip, rye gingersnap cookie (gf*)
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Dragon Fruit & Coconut Tapioca 18
date, cashew and dark chocolate bark (gf/vg/n*)
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Maple Pumpkin Pot de Crème 21
mascarpone, pepita brittle (gf)
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Lemon Meringue 21
florentine shortbread, lemon curd, toasted swiss meringue (gf/n)
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frog hollow farm Pear Tarte Tatin 21
earl grey & ginger ice cream
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Honey Brie Cheesecake 18
graham crumbles, figs, balsamic roasted candy snap grapes (gf)
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Dark Chocolate Ganache 21
chocolate sablé, miso cassis caramel, salted caramel ganache, fleur de sel (gf)
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Baked Alaska 21
apple pie, cinnamon ice cream, toasted swiss meringue (gf/n*)
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House-made Ice Cream (gf) & Sorbet
Ask your server (gf/vg*)
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Artisanal Cheese Plate 29.5
chef's selection
EXECUTIVE PASTRY CHEF AMY SIMPSON
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 covered 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.
