Dessert Menu
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Raspberry and Cream Napoleon 18
caramelized puff pastry, fresh raspberries, pastry cream, chantilly
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Blueberry White Chocolate Scones 18
lemon curd, mixed berry jam (gf )
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Pineapple Upside Down Cake 18
coconut sorbet, macadamia nuts (gf/n*)
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Key Lime Mousse 18
coconut cream, oat crumble, blackberries (gf/vg)
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Chocolate Peanut Butter Mousse 21
chocolate mousse, peanut butter praline crunch (gf/n)
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Medovik Honey Cake 21
burnt honey crème fraîche mousse, honey cake layers, brown butter ice cream
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Mud Pie Cheesecake 21
brownie, mocha cheesecake, chocolate cookie crumble (gf )
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Strawberry Shortcake Baked Alaska 21
roasted strawberry ice cream, shortcake blondie, 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.
