DESSERT MENU

*WINE PAIRINGS AVAILABLE
  • Caramel Milk Chocolate Whip 17.5

    vanilla infused strawberries, brownie bites, balsamic strawberry caramel (gf)

  • Rhubarb Cheesecake 17.5

    new york style cheesecake, feuille de brick, strawberry-rhubarb sorbet, ginger graham crumbs (gf*)

  • Marjolaine 17.5

    almond and hazelnut dacquoise, praline mousse, chocolate ganache (gf/n)

  • Passion Fruit Tres Leches 17.5

    coconut, sweetened and condensed milk soak, passion fruit whip, tropical fruit (gf)

  • Coconut Panna Cotta 17.5

    cassis & champagne kir royale sorbet (vg/gf)

  • Carrot Cake 20.5

    cream cheese icing, candied walnuts, rum raisin ice cream (gf/n*)

  • Chocolate Fondant Tarte 20.5

    chocolate short dough, caramel, earl grey ice cream (gf )

  • Dubai Chocolate Baked Alaska 20.5

    brownie, puffed quinoa, pistachio ice cream, toasted swiss meringue (gf/n)

  • House-made Ice Cream (gf ) & Sorbet (gf/vg*)

    ask your server

  • 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.