DESSERT MENU
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Caramel Milk Chocolate Whip 17.5
vanilla infused strawberries, brownie bites, balsamic strawberry caramel (gf)
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Rhubarb Cheesecake 17.5
new york style cheesecake, feuille de brick, strawberry-rhubarb sorbet, ginger graham crumbs (gf*)
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Marjolaine 17.5
almond and hazelnut dacquoise, praline mousse, chocolate ganache (gf/n)
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Passion Fruit Tres Leches 17.5
coconut, sweetened and condensed milk soak, passion fruit whip, tropical fruit (gf)
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Coconut Panna Cotta 17.5
cassis & champagne kir royale sorbet (vg/gf)
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Carrot Cake 20.5
cream cheese icing, candied walnuts, rum raisin ice cream (gf/n*)
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Chocolate Fondant Tarte 20.5
chocolate short dough, caramel, earl grey ice cream (gf )
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Dubai Chocolate Baked Alaska 20.5
brownie, puffed quinoa, pistachio ice cream, toasted swiss meringue (gf/n)
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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.
