Dinner
*Suggested Wine Pairings

Honeycrisp Apple Tapioca Parfait (V/GF)
Cinnamon, Caramel, Churro Crisp
Chateau Grand Jauga, Sauternes, France, 2011

“Black Forest” Tart
Chocolate, Cherry, Sweet Cream, Goat Cheese Gelato
Graham’s, Tawny, Port, 10 Yr. Old

Strawberry Basil Profiterole
Warm Strawberry Coulis, Thai Basil Ice Cream, Dehydrated Strawberries
Muscat Beaumes De Venise, France, 2015

London Fog Crème Brûlée (GF*)
Earl Grey, Lavender, Blackberry, Fig
Chateau Tertre De Bosquet, Sauternes, 2016

House Made Ice Cream (GF*) & Sorbet (V/GF)
Fresh Berries, Shortbread Cookie

Artisanal Cheese Plate
Chef’s Selection
Yalumba, “Museum Muscat”, Australia, N.V.

JOHN BROCKWAY
Executive Pastry Chef

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