DESSERTS
Traditional Pastry
Honeycrisp Apple Tarte
Frangipane, Raspberry Fluid Gel, Salted Caramel Ice Cream
Red Velvet Baked Alaska
Red Velvet & Cream Cheese Ice Creams, Swiss Meringue, Dark Chocolate Sacher
Whiskey Caramel Bread Pudding
Crème Fraiche Ice Cream, Medjool Dates, Candied Walnuts
Blackberry Tapioca, White Peach Sorbet (GF/V*)
Coconut, Almond Brittle
Mocha Profiteroles
Chocolate Sorbet, Caramelized Cocoa Nibs, Espresso Soil
Toasted Chocolate Mousse
Graham Crumble, Marshmallow Tuile
House Made Ice Cream (GF*) & Sorbet (V/GF)
Fresh Berries, Shortbread Cookie
Artisanal Cheese Plate
Tres Leches La Gruta, Chimay Vieux, Bermuda Triangle, Fourme D’ambert
John Brockway, Executive Pastry Chef
* Menus are subject to change
Please Note A 4% Surcharge Will Be Added To All Checks;
For Questions, Inquire With A Manager