Lunch $13 / Dinner $15

*Suggested Wine Pairings

Orange Blossom Panna Cotta (GF)
Cranberry, Candied Orange Peel, Pistachio Dacqouise, Honeycomb Candy
Nicolas Feuillatte, Brut, N.V., Champagne – 20.5

Almond Financier (GF)
Peaches, White Chocolate Cremeux, Lavender Bark, Almond Streusel, White Chocolate Ice Cream
Chateau Rieussec, Sauternes, 2018 – 15

Tahitian Vanilla Crème Brûlée (GF*)
Shortbread Cookie, Fresh Berries
Pedro Ximenez, Alvear, “Solera 1927” – 13

Dark Chocolate Pot De Crème
Salted Chocolate Toffee, Banana, Coffee Anglaise, Brownies, Meringue
Graham’s, Tawny Port, 10 Yr. Old – 12

Vanilla Bean Cheesecake
Poached Pears, Champagne Gelée, Walnut Brittle, Rosemary, Pomegranate
Muscat Beaumes de Venise, France, 2015 – 12

Coconut Rose Cake (V)
Raspberries, Kiwi, Coconut Hibiscus Granita, Raspberry Sorbet
Chateau Grand Jauga, Sauternes, France, 2011 – 14

House Made Ice Cream (GF*) & Sorbet (V/GF)

Artisanal Cheese Plate 24
Chef’s Selection
Yalumba, “Museum Muscat”, Australia, N.V. – 12

ERIN STEIDLEY
Executive Pastry Chef

PLEASE NOTE A 4% SURCHARGE WILL BE ADDED TO ALL CHECKS;
FOR QUESTIONS, INQUIRE WITH A MANAGER