DESSERTS
Lunch / Dinner
*Suggested Wine Pairings
Ricotta Cheesecake
Poached Apricot, Graham Crust, Poaching Reduction, Chantilly
Chateau Grand Jauga, Sauternes, France, 2011
Chocolate Pistachio Crunch Bar
Creameaux, Pistachio Mousse, Sponge Cake, Hazelnut Crunch
Ice Wine, Inniskillin, “Pearl Vidal”, Canada, 2015
Lemon Panna Cotta
Red Berries, Dulce De Leche Crouton, Thai Basil Ice Cream
Muscat Beaumes De Venise, France, 2015
A’s Baked Alaska (GF)
Apple Sorbet, Caramel Ice Cream, Almond, Meringue
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
NIKOL DYE STUPPY
Pastry Sous Chef
PLEASE NOTE A 4% SURCHARGE WILL BE ADDED TO ALL CHECKS;
FOR QUESTIONS, INQUIRE WITH A MANAGER