Lunch $11 / Dinner $13
*Suggested Wine Pairings

Lemon Napoleon
Lemon Bavarian, Puff Pastry, Crème Patissiere, Raspberry Sorbet
Muscat Beaumes De Venise, France, 2015

Chocolate Profiteroles
Choux Puffs, Cocoa Ice Cream, Chocolate Sauce, Warm Crème Anglaise, Espresso Soil
Graham’s, Tawny, Port, 10 Yr. Old

Buttermilk Panna Cotta
Pistachio Crumble, Tangerine, Summer Berries, Crystallized Lime Zest
Michel Jacquot, Brut, N.V., Champagne

Tahitian Vanilla Crème Brûlée (GF*)
Shortbread Cookie, Fresh Berries
Chateau Tertre De Bosquet, Sauternes, 2017

Berry Cream Cheese Bread Pudding
Blueberries, Brioche, Strawberry Ribbon Ice Cream, White Chocolate Sauce, Candied Walnuts
Pedro Ximenez, Alvear, “Solera 1927”

Spring Parfait (V/GF)
Pink Guava Sorbet, Salted Almond Brittle, Macerated Berries
Chateau Grand Jauga, Sauternes, France, 2011

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

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

JOHN BROCKWAY
Executive Pastry Chef

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