DESSERTS

Please Note A 4% Surcharge Will Be Added To All Checks;

For Questions, Inquire With A Manager

Traditional Pastry

Honeycrisp Apple Tarte

Frangipane, Raspberry Fluid Gel, Salted Caramel Ice Cream

Chino’s Sweet Corn Trio (GF*)

Madeleines, White Corn Panna Cotta, “Kettle Corn”

Whiskey Caramel Bread Pudding

Crème Fraiche Ice Cream, Medjool Dates, Candied Walnuts

Blackberry Tapioca, Chocolate Sorbet (GF/V*)

Coconut, Chocolate “Paper”

Whipped Amaretto “Cheesecake” (GF)

Fair Hills Nectarine, Almond Crumble & Brittle

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