Dessert

Classic Crème Brûlée
10.00
(Suggested pairing: Sandeman ‘Armada’, Oloroso Sherry, Spain)

Warm Pistachio Cake
Port Wine Galato, Poached Sour Cherries
12.00
(Suggested pairing: Blandy’s 15 year Malmsey Madeira, Portugal)

 
Trio of Sorbet
Pizzelle
10.00
(Suggested pairing: ‘Poire Champagne’: Sparkling wine with a splash of Belle de Brillet pear cognac)

                             Molten Valrhona Chocolate Cake                                      
Frozen Vanilla Soufflé, Dried Cherry-Red Wine Reduction
13.00
(Suggested pairing: Banyuls, Domaine de Valcros, N.V., France)

Lemongrass Semifreddo
Coconut Chiffon Cake, Mango Anglaise, Coconut Foam, Sesame Tuile
12.00
(Suggested pairing: Auslese Curvee, Kracher, Burgenland, Austria, 2006)

Chocolate Praline Napoleon
Chocolate Ganache, Praline Puffed Rice, Burnt-Caramel Ice Cream
12.50
(Suggested pairing: Fonseca 10 Year Tawny Port, Portugal)

Seasonal Fresh Fruit
Raspberry Lemon-Thyme Sorbet
11.50
(Suggested pairing: Prosecco, Sciarpa, Veneto, Italy, NV)

Assorted Cheeses
Fruit, Hazelnut Rye Bread
16.50
(See cheese card for detailed pairings)

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$25 Lunch Prix Fixe Menu Dessert Selections
Cranberry Crisp 
             Ginger Rice Pudding                

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Jacqueline Mazza
Pastry Chef