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