Menus

This is our current menu as of 07/02/25.
Please note that our menu can change daily with the bounty of local farms and purveyors.

Pastry Chef: Kevin Jorgensen

to finish

seasonal crème brûlée

fresh berries, house-made cookies

classic “profiteroles”

chocolate or vanilla gelato, chocolate sauce

apple strudel

caramel sauce, vanilla gelato

passion fruit chocolate rose

white and milk chocolate leaves

fresh berries & cream

kirshwasser, crème chantilly

passion fruit chocolate rose

white & milk chocolate leaves

chocolate truffles

meringue, coulis

mignardise plate for two

an assortment of “petit fours” to share

gelato, ice cream, & sorbet

gelato

vanilla, chocolate, spumoni, cinnamon

sorbet

champagne

cheeses

tête de moine: “monk’s head”

honey crisp apples, dried dates semi-hard cow’s milk cheese from switzerland known for its rich flavor

cheese plate

honeycomb, fig & almond cake, seasonal compote: tomme pur chevre: semi-soft goat cheese claddagh bó: semi-firm cow cheese shropshire: soft cow cheese