DessertPastry Chef: Kevin Jorgensen

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to finish

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seasonal crème brûlée

fresh berries, house-made cookies

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classic “profiteroles”

chocolate or vanilla gelato, chocolate sauce

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valhrona dark chocolate "pot de creme"

raspberry chantilly, pistachio biscotti

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strawberry composition

macerated strawberries, tuille bowl

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fresh berries & cream

kirshwasser, crème chantilly

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chocolate truffles

meringue, coulis

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mignardise plate for two

an assortment of “petit fours” to share

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gelato, ice cream, & sorbet

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gelato

vanilla, chocolate, baileys, caramel balsamic

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ice cream

chino's strawberry

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sorbet

lemon

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cheeses

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tête de moine: “monk’s head”

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

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cheese plate

honeycomb, fig & almond cake, seasonal compote: french brebicet: semi-soft sheep cheese spanish drunken goat: semi-firm goat cheese english shropshire: soft cow cheese

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