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Pastry Chef: Kevin Jorgensen
to finish
seasonal crème brûlée
fresh berries, house-made cookies classic “profiteroles”
chocolate or vanilla gelato, chocolate sauceapple strudel
caramel sauce, vanilla gelatostone fruit clafoutis
honey punch & emerald pluots, vanilla gelatopassion fruit chocolate rose
white and milk chocolate leaves fresh berries & cream
kirshwasser, crème chantillychocolate truffles
meringue, coulis mignardise plate for two
an assortment of “petit fours” to sharegelato, ice cream, & sorbet
gelato
vanilla, chocolate,
spumoni, cinnamonsorbet
champagnecheeses
tête de moine: “monk’s head”
honey crisp apples, dried dates
semi-hard cow’s milk cheese from
switzerland known for its rich flavorcheese plate
honeycomb, fig & almond cake, seasonal compote:
tomme pur chevre: semi-soft goat cheese
claddagh bó: semi-firm cow cheese
shropshire: soft cow cheesebottom of page