Dessert

Classic Crème Brûlée
10.00
(Suggested pairing: Henriques & Henriques 10 year Bual Madeira, Portugal)

Honey Roasted Peaches
Almond Cream, Candied Thyme, Salted Shortbread
12
(Suggested Pairing: Muscat Beaumes de Venise, Coyeaux, France, 2007)

Trio of Sorbet
Pizzelle
10
(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
(Suggested pairing: Banyuls, Domaine de Valcros, N.V., France)

Frozen Yogurt Mousse
Warm Blueberries, Petit Beurre Cookie, Blueberry Sorbet
12
(Suggested Pairing: Auslese Cuvee Alois Kracher, Burgenland Austria, 2007)

Chocolate Peanut Butter S’more
House-made Vanilla Marshmallow, Graham Cracker Crumble, Caramel Sauce, Chipotle Dust
12.50
(Suggested pairing: Patron XO Café Liqueur)

Seasonal Fresh Fruit
Raspberry Lemon-Thyme Sorbet
11.50
(Suggested pairing: Prosecco, Bella Costa, 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

Pot de Creme

Watermelon Carpaccio

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Jacqueline Mazza
Pastry Chef