Dessert and Cheese

“Coffee & Doughnuts”
Salted Caramel, Brioche Doughnut, Single Origin Chocolate Bavarian, Almond | 13
Suggested pairing: Lustau East India (Oloroso Dulce)

Classic Crème Brûlée | 9
Suggested pairing: Sauternes, Rôumieu-Lacoste, France, 2010

Rice Pudding Panna Cotta
Strawberries, White Chocolate, Hoja Santa | 12
Suggested pairing: Patricius “Katinka” Late Harvest Tokaji, Hungary, 2013

Chocolate Pistachio Tart
Pistachios, Lime, Mint | 13
Suggested pairing: La Casa Blanca Banyuls, 2014, France

Black Tea Genoise
Chamomile Sherbet, Whipped Honey, Meyer Lemon | 11
Suggested pairing: Taylor Fladgate 20 Year Tawny Port

Ice Creams and Sorbet
Composed Daily, Pizzelle | 9
Suggested pairing: Moulin touchais, Coteaux de Layon, Loire, France, 1996

Seasonal Fresh Fruit
Homemade Frozen Yogurt | 11
Suggested pairing: La Spinetta ‘Bricco Quaglia’ Moscato d’Asti, Piedmont, Italy, 2014 


with the Sommeliers Selection

Mousse of Le Chevrot | 18
Sevres-Belle Le Chevrot, Poitou-Charantes, France
Sunchoke, Potato, Dill, Pumpernickel

paired with

Champalou Vouvray ‘Fondraux’, Loire, France, 2011
(without wine $12)

Tartine of Comté Saint Antoine | 17
Unpasteurized Cow, aged 12-18 months, France
Warm Duck Confit, Parsnip, Dijon, Savoy Cabbage

paired with

Terres Dorées Moulin-à-Vent,
Burgundy, France, 2014
(without wine $12)

Taleggio | 17
Washed-Rind Cow’s Milk, Lombardy, Italy
House Made Apple Butter, Rosemary, Honey-Oat Roll

paired with

Cocchi Vermouth di Torino
(without wine $10)

Pastry Chef Tom Dalzell