DESSERT MENU

 

MEYER LEMON BUTTERMILK TART *
strawberries, cassis coulis, meyer lemon marmalade,
candied ginger
9

BANANA CHOCOLATE SEMIFREDDO
hot buttered rum and banana compote,
pecan-walnut crust
9

PINEAPPLE FRITTERS
candied coconut, pina colada sabayon, mango
9

CREAMSICLE
vanilla bean panna cotta, blood orange sorbet, citrus tuile
9

APPLE SPICE NAPOLEON
rum raisins, Calvados caramel, candied pecans
9

CHOCOLATE MOLTEN MARSHMALLOW CAKE
bittersweet chocolate sorbet, cocoa nib wafer
9

SMALL ENDINGS
handmade confections
12

Executive Pastry Chef - Emily Luchetti
Pastry Chef - Jennifer Creager

*Featured in Emily Luchetti’s new cookbook,
A PASSION FOR DESSERTS
Autographed copies now available for $35

CHEESE MENU

SAINT-NECTAIRE
Fromagere du Livrados
(Saint-Nectaire, France)
cow’s milk, semi-soft, fruity, earthy

SAN ANDREAS
Bellweather Farms
(Valley Ford, California)
raw sheep’s milk, creamy, tangy, aromatic

FIOR DI CAPRA
Fattorie Girau
(Sardinia, Italy)
organic raw goat’s milk, firm paste, grassy

PURPLE HAZE
Cypress Grove Chevre
(Eureka, California)
fresh style goat’s milk cheese,
rubbed with lavender buds and fennel pollen

TORTA DEL CASAR
Artesanos de Pasta Blanada
(Caceres, Spain)
sheep’s milk, floral, creamy, rich

ROARING FORTIES BLUE
King Island Dairy
(King Island, Tasmania)
cow’s milk, smooth, nutty, sweet

one ounce servings
3 cheeses, 13
4 cheeses, 15
5 cheeses, 17
6 cheeses, 19