Desserts

Ginger Peach Upside Down Cake
with strawberry gelato - 9

Mint Chocolate Crème Brûlée
pecan short bread - 9

Chilled Blueberry Champagne Fruit Soup
with lemon verbena ice cream - 9

Coconut Key Lime Tres Leches Cake
apricot-berry compote - 9

Milk Chocolate Hazelnut Praline Tart
roasted banana ice cream - 9

Artisanal Cheese Plate - 12
Tome des Recollets- cow/goat, herb-crusted, savory
Everona Marble- sheep, tangy, floral
Stichelton- cow, nutty, blue

House-Made Ice Cream or Sorbet
with Tabard cookies - 8.5

Ice Cream:
roasted banana, vanilla,
lemon verbena, Godiva liqueur

Sorbet:
pineapple-passion fruit, ginger Tuscan melon

Gelato:
strawberry

Pastry Chef: Huw Griffiths

A gratuity of 18% of food and beverage is suggested to checks for groups of five or more.
The gratuity is NOT added to the check, ONLY suggested. A maximum of 2 credit cards per table will be accepted. One check per table.