Pastry Chef Michelle Garbee-Poteaux

Dessert menu

with recommended wine pairings

Valrhona Manjari Chocolate Tartlet

Manjari Chocolate mousse,

Passion fruit reduction, crème Chantilly

White chocolate licorice crème caramel

Apricot compote, Marcona almonds

Hazelnut shortcake

Maple bananas, crème Chantilly,

Candied hazelnuts

Valrhona Manjari chocolate marquise,

Cranberry orange compote, crème Chantilly

Pumpkin bavaroise

Spice cake, golden raisin compote,

brandied brown sugar sabayon

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Artisanal Cheeses

Comte

Firm Cow’s milk.

Pave d’Affinois

Triple cream cow’s milk

Tomme de Savoie

Semi-firm cow’s milk cheese

Bucheron

Soft goat’s milk cheese

Saint-Marcelin

Soft-ripened Cow’s milk cheese

Mimolette

Firm Cow’s milk

Roquefort

Sheep’s milk blue cheese

Bastille

Sample menus, subject to change without notice