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