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Brown Butter Pear Tart
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Organic Rice Pudding
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Lemongrass & ginger ice cream...toasted hazelnuts
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Mango mousse & cara cara orange sauce
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Sorbet Medley
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Lemon Spring Berry Pound Cake
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In an almond cookie cup with fresh fruit
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Fresh berry coulis and créme fraiche strawberry ice cream
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Chocolate Soup
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Chocolate Banana Charlotte
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Softly baked soufflé served with vanilla bean ice cream & warm
chocolate sauce
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Bananas Foster & crème Chantilly
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Berry Créme Brulee "En Cage"
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Five cheeses 16.00
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Cow
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Saint Marcellin - Intensely creamy, nutty and complex in flavor
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Goat
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Pattacabra - Made in Zaragosa, Spain...quite pungent yet smooth
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Veined
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St. Agur
- Balance of rich blue taste and a smooth, creamy texture
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Valdeon
- Produced with cow's and goat's milk. An excellent balance of sweetness and tang, with a nice earthiness at the finish
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Sheep
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Ossau-Iraty
- Unpasturized...full of delicious, nutty, robust taste
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As a courtesy to other patrons, except in emergencies, please just
say no to cell phone use inside the restaurant. Thank you!
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Spring 2008
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