CHOCOLATE
Molten Chocolate Hazelnut Cake
Caramelized Hazelnuts and Coffee Ice Cream 9
Chocolate Cappuccino Mousse
Topped with Mascarpone Cream and Almond Biscotti 8
Bacchus “Banana Split”
Flourless Chocolate Brownie, Rum Bananas and Banana Ice Cream 8
FRUIT
Citrus Millefeuille
with Citrus, Pistachios, Mint Ice Cream and Crispy Pastry 8
Apple-Cranberry Cobbler
Almond-Crisp Topping and Vanilla Ice Cream 8
Seasonal Sorbet Sampler 8
COMFORT
“Cookies and Cream”
Chocolate Chip Cookie Bars with
Vanilla Ice Cream and Caramel Sauce 8
Vanda Brown’s Sticky Toffee Pudding
Vanilla Ice cream and Toasted Pecans 8
Cheese Selection
Pleasant Ridge Reserve- cherry-orange preserves
Les Freres- acacia honey, marcona almonds
Widmer’s 4 Year Old Cheddar- balsamic fig jam
Marieke Gouda- quince preserves
Shaft’s Blue- berry compote
One Cheese 5, Three Cheeses 14, Five Cheeses 21
Executive Chef Adam Siegel
Chef de Cuisine Andrew Ruiz / Sous Chef Nicholas Wirth
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