SCHARFFEN BERGER CHOCOLATE 9.
POT DE CRÈME
crème chantilly
Lagavulin Distiller’s Edition 1991
(Pedro Ximinez finish) 20.

BUTTERMILK PANNA COTTA 9.
strawberry streusel, sweet basil pesto
Dolin Blanc Vermouth De Chambery 7.25

CHOCOLATE CHERRY 9.
BAKED ALASKA
beet cake, cocoa nib paper
Quinta do Noval, LBV Port 2001 9.

WHITE PEACH-LYCHEE SOUP 9.
lemon verbena sorbet, white ale 9.
Francis Tannahill, Passito, Oregon,
gewürztraminer 2005 10.

COOKIE PLATE 6.
Dulce de leche pecan cookie, cherry hibiscus
Pâté de Fruit, olallieberry lavender cake
Smith Woodhouse 10 year Tawny 10.

BLUEBERRY TEQUILA SORBET 8.
agave katafi, lime jello
Elvio Tintero, “Sori Gramela,”
Moscato d’Asti 2008 7.5

GOAT’S MILK CHEESES
CLOCHETTE, cherry chutney
(Poitou, France) – A bell-shaped classic,
smooth & dense, mild & creamy
VALENÇAY, yuzu marmalade
(Loire Valley, France) – Ash covered, smooth & dense,
citrus undertones
TOME DU HAUT LANGUEDOC, rose petal jam
(Languedoc, France) – Raw milk, rustic, semi-hard,
rich, grassy & earthy

SHEEP’S MILK CHEESES
IDIAZABAL, membrillo
(Navarra, Spain) – Raw milk, firm, buttery,
full flavored, smoked rind
PECORINO PEPATO, roasted peppers
(Sicily, Italy) – Slightly firm, supple texture,
studded with black peppercorns

COW’S MILK CHEESES
BLEU D’AUVERGNE, candied kumquats
(Auvergne, France) – Blue cow’s milk, creamy,
strong finish, moist texture
GREVENBROECKER, Il Caratello aged balsamico
(Hamont-Achel, Belgium) – Blue cow’s milk, creamy,
grassy sweetness, earthy spice
RASCHERA, pickled cherries
(Piemonte, Italy) – Fudgy texture, raw milk,
slightly sweet & salty
PIERRE ROBERT, red grapes
(Seine-et-Marne, France) – Triple cream, bloomy rind,
sweet, buttery, smooth
ÉPOISSES, sliced apples
(Côte-d’Or, France) – Pungent, washed rind,
creamy, full flavored

MIXED MILK CHEESES
LA TUR, medjool dates
(Piemonte, Italy) – Cow, goat & sheep’s milk, creamy,
earthy, rich mouth feel
AGOUR, marinated olives
(Pyrenees, France) – Goat & sheep’s milk, semi firm,
smooth texture, mild flavor
ROSSO DI LANGA, marcona almonds
(Piemonte, Italy) – Cow & sheep’s milk, creamy,
washed rind, colored with annatto seed
Single cheese 8.
Selection of three cheeses 22.
Selection of five cheeses 36.
Tasting of all cheeses 92.

Luis Villavelazquez, Pastry Chef