Desserts

Manjari Chocolate Jewel

chocolate mousse, basil honey,
blackberry cream gelée, sweet cream sherbet

Apple Tart Tatin

caramelized apples, pâte brisée, pomegranate sorbet

Brulée “French Toast”

brioche, orange crème anglaise, mango-strawberry brunois

Pear Walnut Galette

margaux poached pears, walnut crème patisserie,

white cornmeal crust, fourme d’ambert foam

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Artisan Cheese

Monte Enebro

goat’s milk, roquefort mold - Rafael Baez, Avila, Spain

Vella

cow’s milk, dry aged - Bear Flag, Sonoma, CA

Fourme d’Ambert

cow’s milk, mild blue cheese - Auvergne, France

Fleur Du Maquis

sheep’s milk, herb crust - Corsica, Italy

Delice D’Argental

double cream cow’s milk, bloom rind - Burgundy, France

(supplement in lieu of dessert $10)