Desserts
Desserts
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Crème Brûlée $15
Soft and creamy vanilla Malagasy crème brûlée
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Tarte Chocolat et Caramel $16
Valrhona 62% dark chocolate ganache, caramel, fleur de sel
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Basque Cheesecake $16
Served with a choice of sauce:
sea salt caramel sauce/chocolate sauce/mixed berry coulis
Extra sauce: $3 -
La Tarte au Citron $15
Vanilla crust, lemon curd,
lemon crème légère, fresh lemon segments -
Profiteroles $16
Choux craquelin, vanilla ice cream, Valrhona dark chocolate 62% sauce,
vanilla Malagasy Chantilly -
Ice Creams and Sorbets Selection $12
Ice creams: Vanilla/Chocolate/Pistachio
Sorbets: Raspberry/Lemon/Passion fruit -
À PARTAGER (2-3PP)
Mousse au Chocolat $22Dark chocolate mousse, white chocolate feuilletine disc, cocoa nibs,
served with Valrhona dark chocolate sauce and mixed berries coulis -
SPEICAL
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Cherry Blossom Crème Brûlée $15
Soft and creamy cherry blossom crème brûlée
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EXECUTIVE PASTRY CHEF
JEAN-BAPTISTE SCORDEL AND TEAM
Digestif
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Sauternes $15
Château Dois Vedrines, ‘13
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Mas Amiel $23
Grenache Noir, Maury, 20 Ans d’Age
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Port $35
Taylor Fladgate, 30yr
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Eau de Vie $16
F. Meyer, Poire William
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Armagnac $45
Château Laubade, 1982
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Calvados $60
Christian Drouin, 1993
Coffee
$5-
Regular Coffee
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Espresso
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Caffe Latte
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Macchiato
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Cappuccino
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Iced Coffee
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HOT CHOCOLATE $7
Valrhona Hot Chocolate
Tea
DAMMANN Freres, Paris 1692$5
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Camomile
Herbal tea
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Tisane Menthe Poivree
Peppermint herbal tea
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Earl Grey
Yin zhen, flavored black tea
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Passion Framboise
Passion fruit & raspberry blend tea
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Jasmin Green Tea
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Miss Dammann
Green tea, ginger, lemon, passion fruit blend
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.