Lunch_Dessert 1.8.15

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PETITS GÂTEAUX
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YOSHI
jasmine tea mousse, apricot compote, petit beurre 8
SORBETS
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GRAND
FROMAGE
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CHARLOTTE AMER
Torus
bitter chocolate mousse, orange marmalade 7
Pyrénées Brebis
ACCRO DU CARAMEL
Pink
Grapefruit
goat, VT
sheep, France
Hudson Flower
Jonathan Apple
caramel mousse, chocolate sponge, caramel glaze 7
Pear
sheep, NYC
Tarentaise
raw cow, VT
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Tomme de
Crayeuse
TARTE DU JOUR
cow, France
FRESH FRUIT TART
Fourme
d’Ambert
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GLACES
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9
Vanilla
6½
LEMON MERINGUE TART
cow, France
served with
fruit stewed in
cognac and pain
aux noix et raisins
from our bakery
TARTES & COOKIES
6½
Chocolate
“Hair Bender”
Coffee
ÉCLAIRS
toffee cashew, butterscotch-coffee, black sesame, chocolate
5 ½ each
3 SCOOPS
FOR 9
THR E E FO R 14
F IV E FO R 22
COOKIES & CANNELÉS
baker’s choice cookie, macaron du jour, cannelés 10
MACARONS
café mocha, birthday cake, mandarin, pistachio, yuzu-lemon, lafayette
2 ½ each
Chef & Owner Andrew Carmellini
Pâtissière Jen Yee
GRAND CAFÉ