dessert - Petit Louis Bistro

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D ESS ERT
fromages
FROMAGES Selection of cheeses from our cart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.00 per portion
CHEVROT bloomy rind goat's milk Poitou
BRIE de MEAUX bloomy rind cow’s milk Ile-de-France
MIMOLETTE firm cow’s milk Nord
ROQUEFORT semi-soft sheep’s milk blue Midi-Pyrenees
COMTÉ semi-firm cow’s milk Jura
MEUNSTER GÉROMÉ blommy rind cow's milk Vosges
FOURME D'AMBERT cow's milk blue Auvergne BETHMALE firm cow's milk Pyrenees
desserts
et ses vins liquoreux
TARTE aux CITRON Blood Orange, Toasted Merinque................................ 9.00
Pacherenc du Vic-Bilh, Château d’Aydie 2010 white; ripe apricot, nectarine, honeysuckle (3 oz) . . . . . . . . . . . . . . 10
POT de CRÈME au CARAMEL Caramel Pot de Crème, Cognac-Roasted Apples. . . . . . . . . . . . . . . . . . . . 8.00
Sauternes, Château Gravas 2010 late-harvest white; honeyed pear & candied orange (3 oz) . . . . . . . . . . . . . . 11
MOUSSE au CHOCOLAT Valrhona Chocolate Mousse, Espresso, Grand Marnier, Chantilly Cream . . . . . . 9.00
Banyuls, M. Chapoutier 2012 soft textured red, black currants, cocoa nibs & cloves (3 oz) . . . . . . . . . . . . . . . . 13
OPÉRA GÂTEAU Almond Jaconde, Espresso, Dark Chocolate Ganache . . . . . . . . . . . . . . . . . . . . . . . . . 9.00
Banyuls, M. Chapoutier 2012 soft textured red, black currants, cocoa nibs & cloves (3 oz) . . . . . . . . . . . . . . . . 13
PROFITEROLES Salted Caramel Ice Cream, Carmelized Nut Mélange,Warm Chocolate Sauce . . . . . . 8.00
Maydie, Château Aydie 2011 fortified red; dark chocolate, black raspberry, fine tannins (3 oz) . . . . . . . . . . . . . 13
CRÈME BRÛLÉE Vanilla Bean Custard, Caramelized Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00
Sauternes, Château Gravas 2010 late-harvest white; honeyed pear & candied orange (3 oz) . . . . . . . . . . . . . . 11
FRUIT de SAISON Roasted Pineapple, Blood Orange-Campari Sorbet, Coconut Tuile, Mint Syrup . . . . . 8.00
Pacherenc du Vic-Bilh, Château d’Aydie 2010 white; ripe apricot, nectarine, honeysuckle (3 oz) . . . . . . . . . . . . . . 10
GLACES et SORBETS Housemade Ice Creams & Sorbets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00
GOUSSE de VANILLE vanilla bean ice cream
PAMPLEMOUSSE pink grapefruit-champagne sorbet
CARAMEL SELÉ salted caramel ice cream FRUIT de PASSION passion fruit-coconut sorbet
MENTHE-CHOCOLAT peppermint-chocolate ice cream ORANGE-AMÈRE blood orange-Campari sorbet
mignardises
PETIT MACARONS Champagne; Molasses-Lemon-Ginger; Chickory-Coffee . . . . . . . . . . . . . . . . . . . . 1.75 ea
Banyuls, M. Chapoutier 2012 soft textured red, black currants, cocoa nibs & cloves (3 oz) . . . . . . . . . . . . . . . . 13
BONBONS Milk Chocolate-Cognac; Passion Fruit-Caramel; Chocolate-Chickory . . . . . . . . . . . . . . . 1.50 ea
Maydie, Château Aydie 2011 fortified red; dark chocolate, black raspberry, fine tannins (3 oz) . . . . . . . . . . . . . 13
PETITS FOURS SECS Cannelé Bordelais; Madeleine; Hibiscus-Rose Meringue . . . . . . . . . . . . . . . . . . . 1.75 ea
Champagne, J-M Sélèque "Spéciale" Brut NV broad and vibrant; shortbread and green apples (6 oz) . . . . 19.50
RESTAURATEURS: Tony Foreman and Cindy Wolf
EXECUTIVE PASTRY CHEF: Travis Marley