Dessert-Dinner-1.21

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LES DESSERTS
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FR OM AGE BLA N C CHE E S E CA K E
ruby grapefruit granité, pomegranate
11
GRAND
FROMAGE
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SWEET CHE S T N UT PA R F A I T
Cremont
goat & cow, VT
blood orange salad, meringue brûlée
Pyrénées Brebis
12
sheep, France
SORBET
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Blackberry
Pear
Hudson Flower
sheep, NY
M OL TEN C HO CO LA T E GI N GE R CA K E
Tarentaise
raw cow, VT
poached seckel pear, stout ice cream
Tomme de
Savoie
12
Fourme
d’Ambert
PR O F I T E R O LE MA I S O N
raw cow, France
cow, France
Brandied Fig
ICE CREAM
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Vanilla
chocolate ice cream, warm chocolate sauce, candied cocoa nib
Chocolate
12
Green
Cardamom
THR E E FO R 16
SAL TED CA R A ME L MI LLE -F E UI LLE
F IV E FO R 24
puff pastry, caramel crème légère, gooey salted caramel
3 S COOP S
FOR 10
served with
fruit stewed in
cognac and pain
aux noix et raisins
from our bakery
14
Chef & Owner Andrew Carmellini
Pâtissière Jen Yee
GRAND CAFÉ