Dessert

Mousse aux Deux Chocolats (Blanc & Noir)
White & black chocolate mousse
9
Tarte Fine Tiède aux Pommes et Romarin
Warm apple tart with rosemary, crème fraîche
Crème Brulée
Traditional vanilla with burnt sugar shell
Tarte Tartin à la Poire
Warm pear tart, strawberry coulis
Profiteroles
Cream puffs filled with Tahitian vanilla ice cream topped
with warm chocolate sauce
Fraises Balsamic
Sauteed strawberries with coarse black pepper, balsamic
vinegar, brown sugar topped with vanilla ice cream
Ile Flottante
Meringue floating in crème anglaise

Vin DessertDessert Wine

2004 Banyuls, M Chapoutier 9.5
Fine Ruby Porto 8
2001 Loupiac, Château Dauphiné Rondillon 9
2008 Muscat de Beaumes de Venise, Domaine de la Pigeade 9
2007 Muscat de Beaumes de Venise, Reserve J. Vidal Fleury 9.5

BoissonsBeverages

Alcoholic Cold Hot
Champagne 10 Evian / Perrier (small) 4 Coffee / Tea 2.5
Mimosa 8 Evian / Perrier (large) 6.5 Hot Chocolate 3
Bellini 8.5 Orangina 5 Café au Lait 3
Kir 9.5 Iced Tea 3 Latté 3.5
Kir Royal 10.5 Coke / Diet Coke / Sprite 2.5 Cappucino 3.5
Heineken 5.5 Orange / Apple Juice 4 Mocha 3.5
Chimay 7.5 Milk 2.5 Espresso 2.5
1664 5.5 Freshsqueeze Lemonade 3.5 Extra Shot 1.5
Stella Artois 5.5

No substitutions
Gratuity of 18% added to parties of 6 or more
Corkage fee $20 for wine / $30 for Champagne (max of 2 bottles)
Cake fee $2.5/person