Dessert

Mousse au Chocolat 
Chocolate mousse
12
Tarte Tiède aux Pommes 
Warm apple tart 
13
Crème Brulée
Traditional vanilla with burnt sugar shell
12
Tarte Tartin à la Poire
Warm pear tart, strawberry coulis
12
Profiteroles
Cream puffs filled with Tahitian vanilla ice cream topped
with warm chocolate sauce
12
Fraises Balsamic
Sauteed strawberries with coarse black pepper, balsamic
vinegar, brown sugar topped with vanilla ice cream
13.5
Ile Flottante
Meringue floating in crème anglaise
12

Vin DessertDessert Wine

2014 Banyuls, M Chapoutier 15
Fine Ruby Porto 15
2014 Muscat de Beaumes de Venise, Vidal Fleury 15

BoissonsBeverages

Alcoholic Cold Hot
Sparkling Brut 13 Perrier (small) 4 Coffee / Tea 3
Mimosa 12.5 Evian / Perrier (large) 6.5 Hot Chocolate 4.5
Bellini 13.5 Freshsqueeze Lemonade 4.5 Café au Lait 4
Kir 13 Iced Tea 3.5 Latté 4.5
Kir Royal 13.5 Coke / Diet Coke / Sprite 2.5 Cappucino 4.5
Heineken 7 Orange / Tomato Juice 4.5 Mocha 5.5
1664 7 Milk 2.5 Espresso 3.5
Duvel 8 Double Espresso 2

No substitutions
Gratuity of 20% added to parties of 6 or more
Corkage fee $25 for wine / $35 for Champagne (max of 2 bottles)
Cake fee $2.5/person