Dessert

Mousse aux Deux Chocolats (Blanc & Noir)
White & black chocolate mousse
11
Tarte Fine Tiède aux Pommes et Romarin
Warm apple tart with rosemary, crème fraîche
12.5
Crème Brulée
Traditional vanilla with burnt sugar shell
11
Tarte Tartin à la Poire
Warm pear tart, strawberry coulis
11
Profiteroles
Cream puffs filled with Tahitian vanilla ice cream topped
with warm chocolate sauce
11
Fraises Balsamic
Sauteed strawberries with coarse black pepper, balsamic
vinegar, brown sugar topped with vanilla ice cream
12.5
Ile Flottante
Meringue floating in crème anglaise
11

Vin DessertDessert Wine

2014 Banyuls, M Chapoutier 12
Fine Ruby Porto 12
2013 La Postourelle, Muscat de Beaumes de Venise 12

BoissonsBeverages

Alcoholic Cold Hot
Champagne 12 Evian / Perrier (small) 4 Coffee / Tea 3
Mimosa 11.5 Evian / Perrier (large) 6.5 Hot Chocolate 4.5
Bellini 12.5 Freshsqueeze Lemonade 4.5 Café au Lait 4
Kir 12 Iced Tea 3.5 Latté 4.5
Kir Royal 12.5 Coke / Diet Coke / Sprite 2.5 Cappucino 4.5
Heineken 6.5 Orange / Tomato Juice 4.5 Mocha 5.5
Chimay 7.5 Milk 2.5 Espresso 3.5
1664 6.5 Extra Shot 2
Stella Artois 6.5

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