DESSERTS
10.

Apple-Currant Strudel
armagnac ice cream

Classic Crème Brûlee
tahitian vanilla bean

Frozen White Chocolate Parfait
blackberry sauce

Three Chocolates
dark & milk chocolate hazelnut crunch torte,
white chocolate-cardamom ‘shooter’

Alsatian Style Cheesecake
blood orange sauce

Warm Valrhona Chocolate ‘Gift’
crème anglaise

Pecan Pie
caramel sauce, crème chantilly

A Trio of Sorbets

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A Selection of Cheeses from
Artisanal Cheese Center
Three Cheeses  14.  Four Cheeses  18.  Five Cheeses  22.

 

Dark Roast Colombian Coffee 3.50 
Espresso 4.     Cappuccino 5.

Tea 4.
darjeeling, english breakfast, formosa oolong,
earl grey, pomegranate oolong, caribe,
japanese green sencha, jasmine, cinnamon spice,
black currant, peach ginger, citron green

Decaffeinated Tea 4.
darjeeling, lemon verbena, chamomile
earl grey, peppermint, rooibos chai

 

A Selection of Cheeses from the
Artisanal Cheese Center

Three Cheeses 14.  Four Cheeses 18.  Five Cheeses 22.

Cheeses are listed in order from mildest to strongest
The * denotes raw milk cheese

Cow

Le Moulis, France
Firm, natural rind with creamy, earthy notes.

*Tomme Fermiere D’Alsace, France
Semi-firm, washed-rind, fruity, mushrooms and fresh cut grass.

*Blue del Moncenisio, Piedmont, Italy
Firm, moist texture, smooth and dense with a peppery finish.

Winnemere, Vermont
Soft and creamy, lambic-washed rind, full-flavored and nutty.

 

Sheep

Ossau Iraty Pardou Arriou, Pyrénées, France
Hard, natural rind, tangy

La Serena, Extremadura, Spain
Soft, gooey – fruity and herbaceous.

 

Goat
Rainbeau Ridge Farmstead, Bedford Hills, N.Y.
Creamy with mild goaty flavors and hints of sweet fresh hay

 Petit Mothais, Poitou-Charentes, France
 Soft, with a smooth creamy texture and a nice bite on the finish.

Emissaire de Notre-Dame, Quebec, Canada
 Soft, with a smooth creamy texture and a nice bite on the finish.