Our dessert menu changes periodically. Here are some examples of what we serve each evening.
beet chips, whipped, crème fraiche 7.00
riesling custard ice cream, vanilla bean-cranberry sugar glaze, pear chip 7.00
chocolate cashew mousse, caramel diplomat cream, chocolate sauce 7.00
bitter chocolate soufflé, milk chocolate custard tart, white chocolate Godiva ice cream, cocoa nib tuile cup 7.00
pumpkin Bavarian mousse, ladyfingers, cinnamon crème anglaise, pepita brittle 6.50
served in a maple tuile cup 6.50
served in a maple tuile cup 6.50 All desserts are produced by Mod 4 Culinary students under Chef Abigail Lowe.
