dessert Menu - Spring 2013

Pastry Chef - David Coller

dessert
Chocolate & Caramel Textures
Chocolate ganache & crisp mousse, caramel crémeux, Caramelia ice cream
The White Album
Coconut tapioca, tropical ganache, coconut sorbet
Strawberry Rhubarb
Molten strawberry shortcakes, fromage blanc cream, confit rhubarb
Corn & Chocolate
Chocolate panna cotta, corn sponge, brown butter foam, corn sorbet
Yuzu Fennel
Yuzu parfait, candied fennel, yuzu fennel sorbet

Assortment of Cheeses
Selection of Sorbet
Lavassa Coffee, Decaf & Espresso
Selection of Loose Tea
Kona Coffee French Press