Cuisine - Menus - Dessert

CRÈME BRULEE

vanilla custard, raw sugar, seasonal fruit

5

H₅O "CANDY BAR"

chocolate brownie, chocolate ganache, raspberry mousse, chocolate tuile, candied pistachios

7

DESSERT BREAD SERVICE

walnut baguette, chocolate ganache, olive oil, apricot salt

6

CARAMELIZED APPLE TARTATAN

pink peppercorn yogurt

7

H₅O CARROT CAKE

cheesecake, lemon curd, almond florentina

7

ROASTED PINEAPPLE ICE CREAM

canadian bacon caramel, canadian bacon bits

5

SORBET

seasonal selections

5

COMPOSED CHEESE PLATES

FOURME' D' AMBERT blue veined, cow, Puy-De-Dome, France; quince curd

HUMBOLDT FOG aged goat cheese, Cypress Grove, CA; salted pine nut brittle

BRILLAT SAVARIN triple cream, cow, De seine et Marne FR, rosemary apple butter

each 4     selection of all three 11

PORT & SHERRY

SANDEMAN VAU VINTAGE 2000

deep red, opaque and intense fresh red fruit aromas of plum and strawberry

9

SANDEMAN FOUNDERS RESERVE

captures full rich flavors of fresh red fruits and berries

7

QUINTA DO PORTAL - Legrima "white" port

golden in color, has a delicate fruity aroma and is deliciously sweet

10

GRAHAMS 1991

vintage, very attractive nose of blackberries and violets, firm on the mouth with masses of tannins

24

VINICOLA HIDALGO PX

wonderfully viscous texture combined with fresh grape, floral and dried fig

10

SANDEMAN Character

off-dry character, aged in oak casks, flavors of apples and pears with a buttery finish

8

APERTIF & DIGESTIF

NARDINI AMARO

deep and rich with hints of chocolate and lightly-roasted coffee

8

NONINO AMARO

delicate and complex with floral tones of honeysuckle and spice

9

Pastry Chef Cinamon Miller

Prices and items are subject to change without notice.

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