Dessert Menu
DESSERTS
FROZEN LEMON SOUFFLE
with cake crumbles and young coconut water
STONE FRUIT AND BLUEBERRY COBBLER
with brown butter ice cream
BUTTERSCOTCH POTS DE CREME
with espresso gelee and madeleines
CHILI AND CHOCOLATE (Taza Chocolates) PANNA COTTA
with sshortbreads
VALRHONA CHOCOLATE TART
with whipped cream and amarula
BLUEBERRY AND BASIL SORBET
with rhubarb soup and lime shortbreads
ARTISAN CHEESES
LAKE'S EDGE
Blue Ledge Farm (Vermont)
goat's milk - with grappa-soaked sultanas
LANDAFF
(New Hampshire)
raw cow's milk - with pear and pine nut jam
DIVINE PROVIDENCE
(Rhode Island)
raw cow's milk - with quince paste
LAMB CHOPPER
(Holland)
sheep's milk - with honeycomb
CRATER LAKE BLUE
(Oregon)
cow's milk - with fig jam
GORE-DAWN-ZOLA BLUE
(Vermont)
cow's milk - with honeyed walnuts
*Menu items are subject to change and represent a sample of our offerings.
Joseph Margate, Executive Chef
