Our Blog Cooking Classes

Dessert Menu

Crème Brulėe           Made with Tahitian vanilla bean

Trio of Sweets Manjari Chocolate fondant, Vanilla brulee, Mango sorbet 14.00
Monaco dark chocolate mousse, hazelnut crunch, espresso sauce 11.00

Delice Vallauris, Vanilla Ice Cream w/ Berries


Trio of home made Sorbets

Tarte du Jour 12.00
Grand Marnier Soufflé served with creme anglaise 12.50
Guayaquil chocolate soufflé made with 64% coco, served with chocolate ice cream 12.50
Assortment of Cheeses Cheese Plate - small

A Selection of After Dinner Drinks

Courvoisier V.S.O.P. 9.50
Remy Martin V.S.O.P. 9.50
Martell "Cordon Bleu" 20.00
Hennessy X.O. 30.00
Remy Martin "Louis XIII" 130.00
Calvados-Gilbert "Reserve Pays d'Auge" 11.50
Eau de Vie-Trimbach Poire Williams 9.50
Porto-Smith Woodhouse 1977 40.00
Porto-Smith Woodhouse 1986 8.50
Porto-Nieport 30 year 22.00

Chef Patissier: Laurent Dellac