Dessert Menu
Crème Brulėe Made with Tahitian vanilla bean |
11.00 |
| 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 |
13.00 |
Trio of home made Sorbets |
12.00 |
| 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 large |
15.00 22.00 |
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
