Desserts

Apple Sticky Toffee Pudding Cake
with vanilla ice cream - 9

Gorgonzola Cheesecake
with Meyer lemon-plum compote - 9

Milk Chocolate Dulce de Leche Crème Brûlee
with cocoa nib shortbread - 9

Chocolate Hazelnut Truffle Torte
with nutella ice cream - 9

Strawberry Rhubarb Linzer Crusted Cobbler
with ginger ice cream - 9

Artisanal Cheese Plate
St. Pat-cow, semi-soft, slightly smoky
Tome d'Aquitane-goat, washed-rind, tangy
Cave Aged Marisa-sheep, firm, earthy - 12

House-Made Ice Cream or Sorbet
with Tabard cookies - 8.5

Ice Cream:
nutella, ginger
blackberry, vanilla

Sorbet:
pineapple-mango, strawberry-rhubarb

Pastry Chef: Huw Griffiths

A gratuity of 18% of food and beverage is suggested to checks for groups of five or more.
The gratuity is NOT added to the check, ONLY suggested. A maximum of 2 credit cards per table will be accepted. One check per table.