This sample menu reflects our pastry chef’s overall approach. Dishes, ingredients and prices are subject to change based on season and availability – we appreciate your understanding!

Chocolate Caramel Almond Dacquoise 9.
Nutella creme anglaise

Pear Maple Walnut Tart 9.
cinnamon gelato

Chocolate Banana Bread Pudding 9.
malted chocolate ice cream

Sticky Toffee Pecan Pudding Cake 9.
butterscotch ice cream

Pumpkin Marshmallow Cheesecake 9.
rum spiced creme anglaise

Artisanal Cheese Plate 12.
Coupole (VT) – goat, soft, dense and delicate
Lamb Chopper (CA) – sheep, semi-firm, complex and buttery
Ewe’s Blue (NY) – sheep, creamy and tangy

House-Made Ice Cream or Sorbet 8.5
Tabard cookies

Ice Cream:
vanilla, butterscotch, malted chocolate

Sorbet:
Ruby Jon’s apple

Gelato:
cinnamon

Any outside dessert will be subject to a $2.50 plating fee per person and must be approved by the restaurant manager.
 


Executive Chef: Paul Pelt
Pastry Chef : Dalo Delapaz
An 20% gratuity will be added to parties of six or more.
All menu items and prices are subject to change.