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.
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
vanilla, butterscotch, malted chocolate
Ruby Jon’s apple
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.