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DESSERT MENU - Feb 2012
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warm parmesan pound cake  8
riesling-poached peach, salted honey crème anglaise
Felsina - Vin Santo  15

coconut milk bread pudding  8
toasted coconut dulce de leche, chocolate malt granité
Royal Tokaji – Tokaji  15

brown sugar-vanilla bean crème brulée  7
armagnac soaked prune
Lustau - Pedro Ximenez - Sherry 6.50

chocolate espresso cake  8
rum mascarpone mousse, warm ganache
Rare Wine Co. “New York” – 10yr – Madeira – Malmsey  9

orange-sweet cream panna cotta  8
orange supremes, pistachio florentine, hibiscus jus, shiso
2010 - Vietti - Moscato d'Asti  8

CHEESE —————
crémeux de bourgogne (fr. cow)  9
candied green apples, truffle salted pistachios

humboldt fog (ca. goat)  9
pear, balsamic fig purée, smoked almonds, spiced honey

pecorino toscano (it. sheep)  8
rhubarb-berry mostarda, toasted hazelnuts

gorgonzola dolce (it. cow blue)  8
radish, pickled beet, potato chips, orange-chile oil

fourme d’ambert (fr. cow blue)  7
toasted cashews, dates, dark chocolate ganache