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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