Gâteau Chocolat Moulleux, Crème Glacée
Warm chocolate cake with Madagascar French vanilla bean ice cream, and caramel sauce, garnished with seasonal berries and mint.
Porto “Six Grapes ”, Graham’s, Douro Valley, Portugal, NV
Soufflé Au Citron
A cold lemon soufflé dome, coated with a white génoise cake, sauced
with a tart lemon glace.
Limoncello, François
Crème Moulée au Caramel
An egg custard topped with caramel sauce and fresh seasonal berries.
Garnacha “Espelt”, Airam, Emporda, Spain, NV
Mousse au Chocolat Belgique
A rich Belgium chocolate mousse, topped with Chantilly cream, chocolate straw and mint.
Tawny Port, Graham’s, Douro Valley, Portugal, NV
Framboises Flambées Romanoff
French vanilla bean ice cream, chocolate chips and meringue, flamed with brandy and marinated raspberries.
Framboise “Raspberry”, Pacific Rim Wine Company, Richland, Washington, NV
Bananes Foster
Bananas, sautéed in a brown sugar, sweet butter and banana liqueur sauce, served over Madagascar French Vanilla bean ice cream on a génoise cake.
Orange Muscat “Alpianae”, Vignalta, Colli Euganei, Italy, 2007
Fruit Sorbet
Freshly made raspberry and passion fruit sorbet, sauced with a passion fruit and raspberry coulis.
Sauvignon Blanc “Late Harvest”, Errazuriz, Casablanca Valley, Chile, 2004
Fruits du Jour Crème de Framboise
A bowl of fresh fruit of the day served with an almond cookie.
Framboise “Raspberry”,Bonny Doon Vineyard, Santa Cruz, California, NV
