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Desserts



NEW FROM OUR FALL/WINTER 2010 MENU:

Passion Fruit Brulee Tart
Blondie Crust and Persimmons

Yuzu Curd
Shortbread, Yogurt Spruce Pistachio


Caramelized Banana Financiers
Banana Lime Compote, Coconut Foam


Blood Orange Mousse
Chocolate Cup, Seasonal Fruit


White Chocolate and Pumpkin Cheesecake
Huckleberries, Cranberry Sauce

Pineapple Upside Down Cake
Ruby Sipper Ice Cream, Caramel Sauce


Bittersweet Chocolate Tart
Vanilla Chantilly Cream Shaved Chocolate, Crunch Tuile


Maple Red Wine Poached Pear
Goat Cheese Parfait, Lemon Curd and Olive Oil Powder


Deconstructed Cranberry Apple Crumble
Root Beer Ice Cream, Cranberry Jelly, Apple Crisps


Yogurt Mousse
Lychee Mint Gelee, Pistachio Biscuit


Milk Chocolate Espresso Cremeux
Praline Chocolate Crunch Red Grape Compote


SPRING/SUMMER 2010 MENU:

Grand Marnier Black Pepper Semifreddo
Crushed Pistachio, Sea Salt Truffle


Vanilla Bean Panna Cotta

Crushed Blueberries, Basil Whipped Cream


Rhubarb Bread Pudding

with Strawberry Soup and Fennel Lace Cookie


Honey Lemon Baba

Caramelized Peach and Peach Tuille


Peanut Butter Toffee Cake

Chocolate Sorbet Fudge Sauce


Summer Passion Fruit and Berry Stack


Tiramisu Profiterole

Chocolate Sauce and Strawbery Compote


Smoked Chocolate Torte

Apricot Powder and Caramel Bacon


Spiced Pineapple Carrot Cake

Shrikland Parfait, Pineapple Tuille


Dark Chocolate Dacquoise

Champagne Gelee


Meyer Lemon Tart

Torched Meringue, Raspberries


 

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