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THREE SELECTIONS, 18. FIVE SELECTIONS, 24. EACH ADDITIONAL ITEM, 8.
SORBET SERVES ONE Lemon Napoleon, Exotic Fruit Brunoise and Fromage Blanc Sorbet Mango Craquelin with Citrus Mousseline, Almond Spaghetti and Mango-Passion Fruit Sorbet Caramel Parfait with Mango Ravioli, Coconut-Lemongrass Tapioca and Ten Flavor Sorbet Milk Chocolate and Hazelnut Dacquoise with Raspberry Sorbet ICE CREAM SERVES TWO Strawberry-Rhubarb Vacherin with Pistachio Ice Cream and Yogurt Meringue Manjari Chocolate Palet with Tahitian Vanilla Crémeux and Salted Butter-Caramel Ice Cream Baba “au Rhum” with Pineapple, Lime and Vanilla Ice Cream
PASTRY CHEF MARC AUMONT * graduated from the Italian Institute for Advanced Culinary and Pastry Arts
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DESSERT WINES BY THE GLASS Villa Giada Moscato d’Asti, Piedmont 2009, 8. Huet Vouvray “Clos du Bourg” Demi-Sec, Loire 2005, 14. A. Kracher Cuvée Auslese, Austria 2008, 11. Oremus Tokaji Late Harvest 2006, 18. Peterson Farm Muscat Blanc, Dry Creek, Sonoma 2007, 15. Clos Chatart Banyuls 1999, 11. Olivares Monastrell Dulce, Spain 2006, 12. MADEIRA Verdelho, D’Oliveira, 1973 Vintage, 42. Verdelho, The Rare Wine Company, Savannah Special Reserve, 18. Terrantez, D’Oliveira, 1977 Vintage, 44. Boal, The Rare Wine Company, Boston Special Reserve, 18. Boal, Barbeito, 1982 Vintage, 40. Malvasia, Barbeito, Single Cask 2000 Colheita, 24. Malvasia, D’Oliveira, 1989 Vintage, 32. PORT Smith Woodhouse, Lodge Reserve, 12. Dow’s, 10 Year Tawny, 14. Graham’s, 20 Year Tawny, 18. Quinta do Noval, 40 Year Tawny, 34. Smith Woodhouse, 1994 Colheita, 16.
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TEA from ‘T’ Vancouver, Canada 6. MoMA Blend English Breakfast Earl Grey Pear Tree Green Jasmine Green Oolong Decaffeinated Earl Grey Herbal Spiced Chai Vanilla Roobios Harmony
COFFEE from LA COLOMBE, Philadelphia, PA. Espresso 5. Double Espresso, Cappuccino 6. Nizza
Monte-Carlo Decaffeinated
French Press 5.
Ethiopian Longberry Harar
Colombian Decaffeinated