DESSERT MENU

by Pastry Chef Alice Mills

*subject to change*

CHOCOLATE CHERRY CAKE / $14

ALMOND CHOCOLATE TORTE / $14

MANDARIN PISTACHIO CHEESECAKE / $14

BEIGNETS AND SEASONAL COMPOTE / $14

ROTATING CREME BRULEE / $14

HOUSE MADE ICE-CREAM / $12

HOUSE MADE SORBET / $12

AFTER DINNER DRINKS / $18

CREATIVE FREEDOM

campo bravo reposado, cappeletti, cocchi americano, orange juice, lemon, egg white

THAT ONE TIME I STUDIED ABROAD

brovo vodka, blackfish coffee liqueur, licor 43, cold brew

BEAUTIFUL STRANGER

flor de azar mexican apertivo, camus cognac borderies VS