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YUZU LEMON CURD
tapioca, cashew financier, blood orange and mango gelée

HONEY & CREAM CAKE
clementines, beeswax ice cream

CHOCOLATE GANACHE TART
puffed wild rice, red currants, salted caramel

VANILLA SOY MILK CRÈME BRÛLÉE
grapefruit sorbet, pomelo, sesame espuma

CHOCOLATE PAVLOVA
orange blossom, ginger, burnt almond ice cream

— DESSERTS 12 —

ICE CREAMS & SORBETS
honey cookies, cocoa syrup
10

WHITE RUSSIAN
copa de oro, amaro, cardamom, cream

REMEMBER THE MAINE
rye whiskey, punt e mes, cherry, absinthe, cacao

FLIP
mezcal, banane, cacao, cream, habanero, whole egg

-11 EACH-

COINTREAU & ST. AGRESTIS AMARO

CUPREATA MEZCAL & COPA DE ORO

FERNET BRANCA & LICOR 43

BÉNÉDICTINE & LUSTAU AMONTILLADO

-8 EACH-

EXECUTIVE PASTRY CHEF | ALEXANDRA MOTZ