Dessert Menu
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“Let the coffee be hot, and the liquors chosen with special care. Brillat-Savarin from, La Physiologie du goût
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aÉëëÉêí= Strawberry Brown Butter Tart with House Made Strawberry Ice Cream 8.95 Nectarine and Almond Cream Napoleon 9.50 Bananas Foster with Dark Rum and Vanilla Ice Cream 8.75 Warm Chocolate Brioche Bread Pudding 8.95 Sorbet of the Day 8.95 pmb`f^iqv=qb^p Plum and Ginger Upside-Down Cake with Brown Sugar Ice Cream 8.50 El Rey Chocolate and Butterscotch Brownies 6.50
qêáç=çÑ=`ÜÉÉëÉ= Etude, Andante Dairy, California, Goat’s Milk Cheese Robiola Bosina, Italy, Cow and Sheep’s Milk Cheese Bleu de Bocage, France, Goat’s Milk Cheese
Served with Toasted Walnut Bread 12.75 _áñ=mêçìÇäó=pÉêîÉë=i~î~òò~=bëéêÉëëç
=
aÉëëÉêí= Strawberry Brown Butter Tart with House Made Strawberry Ice Cream 8.95 Nectarine and Almond Cream Napoleon 9.50 Bananas Foster with Dark Rum and Vanilla Ice Cream 8.75 Warm Chocolate Brioche Bread Pudding 8.95 Sorbet of the Day 8.95 pmb`f^iqv=qb^p Plum and Ginger Upside-Down Cake with Brown Sugar Ice Cream 8.50 El Rey Chocolate and Butterscotch Brownies 6.50
qêáç=çÑ=`ÜÉÉëÉ= Etude, Andante Dairy, California, Goat’s Milk Cheese Robiola Bosina, Italy, Cow and Sheep’s Milk Cheese Bleu de Bocage, France, Goat’s Milk Cheese
Served with Toasted Walnut Bread 12.75 _áñ=mêçìÇäó=pÉêîÉë=i~î~òò~=bëéêÉëëç
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