Dessert Menu
DESSERTS
FROZEN LEMON SOUFFLE
with cake crumbles and young coconut water
RHUBARB, GREEN APPLE AND RAISIN COBBLER
with vanilla bean ice cream
BUTTERSCOTCH POTS DE CREME
with espresso gelee and madeleines
KEFIR LIME PANNA COTTA
with strawberry & elderflower jam and ANZAC biscuits
VALRHONA CHOCOLATE TART
with whipped cream and amarula
BLUEBERRY AND BASIL SORBET
with rhubarb soup and lime shortbreads
ARTISAN CHEESES
LAKE'S EDGE
Blue Ledge Farm (Vermont)
goat's milk - with grappa-soaked sultanas
LANDAFF
(New Hampshire)
raw cow's milk - with pear and pine nut jam
PETIT BASQUE
(Spain)
sheep's milk - with quince paste
MIDNIGHT MOON
(California)
goat's milk - with honeycomb
GORE-DAWN-ZOLA BLUE
(Vermont)
cow's milk - with fig jam
ROARING FORTIES BLUE
(Australia)
cow's milk - with honeyed walnuts
*Menu items are subject to change and represent a sample of our offerings.
Joseph Margate, Executive Chef
