DESSERT 9

New York Style Cheese
Berry Gelée & Graham Cracker Gelato

Tribeca Chocolate Cake

Tahitian Vanilla Crème Brûlée

Upside Down Pineapple Cake
Yuzu Cream, Strawberries & Thai Basil

Market Berry & Lemon Curd Tuiles*

Banana Tart
Malted Milk Chocolate Pecan Ice Cream

Chocolate Caramel Panna Cotta & ‘Peanutella’ Sandwich

Homemade Ice Creams & Sorbets

Plate of Cookies 8.

Irish Coffee 8.

House Blended Valrhona Hot Chocolate 5.

Please inform your server of any food allergies

Pastry Chef: Stéphane Motir

Selection of Artisanal Cheese

Listed from Mild to Strong

Brillat-Savarin (Normandy, France)
Cow’s Milk, Triple Crème, Sour Peak Finish

Chimay (Belgium)
Cow’s Milk, Semi-Soft with a Nutty Flavor

Epoisses Berthaut (Burgundy, France)
Cow’s Milk, Demi-Pasteurized, Soft, Earthy, Brandy-Washed Rind

Chaource (Champagne, France)
Cow’s Milk, Soft-Ripened, Rich, Creamy

Laura Chenel (California, USA)
Goat’s Milk, Aged Six to Eight Weeks, Classic and Creamy, Soft Elegant

Monte Enebro (Avila, Spain)
Goat’s Milk, Soft-Textured, Spicy & Salty

Tomme De Levezou (Pyrenees, France)
Raw Sheep’s Milk, Aged Four Months, Semi-Soft, Mild, Rich, Full

Humboldt Fog (California, USA)
Goat’s Milk, Tangy, Herbal & Creamy

La Tommett (Pyrenees, France)
Raw Goat's Milk, Aged Three Months, Sweet, Nutty Finish

La Tur (Piedmont, Italy)
Mixed Milk (Cow's, Sheep's, Goat's), Creamy Texture with a Mild Tang

Coupole (Vermont, USA)
Goat’s Milk, Creamy Texture, Hints of Citrus, Flowers, Hazelnuts

Zamorano (Castilla Y León, Spain)
Sheep’s Milk, Nutty & Sharp

Ossau Iraty (Béarn, France)
Sheep’s Milk, Hard, Fruity, Creamy Finish

Iberico (Central Spain)
Mixed Milk (Cow's, Sheep's, Goat's), Hard, Structured, Buttery

Tarentais (Vermont, USA)
Cow’s Milk, Hard, Floral and Sweet

Le Maréchal (Switzerland)
Raw Cow’s Milk, Similar to Gruyere, Nutty, Herbaceous

Ubriaco Speciale (Veneto, Italy)
Cow’s Milk, Semi-Hard, Mild Grape-Flavored Sweetness

Pecorino Toscano (Tuscany, Italy)
Sheep’s Milk, Aged Six Months, Rich, Perfumed, Burnt Toffee Finish

Parmigiano Reggiano (Emilia Romagna, Italy)
Cow’s Milk, Aged Two Years, Hard, Strong, Rich, Slightly Salty

Roomano (Holland)
Cow’s Milk, Hard, An Aged Gouda, Hint Of Caramel, Aged Three Years

Grafton Vermont Cheddar (USA)
Raw Cow’s Milk, Hard, Robust, Smooth Finish

Cantalet (Auvergne, France)
Cow’s Milk, Similar in Style to an English Cheddar

Blu del Moncenisio (Piedmont, Italy)
Cow’s Milk Blue, creamy, pungent, 'dolce' style

Stilton (England)
Cow’s Milk, Traditional Blue, Full, Complex, Creamy, Tangy, Natural Rind

Selection of Four 14.
Selection of Six 20.

All cheese plates served with quince paste, fig jam and raisin walnut bread