375 Greenwich St. at the corner of Franklin St., New York, NY 10013 phone 212.941.3900 |
Please also see our Artisanal Cheeses DESSERT 9New York Style Cheese Tribeca Chocolate Cake Tahitian Vanilla Crème Brûlée Upside Down Pineapple Cake Market Berry & Lemon Curd Tuiles* Banana Tart 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 CheeseListed from Mild to Strong Brillat-Savarin (Normandy, France) Chimay (Belgium) Epoisses Berthaut (Burgundy, France) Chaource (Champagne, France) Laura Chenel (California, USA) Monte Enebro (Avila, Spain) Tomme De Levezou (Pyrenees, France) Humboldt Fog (California, USA) La Tommett (Pyrenees, France) La Tur (Piedmont, Italy) Coupole (Vermont, USA) Zamorano (Castilla Y León, Spain) Ossau Iraty (Béarn, France) Iberico (Central Spain) Tarentais (Vermont, USA) Le Maréchal (Switzerland) Ubriaco Speciale (Veneto, Italy) Pecorino Toscano (Tuscany, Italy) Parmigiano Reggiano (Emilia Romagna, Italy) Roomano (Holland) Grafton Vermont Cheddar (USA) Cantalet (Auvergne, France) Blu del Moncenisio (Piedmont, Italy) Stilton (England) Selection of Four 14. All cheese plates served with quince paste, fig jam and raisin walnut bread |