​Citrus Givrés et madeleines | 19 (GF, DF, VG)
A refreshing duo of artisan lemon and blood orange sorbets encased in frozen citrus shells and served with delicate madeleines

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Crème Brûlée à la Lavande | 19 (GF, V)
A refined Provencal twist on the classic Silky egg custard infused with organic dried lavender, caramelized sugar crust and served with "cat tongue biscuits"

Tarte Fine Aux Pommes | 20 (V)
Thinly sliced apples arranged over a buttery, crisp puff pastry, lightly glazed and served with a quenelle of vanilla bean gelato

Pavlova aux Fruits Exotiques | 22 (GF, V)\

Crunchy low cooked meringue shell set upon a vibrant raspberry coulis, filled with mango, passion fruit, and ginger compote. ​

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Profiteroles | 25 (V)

Delicate choux pastry filled with vanilla bean gelato, finished tableside with a decadent pour of warm 63% dark Altara chocolate

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Mousse au Chocolat | 21

Airy and creamy dark chocolate mousse 65% cacao, crunchy chocolate chips, grilled peaches and toasted pistachios

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