​Citrus Givrés | 19 (GF, DF, VG)
A refreshing duo of artisan lemon and blood orange sorbets encased in frozen citrus shells A bright, zesty contrast of sweet and tart with a velvety smooth finish

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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, topped with a shatteringly crisp caramelized sugar crust

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)Crisp meringue shell set upon a vibrant raspberry coulis, filled with kiwi compote and finished with a light, airy passion fruit mousse​

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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

Cafés & Thés