CHOCOLAT 9

Flourless chocolate cake with Odette’s chocolate mousse and cherry compote

 

POIRE 9

Poached chilled Bosc pear in black currant-red wine syrup with white chocolate ganache

 

POMME 9

Thinly sliced apples wrapped in brick paper pastry with cinnamon crème anglaise

 

TROPICAL 9

Passion fruit curd with coconut-lemongrass crème anglaise, fresh mangos, and macadamia nut brittle

 

“PB & J” 9

Warm red flaming grape tart with peanut butter mousse