Les Desserts
All desserts, including ice creams and sorbets,
are prepared on premises.

Napoleon au Bananes

A Classic French puff pastry case, split and filled with ripe bananas
and vanilla crème pâtissière. .

Crêpe à la Julie

Tarte aux Fruits

A pâte brisée crust brushed with raspberry jam and a layer of pastry cream is the base for a melange of seasonal fruits and berries.

Crème Caramel au Rhum

A long-standing favorite of Chefs and epicures, a traditional baked egg custard with a dark caramel glaze on the bottom served unmolded in its own sauce.

Gâteau au Gingembre et Chocolat

Chocolate genoise imbibed with ginger liquour, layered with a light ginger mousse and iced with a dark chocolate ganache .

Tourte de Fromage

Lemon Meringue Cheesecake. A “best-yet” lemon cheesecake with toasted meringue and served with a light lemon zest sauce

Soufflé Glacé au Grand Marnier

A frozen Grand Marnier soufflé topped with Grand Marnier sauce

Glaces, Sorbets et Fruits Fraiche

A selection of ice creams, sorbets, and fresh seasonal fruits and berries.

Assiette de Fromages

An assortment of fine imported cheeses served with walnut bread

Carte de Fromages

For an authentically French finish to your meal, we offer a selection of fine imported cheeses,
served with bread and a bit of fruit.
Substitute this cheese course for dessert, or enjoy both for a $20 supplement.

Select any 3 cheeses:

1. Roquefort

One of the oldest and most popular French cheeses in the world, this robust, moldy cheese is often described as “forceful” and salty with a damp and crumbly texture which melts in the mouth releasing a most unique and amazing flavor. If Parmigiano is the “King” of cheeses, then Roquefort is the “Queen.”

2. Ossau-Iraty Brebis Pyrénées

Mountain sheep adorned with tinkling bells produce the milk to make this unusual artisanal cheese.
Ossau-Iraty is described as firm yet subtle, with an extraordinary almost taffy-like mouth feel. Its flavor is hauntingly indescribable with nutty lactic overtones.

3. Parmigiano Reggiano 

Technically  a pecorino-type hard  cheese, this world renown Italian cheese is made from low-fat cows’ milk, which is pressed and aged very slowly.  “Parmesan” is famous for its enormous taste and cascade of nutty flavors along with a fine grain texture. It is the undisputed “King” of hard cheeses.

4. Morbier

Light brown crusted with an interior consisting of two glossy,  semi-soft, ivory layers
separated by a  layer of flavorless ash, this cheese has a “compelling  flavor” which suggests
fruits and nuts along with a fresh mown hay aroma.

5. Le Lavort  

A recently resurrected ancient cheese from the Bourbonnais region of France, which dates from Neolithic times is one of the oldest cheese products known.  This artisanal sheep’s milk cheese is firm, yet creamy smooth, as well as sweet and full flavored with a clean after taste.

6. Pierre Robert   

A stellar artisanal triple creme soft-ripened cheese made from pasteurized cow’s milk.  This cheese is in the same family as commercially produced Explorateur and St. Andre, but has much more character, flavor and a fuller mouth feel.