PUFF PASTRY, MOUSSE OF “DULCE DE LECHE”, CHOCOLATE CHIBOUSTE, CARAMEL SAUCE MILK CHOCOLATE-CARAMEL ICE CREAM
CHOCOLATE PASSION 10.00
PASSION FRUIT TART, CHOCOLATE AND MANGO SEMOLINA, MANGO COMPOTE WITH SZECHUAN PEPPER PASSION FRUIT SORBET
SAO THOME CHOCOLATE 10.00
“SAO THOME” BLACK FOREST, BRANDIED CHERRIES, CRÈME CHANTILLY AND VANILLA ICE CREAM
“FLAVORS OF TIRAMISU” 12.00
CHOCOLATE SAVARIN ESPRESSO CREMEUX WITH CHOCOLATE LADY FINGER COFFEE GELATO
“EARLY SPRING” 12.00
STRAWBERRY AND VANILLA CRÈME BRULEE RHUBARB CAKE BERRY SORBET
SORBET 8.00
| BANANA-COCONUT | MANGO | LIME | BERRY
ICE CREAM 8.00
| COFFEE | CHOCOLATE | VANILLA | ALMOND
INTERNATIONAL CHEESES
TESTUN AL BAROLO
A SHEEP’S MILK CHEESE FROM PIEDMONT IN ITALY. AGED AND COVERED IN THE GRAPE MUST OF BAROLO WINE. AGED FOR 18 MONTHS THIS CHEESE HAS A NICE TANGY BITE AND BEAUTIFUL COLOUR.
ROCCHETTA
GOAT’S, COW’S AND SHEEP’S MILK ARE USED TO PRODUCE THIS ONEMONTH OLD CHEESE HAILING FROM PIEDMONT IN ITALY.
CABRALES
THIS BLUE CHEESE HAILS FROM THE LA MANCHA REGION OF SPAIN. MADE FROM THE MILK OF SHEEP, COW AND GOAT, THIS CHEESE WAS ROLLED WITH BRANDY SOAKED CHESTNUT LEAVES TO GIVE IT A LASTING AND RICH FLAVOUR.
DELICE DE BOURGOGNE
AN UNPASTEURIZED TRIPLE CREAM CHEESE CURED FOR FOUR MONTHS TO GIVE THE EXTERIOR A RICH AND BUTTERY FLAVOUR.
POULIGNY-ST.-PIERRE
A RAW, GOAT’S MILK CHEESE FROM POITOU IN THE LOIRE VALLEY IN NORTHERN FRANCE. CURED FOR THREE MONTHS IT IS CREAMY, EARTHY AND AROMATIC.
TETE DE MOINE
LITERALLY MEANING: “HEAD OF THE MONK”. TETE DE MOINE IS A RAW, COW’S MILK CHEESE FROM APPENZELL IN SWITZERLAND. IT IS FRESH AND YOUNG WITH A NUTTY FINISH.
AGED GOUDA
AGED SIX YEARS BY AFRIM PRESTINE, THIS IS A SPECIAL SELECTION FROM THE TOWN OF GOUDA IN HOLLAND. A COMPLEX CHEESE WITH NOTES OF COFFEE AND TOASTED HAZELNUTS.
CANADIAN ARTISAN TRIO
LA SAUVAGINE
MADE WITH COW’S MILK BY PRODUCER ALEXIS DE PORTNEUF. VERY CREAMY AND SLIGHTLY PUNGENT DUE TO IT’S LIGHT WASHED RIND. FLAVOUR REMINISCENT OF YOGURT.
CIEL DE CHARLEVOIX
A RAW, BLUE, COW’S MILK CHEESE FROM THE CHARLEVOIX REGION OF QUEBEC. CURED FOR THREE MONTHS, THIS BLUE AND GREEN HUED CHEESE HAS A NICE BITE IN THE FINISH.
LE CHEVRE NOIR
AN UNPASTEURIZED GOAT’S MILK CHEESE FROM TOURNEVENT IN QUEBEC. AGED AT THE CHEESE BOUTIQUE HERE IN TORONTO FOR THREE YEARS, TANGY AND VIBRANT IT IS BOTH RARE AND UNIQUE.