Spring Menu |
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Menus are subject to change
First CourseSoup Main CourseProvençal Seafood Stew |
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Dessert Menu |
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DessertChocolate Mousse
Chocolate Puffs, Candied Orange Zest, Mango Coulis 8 Saffron Poached Pear Cardamom-Mint Mousse, Cashew Brittle 8 Lavender Panna Cotta Almonds, Dried Fruit, Mint Syrup 8 DigestifsFerreira Port: Ruby or Tawny, glass 9 Far Niente Dolce, Late Harvest Riesling, glass 22, bottle 80 Foris, Late Harvest Muscat, glass 7, bottle 24 Tobin James "Liquid Love", Late Harvest Zinfandel, glass 12, bottle 44 Nectar, Pedro Ximenez Sherry, Dulce, glass 14, bottle 52 Terre Rouge Muscat à Petits Grains, '04 California, glass 9, bottle 30 Caravella, Limoncello, Italy, glass 10 Remy Martin, V.S.O.P. Cognac, glass 12 Hine, V.S.O.P. Cognac, glass 14 Clément, V.S.O.P. Rum, Martinique, glass 11 Clément Créole Shrubb, Rhum d'Orange, glass 10 Pineau des Charentes, France, glass 10 Calvados, France, glass 12 Coffee & TeaCoffee 3 Espresso 3 Cappuccino 4 Tea 4 |
