Dessert Menu

Dark Chocolate, Peanut and Caramel Tart; Meyer Lemon Purée, Peanut Powder, Praline-Citrus Sorbet

Dark Chocolate Cremeux, Cocoa Pain de Genes, "Burnt Orange Meringue", Chicory Ice Cream

Frog Hollow Peach, Vanilla Cream, Green Tea Ice Cream, Crispy Rice

Black Sesame Panna Cotta and Pain de Genes, Sour Cherry Sphere, Shiso, Mandarin Sorbet

Gianduja Cream, Oregon Hazelnuts, Honey, Banana, Brown Butter Ice Cream

Caramelized Mission Fig, Red Wine Caramel, Hazelnut, Goat Cheese Fondant, Bacon Ice Cream

Pistachio Mousse,Caramelized White Chocolate, Lemon, Bing Cherry

Milk-Soaked Sponge, Roasted White Chocolate, Banana, Lemon, Coconut Sorbet

Assortment of Cheeses "4 pieces" ($22 Supplement)

Vanilla
Malted Rum Milk Chocolate
Brown Butter
Pistachio

Cocoa
Apricot Yogurt
Lemongrass-White Peach
Strawberry-Basil

Coffee $5.
Cappuccino $6.
Espresso $5.
Double Espresso $7.5
Herbal Tea $6.

Sweet & mild orchid bouquet

Flat leaf, pan fired green tea

Traditional bergamot scented tea

A rare emerald green steamed tealeaf

A blend of Chamomile & French lavender

Classic pure mint leaves

Fragrant European verbena leaves

Smoky blend of rolled silvery tea pearls, citrus and spice, wild harvested California native bittersweet herb

City Harvest is the largest and oldest food rescue organization in the world. Serendipitea Tea Company donates 20% of the sales of these special tea blends to City Harvest

Orchid scenting and vanilla flavour with notes of Chinese and Vietnamese Black tea

Chinese and Indian green tea with apple and jasmine

Michael Laiskonis, Executive Pastry Chef
Jose Almonte, Pastry Chef