Restaurant

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Dessert

Pastry Chef - Kirsten Fitzpatrick, CIA ‘13

 

Sweet Potato
pie filling, poached pear, ginger crumble, pear sorbet, cinnamon tuile, burnt honey crémeux
GF, NF

Carrot
cheesecake, orange carrot cake, whipped buttermilk, ginger carrot sorbet, candied pecans
GF

Apple
sliced apple cake, green apple sorbet, caramel poached apple, pistachio crumble, brûlée
V, DF, GF

Black Velvet
red velvet cake, coffee roasted beet, cream cheese ice cream, cherry gel,
chocolate soil, port wine chocolate sauce
GF, NF

Chocolate
chocolate crémeux, potato chips, beer caramel,
chocolate bark, soil, pretzel croutons
NF

Caramel
brown sugar flan, brown butter graham crumble,
caramelized croissant, dulce macaron, coffee ice cream
NF

Pumpkin
pumpkin bread, mascarpone, maple honeycomb, pecan crumble, pumpkin mochi, chocolate olive oil ice cream
V, DF, GF

All dessert choices are $12

   

After Dinner Drinks

Finger Lakes Fireside Coffee
flx cassis liqueur, amaretto

Pumpkin Cocoa
godiva white chocolate liqueur, pumpkin sauce

Warm Vanilla Cider
brown sugar, bourbon

French Press Coffee


GF = Gluten Free  |  DF = Dairy Free  |  NF = Nut Free |  V = Vegan 

 

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