Dessert
(Please note items are subject to change in order to reflect seasonal and the freshest ingredients available)
Washington’s Pastry Chef of the Year - Heather Chittum
| For the Love of Nutella Chocolate Hazelnut Mousse Torte, Nutella Ice Cream |
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| Easter Sunday Ricotta Pie, Dried Fruit Compote, Candied Pecans |
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| Lingonberry Linzertorte Taleggio Cheese Ice Cream, Port Wine Reduction *Paired with Jonesy Australian Port |
$7 |
| Cheesecake Vanilla Cheesecake, Gingersnap Crust, Caramelized Pineapple and Grand Marnier Sauce |
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| Something Italian Caramel Pine Nut Tart, Gorgonzola Dolce, Rosemary Ice Cream; *Paired with Nivole Moscato D'Asti |
$7 |
| Puddin' Bittersweet Chocolate Pudding, Chantilly Cream |
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| A Molten Cake for Maryia Warm Bittersweet Chocolate Cake, Caramel Ice Cream |
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| High Tea for Jamie Currant Citrus Zest Scones, Tangerine Marmalade, Clotted Cream, Earl Grey Ice Cream |
Artisanal Cheese Selection
| Cheesetique, VA Served with seasonal accompaniments |
Three cheeses Four cheeses Five cheeses |
$18 $22 $26 |
Semi Soft/Soft
| Episses de Bourgogne, Cow, Burgundy France |
| Sweet Grass Dairy, Cow, GA USA |
| Mountain Top Blue, Cow, MD, USA |
Semi Hard
| Mobay, Goat & Sheep, WI USA |
| Rogue Creamery, Cheddar, Cow, OR, USA |
