*Desserts are available for dinner
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 19
THE BUTTERFLY, YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
BLUEBERRY FIELDS, LEMON CREAM, LEMONGRASS FOAM, YOGURT SORBET 19
STRAWBERRY CARAIBES, PINEAPPLE AND LIME COMPOTE, COCONUT DACQUOISE 19
THE CLOUD, POPCORN CHANTILLY, CARAMEL MOO & PINK PEPPERCORN SABLE 19
LE JARDINIER PLANT BASED ICE CREAMS 19
DARK CHOCOLATE – PISTACHIO – COFFEE
ARTISANAL CHEESE PLATE, WALNUT RAISIN BREAD 32
CORPORATE PASTRY CHEF SALVATORE MARTONE