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| Pâtisserie. |
We
make no apology for these deserts. They're sheer indulgence - made in
the finest traditions of the French Pâtissier. |
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| BROKEN
GLASS MOUSSE. |
Amaretto mousse
in an oat, almond and honey case lined with preserved wild cherries in their
own syrup and decorated with shards of broken caramel. |
CHOCOLATE
TRUFFLE.
|
Dark and intense as a Bronte
novel this truffle is flavoured with rum and served with crushed amaretti
and a splash of cream. |
PEAR AND CHOCOLATE
TART.
|
The lightest pastry case lined
with dark chocolate and filled with frangipane topped with fanned pears.
Served with crème fraîche. |
MARBLED LEMON
AND LIME CHARLOTTE.
|
Fresh lemon bavarois marbled
through with a lime one all enclosed in sponge ribbed with lemon curd. |
GAELIC COFFEE
CHEESECAKE.
|
Coffee cheesecake spiked with
Drambuie sitting on a chocolate biscuit base and decorated with swirls of
cream and toasted walnut halves. |
RED BERRY MILLE
FEUILLE.
|
Whispers of puff pastry layered
with pastry cream, red berries in season and whipped cream. |
LEMON TART.
|
We glaze our version of the
classic French tart, sharp and luscious, with a thin crust of caramel. |
PARIS-BREST.
|
Named for a cycle race, this
choux ring is filled with praline cream and softly beaten cream. |
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