vanilla crème brûlée and fallen chocolate cake, Grand Marnier macerated strawberries
cappuccino flavored chocolate mousse finished with cinnamon-white chocolate mousse, draped in chocolate ganache with warm blackberry compote
upside down apple pie with zabaglione gelato
brandy mascarpone mousse layered with espresso soaked lady fingers
homemade cheesecake tartlet with almond graham cracker crust, cheesecake fritter and seasonal cheesecake gelato, served with caramel, chocolate and strawberry sauce (sauces vary with changing of seasonal gelato)
ask about today’s freshly prepared selections
There may be a risk associated with consuming raw shellfish, as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, blood, or have other immune disorders, you should eat these products fully cooked.
All fresh herbs used are organically grown on premises.
20% gratuity added to parties of five or larger.
Proprietor: M. Cristiano Raffignone & Kelly Barker General Manager: Cassie Babin Assistant Manager: Erica Bacon Executive Chef: Lindsay R. Mason Chef di Cuisine: Patrice T. Guidry