BANANA PROFITEROLES
WITH WARM CHOCOLATE AND A CARAMEL SAUCE
BANYULS DOMAINE DE LA TOUR VIEILLE 2001
TRIO OF SORBETS WITH CITRUS JUS
CHAMPAGNE GOSSET BRUT EXCELLENCE N.V.
BERRY MOUSSE AND PEAR COMPOTE with Walnut Finanacier
With Walnut Finanacier
MUSCAT DE RIVESALTES "VIGNES LO CLAVELLE" DOMAINE EY 2003
HAZELNUT PARFAIT WITH HONEY TUILE COOKIE
RAMOS PINTO LATE-BOTTLE-VINTAGE PORT 1998
PLOUF APPLE TARTE TATIN
WITH FRENCH VANILLA ICE-CREAM AND A CARAMEL SAUCE
SAUTERNES MAISON NICOLAS 2003
VANILLA BEAN CREME BRULEE
CHAMPAGNE GOSSET BRUT EXCELLENCE N.V.
DARK CHOCOLATE MOUSSE WITH CUSTARD LEMON HEART
COCKBURN'S 20 YEARS TAWNY PORT
CHOCOLATE FONDUE WITH SEASONAL FRUITS
VINTAGE PORT 1977
ASSORTED CHEESE PLATE
FOUR ASSORTED CHEESES WITH TOAST POINTS

HERVE MATHE, PASTRY CHEF