BITTERSWEET CHOCOLATE MALT GATEAU
vanilla bean semifreddo, milk chocolate malt crunch,
espresso crème anglaise
10


BLACK VELVET CAKE
tcho chocolate mousse, hibiscus cocoa glaze,
pecan crumble
10
Red Blossom Tea Company Organic Formosa Red, Native Cultivar 5.25


CHOCOLATE BITES
milk chocolate peanut butter pavé,
dark chocolate almond cluster, bittersweet chocolate truffle
8
Red Blossom Tea Company Silver Needle Reserve 5.25

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BUTTERSCOTCH PEACH SHORTCAKE SUNDAE
organic yellow peaches, vanilla bean ice cream,
butterscotch sauce, buckwheat shortcake, raspberries
9
adapted from Emily Luchetti's cookbook The Fearless Baker


SUMMERTIME LIME SORBET
cucumber-Nolet gin granita
8


Executive Pastry Chef - Emily Luchetti
Pastry Chef - Terri Wu

4% service charge added for San Francisco Employer Mandates including Healthy San Francisco


BLUEBERRY PIE
fromage blanc ice cream, orgeat granita,
almond dragee, blueberry-lemon shrub
10


JAPANESE CHEESECAKE
shiso verjus rouge, yuzu-lemon cream,
organic strawberries
10
Red Blossom Tea Company Tung Ting 5.25


SHEEP MILK RICOTTA PANNA COTTA
safflower shortbread, apricots,
pistachio crumble, moscato d'asti sorbet
10

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Red Blossom Tea Company
5.25
Silver Needle Reserve hand-gathered white tea buds, rose and apricot notes
Tung Ting rolled “jade” Taiwan oolong, floral, orchids, gardenia
Dark Roast Tieguanyin rolled Anxi oolong, nutty, stone fruit, caramel
Dragon Pearl Jasmine Supreme jasmine scented young leaf buds
Organic Formosa Red, Native Cultivar Taiwan black tea, honey notes, creamy, cognac
Elderflower Osmanthus blend of two flowers, apricot and honey notes

Peet's Coffee
5
Organic Uzuri African Blend & House Blend Decaffeinated
Artisan Cheese

LOU BERGIER PICHIN
Fattorie Fiandino (Piemonte, Italy)
raw cow's milk, semi-firm, delicate, floral

OMBRA
Josep Cuixart (Catalunya, Spain)
raw sheep's milk, firm, buttery, hints of caramel

CHALLERHOCKER
Walter Rass (St. Gallen, Switzerland)
thermalized cow's milk, semi-firm, silky, nutty

CLISSON
Union Laitiere de la Venise Verte (Loire/Bordeaux, France)
goat's milk, semi-firm, Muscadet washed rind, fruity, sweet

FOURME d'AMBERT
Jean D'Alos (Auvergne, France)
raw cow's milk, semi-firm, smooth, earthy


Choice of three - 18
Choice of four - 22
Selection of all five - 25

served in one ounce portions with
freshly baked walnut bread and sherried pecans


Suggested Wine Pairings
Sauvignon Blanc/Semillon, Oro Puro, Napa Valley 2006 - 16.00
Cossart Gordon Madeira, Bual 1997 - 16.50


Last update: August 1,2011