Dessert Menu

Keylime Tart  10
Crème Fraiche Mousse, Basil Swirl Meringue, Grapefruit Gel, Poppy Seed Olive Oil Cookie, Hibiscus Marshmallow, Pickled Lemon, Chamomile Crumble & Compressed Citrus

Butterscotch Custard  10
Caramel Corn Flake Crunch, Buttermilk Sherbet, Caramel Sauce, Bourbon and Maple Sponge Cake & Popped Sorghum

Taza Chocolate Crèmeux  11
Housemade Sea Salt, Vanilla Mascarpone, Brown Sugar Granola, Salted Caramel & Milk Chocolate Malt Sauce

Ricotta Cheesecake Tart  10
Dried Fig Jam, Meyer Lemon Mousse, Vanilla Apricot Sauce Coriander Hazelnuts & Fennel Straws

Taza Thimble Cake  10
Banana Sherbet, Coconut Vanilla Powder, Coffee Chocolate Sauce, Coconut Meringue, Wheat Berry Cocoa Nib Streusel, Coffee Marshmallows & Lace Tuile

St. Honoré  10
Earl Grey Pastry Crème, Salted Caramel Mousse, Sesame Pâte à Choux, Mascarpone Crème, Orange Caramel & Puff Pastry

Housemade Ice Cream or Sorbet  8
Sesame Tuile

 

Artisanal Cheese Plate  16

Riley’s 2x4, Raw Cow & Goat’s Mixed Milk* 
Blue Ledge Farm, Salisbury, VT 
Mature, Smooth, Gentle
Spiced Mixed Nuts

Red, White & Blue, Raw Cow’s Milk* 
Plymouth Artisan Cheese, Plymouth Notch, VT
Rich, Buttery, Peppery
Honey Comb

Oma, Raw Cow’s Milk*
Von Trapp Farmstead, Waitsfield, VT
Wash Rind, Creamy, Silky
Homemade Seasonal Jam

*The Commonwealth of Massachusetts suggests that the consumption of raw or undercooked meat, fish, shellfish, eggs and poultry may be harmful to your health and increase the risk of food borne illness

Note: menu items and photos are subject to change