Dessert Menu
Deconstructed Chocolate Raspberry Tiramisu
A Note From Chef Ken Frank
A great example of “it’s ok to play with your food”. Step one, put a spoonful of raspberry sauce on the plate. Step two, hit it with the spoon, splat……….
Royal Blenheim Apricot “Pirouette” with Almond Butter Caramel and Sauternes Ice Cream
A Note From Chef Ken Frank
It’s a miracle I don’t weigh 500 pounds because we churn fresh ice cream in the pastry kitchen every day and I take quality control very seriously. We get delicious Blenheim Apricots from Bera Ranch in Winters for a few short weeks every year at the beginning of the annual “Stone Fruit Parade”
DESSERT MENU
Inspired Pastry & Cheese Selections
Pastry Chef Amanda Owens blends classic technique with colorful imagination and hedonistic deliciousness. In true La Toque style, her pastry menu highlights the sweetness of every season with elegant, ever-evolving creativity. For those who prefer a savory finale, we also offer a selection of artisanal cheeses with seasonal accompaniments. Our beverage team has, of course, devised a brilliant pairing for every dish on this menu.
Yuzu Cream Pie, Graham Cracker Crust, Strawberries, and Strawberry Ice Cream
A Note From Chef Ken Frank
We are fortunate to have a few local farms that grow strawberries right here that we can get “just picked” every day. Once you’ve had strawberries this good you just can’t do supermarket strawberries anymore.