Desserts

 

FRANCK OYSEL
Executive Pastry Chef

Born and raised in France, Franck has been working in classic patisseries with Master Chefs since he was 15 years old. Franck and Interim both highly emphasize the importance of producing high quality dishes that aesthetically appeal to all the senses, exhibit a true attention to detail, and preserve the flavor of the ingredients.

 

Le Bourbon *
honey buttercream, bourbon vanilla dacquoise,
local honey, raspberry coulis, caramel decoration
10

Madagascar *
vanilla creme brulee with berry compote
10

Chocolate Cake
chocolate cake with warm chocolate center,
bourbon vanilla gelato
10

Peanut Butter Cream Pie
dark chocolate ganache, graham cracker crust,
peanut brittle
10

Peche Melba *
poached peaches, vanilla gelato, peach sorbet,
fresh raspberry coulis, toasted almonds
10

Banana Pudding
warm caramelized banana, vanilla custard, banana compote,
house-made vanilla wafers, caramel sauce
10

Chocolate Chip Cookies
two warm chocolate chip cookie with french chocolate
with one scoop of vanilla gelato
8

*gluten free