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.

Red Haven
farm fresh peaches topped with
crispy crumbles & peach gelato
10

Madagascar*
vanilla crem brulee topped with
fresh berries
9

Le Criollo
warm chocolate cake and
vanilla gelato with chocolate shavings
10

Opera
dark chocolate ganache,
coffee buttercream, coffee sponge cake
dark chocolate decoration
10

Sicily
three lemon macaroons, lemon zest,
white chocolate decoration
10

Sweet Magnolia Gelato*
daily selections
5

*gluten free