Dessert

Warm dark chocolate soufflé with Guanaja 70% couverture, tahitian vanilla crème anglaise, and cocoa nib tuile

Meyer lemon and blood orange pots de crème with Chantilly cream, candied zest, and lavender shortbread

Caramelized puff pastry layered with Tahitian vanilla diplomat cream, seasonal berry coulis, and spun sugar

A curated selection of three domestic and imported cheeses served with honeycomb, quince paste, and seeded crackers