Seasonal Fruit Tart
$16.00
Buttery pâte sucrée shell filled with pastry cream and topped with jewel-like arrangements of seasonal California fruit, glazed with elderflower jelly
VegetarianSeasonalPastry Chef's Favorite
Gary Danko Menu
Dessert
Indulgent sweet finales crafted by our pastry team to leave a lasting and memorable impression
Valrhona Chocolate Soufflé
$22.00
Warm dark chocolate soufflé made with Valrhona 72% cacao, served tableside with Tahitian vanilla crème anglaise and a dusting of Peruvian cacao powder
VegetarianMust Order 20 Min in Advance
Crème Brûlée Trio
$18.00
Three miniature crème brûlées featuring classic Tahitian vanilla, lavender honey, and dark espresso, each with a perfectly caramelized sugar crust
VegetarianGluten-Free
Warm Toffee Pudding Cake
$17.00
Classic sticky toffee pudding with Medjool dates, drenched in warm butterscotch sauce, crowned with Devonshire clotted cream and a salted caramel tuile
VegetarianChef's Favorite
Artisan Ice Cream & Sorbet Selection
$14.00
Three scoops of house-churned ice cream or sorbet made daily — flavors include Madagascar vanilla bean, Tahitian mango, blood orange, and black sesame
VegetarianGluten-FreeSeasonal