Dessert

Warm Valrhona dark chocolate lava cake with Tahitian vanilla bean ice cream, salted caramel tuile, and gold leaf

Silky Meyer lemon curd in a buttery pâte sucrée shell with Italian meringue, raspberry coulis, and freeze-dried raspberry powder

Classic vanilla bean custard with a caramelized sugar crust, fresh seasonal berries, and a garnish of spun sugar

Curated board of three artisan cheeses—aged Comté, Époisses, and Humboldt Fog—served with honeycomb, Marcona almonds, and house-made fig jam