Gateau Reine de Saba
"Queen of Sheba" Cake
rich chocolate and almond cake
iced with a decadent and creamy chocolate and cognac ganache
a Julia Child masterpiece!

Deep Dark Flourless Chocolate Cake
with fresh whipped cream

Triple Chocolate Truffle Tart
chocolate pastry with bittersweet and milk chocolates
swirled over fresh raspberries or Seville orange marmelade

Individual Bittersweet Chocolate Souffles
(for up to 8 guests)
with fresh whipped cream

Chocolate Mousse and Butterscotch "Parfait" Pie
graham cracker crust, dark chocolate ganache
layered with chocolate mousse, butterscotch pudding and
brandied whipped cream

Chocolate Raspberry Clafoutis

Lavender Creme Brulee
an intoxicating infusion of vanilla and fresh lavender

Vanilla and Lime Flan
rich but not heavy, tart and tangy

Creme Brulee Tart
luscious "burnt" sugartop in flaky pastry

Tarte Tatin
traditional upside-down apple tart on puff pastry

Classic Cherry Clafoutis

Caramelized Pear Clafoutis

Bittersweet Chocolate Mousse
with Chantilly Creme

Lemon Mousse
with fresh seasonal berries

Orange Mousse
with Grand Marnier-soaked orange supremes

Red Wine Poached Pears
spiced with cinnamon, vanilla and orange peel,
served with pecorino-romano on the side
Reine de Saba Photograph:
Chef Gene Gerrard Smith