Finishing Touches

Pump Room Bananas Foster
Banana tarte tatin, banana caramel sauce and butter pecan ice cream

Trio of Contemporary Ice Creams
Ginger-carrot, sweet basil and red beet-port wine

Artisanal Cheese Presentation
Assorted bouchée and fruit compotes

Carrot Cake
Three raisin compote, cinnamon carrot chips, sweet carrot reduction and root beer syrup

Chocolate-Cinnamon Teardrop
Cayenne-cinnamon truffle and brandy stewed peaches

Braeburn Apple and White Cheddar Tart
Oatmeal brittle, fennel ice cream and warm apple cider sauce

Pump Room Baked Alaska for Two
Vanilla génoise, pineapple-Californian raisin compote and pineapple-brandy sauce

Fromage Blanc Cheesecake
Midori geleé, mixed melon and basil syrup

Soft Ginger Charlotte
Golden raspberry sauce, mascarpone mousse and rock candy spike

Executive Chef Nick Sutton
Executive Sous Chef Daven Wardynski