DESSERT
CARROT CAKE CHEESECAKE 10
candied ginger and caramel carrot frosting
CHAI SPICE MOUSSE 10
orange chiffon cake, fig and fennel compote, anise syrup
CHOCOLATE PECAN PEAR TART 12
date and pecan crust, sautéed maple pears
WARM APPLE SHORTCAKE 10
cheddar crisp, cider ice-cream and caramel sauce
PINE’S PSL DONUT 9
pumpkin mousse, coffee cream and walnut praline
CHEESE
Fourme de Ambert 7
Made with pasteurized cow milk, this blue cheese is creamy and lightly sweet.
An aromatic and moderate blue, this cheese is a staff favorite!
Lavort 7
Delicious cave aged cheese made from pasteurized sheep milk. The natural rind hides a
beautiful ivory interior which is nutty, earthy and savory.
Brillat-Savarin 8
Pasteurized cow milk and cream creates this incredibly rich and creamy triple cream cheese.
Flavor notes include white mushrooms, nutty and buttery.
Tomme de Chambrille 8
A pasteurized goat milk cheese created in a slightly larger size, thus allowing it to be
ripened longer than its smaller counterparts. Beautiful ash rind, bright white interior and a
complex nutty flavor round out this cheese.
Pave du Nord 7
Pasteurized cow milk is naturally colored with annatto seed resulting in a beautiful
rich orange color. This is a very firm and mild flavored cheese with a natural rind.
All selections served with house made crackers and accompaniments.
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