The Peerless Restaurant & Bar

Peerless Desserts

Maple Pecan Tart

8
sweet shortbread crust,
caramel rum sauce & vanilla gelato

vanilla bean crème brulee

7
suggested pairing: 5 year leacocks’s madeira

7.50

orbit cake

7
flourless belgian chocolate cake
suggest pairing: sabra chocolate orange liqueur

10.50

grand marnier soufflé

10
please allow 10-14 minutes
suggested pairing: “beautiful” grand marnier and remy martin vsop

11.50

housemade gelato duo

7
choice of two
ginger white chocolate with burnt cherry compote
dark chocolate with candied cracked peppercorn & cayenne
brown butter
vanilla bean

grapefruit champagne sorbet

7

callebaut chocolate truffle

3.50 per
pistachio, hazelnut or cocoa powder

“brandy, cognac & spirits”

brandy	germain-robin, alambic	11.50
calvados	boulard	10.50
cognac	courvoisier, v.s.o.p.	12.50
cognac	martell, v.s.o.p	12.50
cognac	remy martin, v.s.o.p.	14
cognac	hennessy, x.o.	25

menu subject to change

craig fleischman, chef

sam jackson, sous chef

crissy barnett, owner

we request no separate checks

18% gratuity added to parties 5 or more