Desserts

Chocolate Hazelnut Financier 
Raspberry Rose Custard, Caramel Ganache, Butter Hazelnut Ice Cream
Suggested Wine: Marenco Brachetto d’Acqui “Pineto”  ‘07 (Piedmont)

Toasted Coconut Pavlova 
Key Lime Curd, Mango Coulis, Tropical Fruit
Suggested Wine: Mt. Horrocks “Cordon Cut”  ‘06 (Clare Valley)  
 

Honey Mousse Semifreddo 
Orange-Lavendar Syrup, Pistachio Palmiers
Suggested Wine: Lilly Pilly “Noble Blend” Riverina ‘02 (Australia) 

Ricotta Fritters 
Sour Cherry Jam, Lemon Ricotta Ice Cream
Suggested Wine: Schramsberg Crémant Demi-Sec ‘04 (California) 

Cornmeal Shortbread  
White Chocolate Cream, Huckleberry Caramel,
Bittersweet Chocolate Grand Marnier Sorbet
Suggested Wine: D’Oliveiras Bual “Reserva” 1922 (Madeira) 

Classic Creme Brulee 
French Custard, Tahitian Vanilla Beans
Suggested Wine: Buller Tokay (Victoria)

Selection Of French Cheeses 
Five Cheeses Served with Sun Dried Fruits and Nuts    
Suggested Wine: Dessert Wine Flight 

Emily Cookson, Charleston Grill Executive Pastry Chef