CH(I)EF

an international journey through the lives of Ch(i)ef Nef

Big Apple Cheesecake . $6

Celebrate New York with this creamy cheesecake with tart apple glaze and luscious
apple-caramel sauce. Topped with a crunchy caramel corkscrew.

Italian Rum Cake . $6.50

A South Philadelphia favorite; rum-soaked sponge cake layered with vanilla and
chocolate pastry creams and lightly vanilla-flavored whipped cream. Served with cherry
sauce and topped with a rum-infused cherry.

French Market Beignet . $4

Pufy New Orleans style yeast doughnut, lightly dusted with powdered sugar and topped
with a delicate caramel cage. Served with a pureed Bananas Foster sauce.

Haupia Kalaki . $12

Light & smooth Hawaiian coconut pudding wrapped in a brightly patterned macadamia
sponge cake, served with tangy pineapple sauce and a crispy dried pineapple flower.

Sakura Entremet . $6

Cherry blossom-soaked spongecake layered with sweet and creamy white chocolate
mousse. Served with matcha crme anglaise and chewy miniature hanami dango, a
favorite Japanese sweet rice candy.

Strawberry Wave . $7.50

Airy frozen strawberry mousse, served over decadent chocolate ganache and topped with
a chocolate representation of Virginia Beachs Wave sculpture.

Chocolate Barquette . $5

A rich chocolate ganache tart in a crumbly chocolate boat, served over US Navy blue &
gold blueberry and apricot sauces, and topped with a white chocolate sail.

CIV Tricolor Bombe . $8

Inspired by the Culinary Institute of Virginias logo, layers of bright Lavender and creamy
pistachio come together with a tart raspberry glaze in this frozen treat. Accented with a
raspberry, pistachio and blueberry and raspberry sauce.

Mijoter
avec
Sucre
dessert catering

Mijoter
avec
Sucre
dessert catering