Desserts Menu | Knife & Fork Caterers NWA

Warm Chocolate Fondant: Valrhona dark chocolate, salted caramel core, crème fraîche, candied hazelnut.gf
Lemon Verbena Panna Cotta: Buttermilk set, compressed strawberry, micro basil, black pepper tuile.gfv
Brown Butter Financier: Almond cake, roasted fig, honey mascarpone, thyme oil.
Pavlova: Seasonal stone fruit, Chantilly cream, rose water, toasted pistachio.gfv
Cheese Course: Three selections from local and imported producers, house-made jam, honeycomb, walnut bread.

Mignardises: Rotating selection of petit fours, truffles, and candied citrus — two pieces per guest.v
Salted Caramel Tart: Pâte sucrée shell, dark caramel, fleur de sel, dark chocolate glaze.v
Seasonal Sorbet: Single scoop, made in-house from Arkansas-grown fruit when available.gfvg

Sauternes, Château Guiraud: Bordeaux, France — honeyed apricot, orange blossom, ginger.
Tawny Port, Graham's 10yr: Douro, Portugal — dried fig, walnut, caramel.
Moscato d'Asti, Vietti: Piedmont, Italy — light, effervescent, peach and apricot blossom.
Banyuls, Domaine du Mas Blanc: Roussillon, France — chocolate, black cherry, espresso. Pairs with the fondant.

In the Kitchen

A look at what comes out of our kitchen