Velvet Oak Fine Dining Menu
A triumphant conclusion to your Velvet Oak experience. Our Pastry Chef creates each dessert as a work of art, balancing classic techniques with creative California-inspired flavors.
Decadent dark chocolate soufflé baked to order with a molten Valrhona 70% heart, served alongside Tahitian vanilla bean ice cream and a warm crème anglaise. Please allow 20 minutes.
A curated board of five imported and domestic artisan cheeses, accompanied by honeycomb, candied walnuts, quince paste, fig jam, and toasted sourdough and seeded crackers.
Crisp almond pastry shell filled with silky Meyer lemon and blood orange curd, topped with Italian meringue torched tableside, microgreens, and edible gold leaf.
A perfectly set Tahitian vanilla custard with a crackling caramelized sugar crust, accompanied by fresh seasonal berries and a delicate tuile biscuit. A timeless French indulgence.