DESSERT SEASONAL

  • PEAR CHOCOLATE TARTLETS

    • Fr. 13

    served with pear chutney and Amaretto sauce 
     
     

  • GIANDUJAPARFAIT

    • Fr. 13

    with plum sauce, orange fillets and nut brittle 

  • TOBELHOF SORBET

    • Fr. 7

    with pineapple salad and a dash of gin 

  • COUPE NESSELRODE

    • Fr. 14
    • Small serving Fr. 10

    Meringue bowl from Emmental, with vanilla ice-cream, egg cognac, chestnut vermicelli and whipped cream SMALL SERVING  

  • VERMICELLE

    • Fr. 13
    • small serving Fr. 9

    with meringue bowl from Emmental and whipped cream

  • TOBELHOF SPECIALITY

    • Fr. 11
    • with vanilla ice-cream Fr. 15

    homemade apple strudel with vanilla sauce
    First come, first served!