Patisserie Du Soleil menu with price

item price description
D13. Dacquois Terrine Cake $4.00 - $48.00 Meringue, pistachio and bavarian cream.
D16. Napoleon Mille Feuille Delices de la Maison Cake $4.00 - $48.00 Mousseline cream, puff feuillerage, raspberry and fondant.
D17. Opera Delices de la Maison Cake $4.00 - $48.00 Coffee butter cream, almond meringue, ganche, lady fingers, lade fingers, sponge cake and rum-liquor.
D18. Marjolaine Delice de la Maison Cake $4.00 - $48.00 Hazelnut cream, almond meringue, ganache, caramelized sponge cake and rum-liquor.
E25. Fruit Tarte $4.00 - $48.00 Pasty crust, seasonal fresh fruits, custard. Round small petit 4 oz.
E26. Combo Cherry Tarte $4.00 - $48.00 Pastry crust, glazed cherries, seasonal fruits, apples and pears. Round small petit 4 oz.
E27. Amandine Tarte $4.00 - $48.00 Pastry crust, fresh pears, raspberry jam, almond cream and rum-liquor. Round small petit 4 oz.
A1. Cappuccino Cheesecake $35.00 - $45.00 Cream cheese, coffee mousse, chocolate cookie base and cocoa.
A2. Amaretto Cheesecake $35.00 - $45.00 Cream cheese, amaretto mousse, griottes cherries and butter cookie base.
A3. Isocells Cheesecake $35.00 - $45.00 Cream cheese, raspberry, chocolate ganache maison specialists and chocolate chip cookie base.
A4. Isocells Cheesecake $35.00 - $45.00 Petti. Cream cheese, raspberry, chocolate ganache maison specialista and chocolate chip cookie base.
A5. Fruit Cheesecake $35.00 - $45.00 Petti. Cream cheese, seasonal fruits, mousse and butter cookie base.
A6. Pina Colada Cheese Cake $35.00 - $45.00 Petti. Cream cheese, pina-colada mousse, butter cookie base, candied fruits and coconut.
B7. Fruit Mousse Torte $35.00 - $45.00 Seasonal fruit, couils, genoise, sponge cake, raspberry, whipped cream and orange liquor.
B8. Orange Mousse Torte $35.00 - $45.00 Orange coulis, genoise grand-marnier-liquor, sponge cake, raspberry and whipped cream.
B9. Chocolate Mousse Torte $35.00 - $45.00 Chocolate mousse made in house, genoise cake base, rum-liquor added to sponge cake, raspberry, whipped cream. Free form decor chocolate marble.
C10. Tiramisu Terrine $35.00 - $45.00 Mascarpone cheese, coffee, rum-liquor, whipped cream, lady fingers and cocoa.
C11. 10" Mona Lisa Terrine Round Cake $55.00 White and dark chocolate, coffee, mousse, meringue, sponge cake, rum-liquor. Serves 10 to 12 people.
C12. Matisse Terrine $35.00 Seasonal fruit, coulis, mousse, sponge cake, brandy - liquor. Dome shaped - 3 lbs. Serves 12 to 14 people.
D14. Chocolate Decadence Delices de la Maison $35.00 - $45.00 Chocolate chip, cookie base, chocolate ganache maison specialists and raspberry.
D15. Lemon Ricotta Delices de la Maison $35.00 - $45.00 Ricotta cheese, lemon cream, genoise cointreau - liquor.
D19. Croquembouche Delices de la Maison $40.00 Caramelized eclair cream puff, custard cream, vanilla and rum-liquor.
D20. French Pastries Delices de la Maison $40.00 Assorted styles and flavors. French pastries come in all shapes and sizes. Serves 12 to 16 people.
E23. Country Apple Tarte $30.00 Pastry crust, caramelized apples, cinnamon, raisins, almonds and vanilla.
E21. Lemon Chiffon Tarte $30.00 Pastry crust, lemon mousseline and lemon zest.
E24. French Tarte aux Pommes Tarte $30.00 Pastry crust, custard or apple sauce and fresh apples.
E28. Saint Honore $35.00 Caramelized cream puff, puff pastry and vanilla cream.
E29. Tatin Tarte $35.00 Pastry crust and caramelized apples.
F30. Lemon Charlottes $35.00 Lady fingers, lemon mousse, genoisea and gin-liquor.
F31. Fruit Charlotte $35.00 Seasonal fruit, puree, bavarian cream or mousse, genoise, lady fingers and brandy- liquor.
F32. Caramel Charlotte $35.00 Bavarian cream caramel, genoise, rum-liquor, caramelized almonds and lady fingers.
F33. Chocolate Charlotte $35.00 Mousse au chocolate, genoise, rum-liquor and lady fingers.
F34. Bavarian Charlotte $35.00 Lade fingers, genoise and bavarian vanilla cream.
Chef's Special Cake Box A $45.00 Daily choices from the chef.
Chef's Special Cake Box B $65.00 Daily choices from the chef.
Chef's Special Cake Box C $115.00 Daily choices from the chef.

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