CONVERSATION
A daily changing dessert. We'll talk about it.

APPLE CRISP
Fresh Granny Smith apples, and a touch of lemon, with an oatmeal, brown sugar, nutmeg topping

MOUSSE au CHOCOLATE
Light and airy mousse made with dark french-vanilla chocolate

CREME BRULEE
Creamy, light, warm custard with caramelized brown sugar topping

GATEAU NANCY
Moist, chocolate, almond-flour cake, garnished with Creme Anglaise

Desserts are made daily in our kitchen.

La Bohème Restaurant
Dolores Street at 7th, Carmel, California 93921
(831) 624.7500

Designed and maintained by La Bohème Restaurant