Paris - Brest
Med. $24
Delicious Pate à Choux in the shape of a bicycle wheel in honor of the cyclists on the Paris to Brest race. Filled with a Hazelnut Praliné butter cream and sliced toasted almonds.
Poire au Vin
Med. $24
Meg's recipe with creamy smooth custard and poached Pears in Red Wine and a hint of Vanilla Bean, Cinnamon and Clove
Gâteau au Chocolat
Med. $24
Rich and dense Flourless Cake made with extra dark Guayaquil Chocolate.
Gâteau Orange et Gingembre
Med. $24
Flourless cake with Ground Almonds and Pureed Orange with accented with Fresh and Candied Ginger.
Opera
Med. $24 - Large $40
Rich and dense blend of extra dark Guayaquil Ganache and Espresso Butter Cream between layers of Almond Joconde Cake.
Apple Chiboust
Med. $24 - Large $40
Baked apples and soaked in Pommeau de Normandie (Apple Wine). Topped with Crème Chiboust, a blend of vanilla custard and meringue.
Saint Honoré
Med. $24 - Large $30
Puff pastry with a ring of Pate à Choux filled with a Cream Custard and topped with whipped heavy cream and caramelized cream puff choux.
Hazelnut Caramel Dacquoise
Med. $24 - Large $40
A rich and crunchy layer of Chocolate Hazelnut Praliné, a smooth layer of Hazelnut Praliné Buttercream and a dense layer of Caramel Ganache between two layers of Hazelnut Dacquoise cake.
Tarte Aux Pommes
Med. $22 - Large $30
Puff pastry covered in a fan of Apple slices, sprinkled with sugar. Simple and delicious.
Mille Feuilles
Med. $24 - Large $30
Thousand layers of caramelized puff pastry filled with a Cream Custard.
Strawberry Mille Feuilles
Medium - $30.00 - Large $40.00
Thousand layers of Caramelized Puff pastry filled with a Mousseline Cream and Fresh Strawberries.
Menu
We change our menu seasonally to incorporate locally grown, sustainable ingredients from our partner farmers and growers. And visit St. Honoré during the holiday season for traditional French breads and pastries.
Download menu as printable pdf file »
Éclair Café - Chocolat
A Pate à Choux filled with a smooth Espresso Café Custard or a Cocoa Custard. Glazed with Fondant.
Paris - Brest
Delicious Pate à Choux Filled with a hazelnut praliné butter cream and sliced Toasted almonds.
Opera
Rich and dense blend of extra dark Guayaquil Ganache and Espresso Butter Cream between layers of Almond Joconde Cake.
Tarte Citron
A smooth and rich Lemon Custard on a bed of Almond Cream in a Sablé Shell.
Fruit Tart
Shortbread pastry shell filled with rich milk custard cream topped with a fresh strawberry.
Raspberry Valaine
Shortbread layered with raspberry purée covered with a layer of almond cream and sliced almonds.