Perigee Fine Dining
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Cross Town Kitchens

Perigee Fine Dining

Main Course Desserts

Mango Cheese Cake
An unbaked mango cheesecake topped with poached rhubarb and basil
12

Banana Trio
Banana sorbet over a milk chocolate mousse; Toasted banana bread topped with white chocolate; Roasted bananas over a dark chocolate brownie
13

Upside Down Cake
Upside down pineapple cake with pink peppercorn ice-cream, green tea & pineapple consommé “bubble tea”
13

Chocolate Soft Cake
Dark chocolate soft cake with salted caramel sauce topped with passion fruit sorbet
15

Lemon Soufflé
Lemon soufflé with blueberries, a salad of fresh apples and lemon/thyme ice cream Allow 15 minutes to prepare
14

Cheese
Please inquire about our daily selections

Rondoudou
Québec
Unpasteurized goat milk Fromages Chaput (Artisan)

Filou
Québec
Unpasteurized cows milk Fromages Chaput (Artisan)

Beemster Extra Old
Holland
Pasteurized Cow’s Milk Het Beemsterwapen

Riopelle de I'Lile
Québec
Thermised Cow’s Milk Societe Agricole du Ile-Aux-Grues (Artisan)

Toscano
Ontario
Pasteurized Sheep’s Milk Monforte Dairy (Artisan)

Laguiole
France
Raw Cow’s Milk

Forme d'Ambert
Rhone Alpes, France
Unpasteurized cow milk

Mont Jacob
Québec
Pasteurized Cow's Milk Fromagerie Blackburn (Artisan)

Selection of:
One 5
Two 10
Three 14
Four 18
Five 22



Reserve your table at Perigee by clicking here.

For groups larger than 5, please call us at 416.364.1397 or email us at info@perigeerestaurant.com to reserve.

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