The final courses of your evening at The Pointe are brought to you by our in-house pastry team.
The cheese, dessert and bread program change with the seasons which inspire our daily creations. With the freshest local and seasonal products coupled with the exotic from around the world, our pastry team looks to delight, inspire and challenge your palette with an array of modern whimsy. In the comfort of the conventional with the spirit & adventure of the unconventional, we look forward to helping you find the perfect selection and pairing.
Chefs Warren Barr and David Sider are committed to providing you with the freshest, locally sourced ingredients possible. As such specific items in each menu selection may change based on availability. Although updated on a regular basis, onsite menus may show slight variations from the below.
Reblochon, France, Savoie
Semi-Soft & Rind Washed
Morbier, France, Franche-Comte)
Mont Jacob, Quebec, Saquenay-Lac-Saint-Jean
Alpindon, BC, Creston
Cow, Raw, Organic
Therondal, France, Averon
Red Leicestershire, England, Vale of Belvoir
Cabrales, Spain, Asturias
Cow, Goat, Sheep, Raw
4 Selections 24-
6 Selections 36-
8 Selections 48-
10 Selections 60-
Grand Tasting - All Cheeses 72-