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The five items on the à la carte dessert menu at The Immigrant Restaurant are amalgamations of rich, decadent tastes and textures that tempt the taste buds. However fundamental the individual ingredients may be, combinations like coconut mascarpone, green tea sorbet and pineapple chip set the passion fruit tres leches “tiramisu” apart from its more traditional brethren. The flourless chocolate cake might seem simple enough, until one delves deeper into its chocolate Parisian cream, sour cherry sauce and cream cheese ice cream. The dessert course featured on a recent tasting menu was a disarmingly sweet Bass Lake chèvre cheesecake with strawberry rhubarb compote, basil sorbet and balsamic reduction. For those with less of a sweet tooth, the cheese menu at the Forbes Travel Guide Four-Star restaurant offers a litany of options from hard to soft cheeses and everything in between.