Dessert Menu
SWEETS
- VALRHONA TRUFFLE CAKE vanilla cream, seasonal berries
- “LEMON MERINGUE PIE” toasted meringue, graham cracker crust
- BEIGNETS café au lait syrup, chocolate sauce
- FUJI APPLE COBBLER yogurt ice cream, candied pecans
- PISTACHIO LAYER CAKE morello cherry compote, milk crumb
DESSERT WINES + PORT
- WARRE’S, Vintage Port, 1994
- TAYLOR FLADGATE, Tawny Port, 20 Year
- FONSECA, Bin No. 27 Ruby Port
- BANFI, Brachetto d’Acqui, Piedmont, Italy
- LES CLOS DE PAULILLES, Banyuls Rimage
- DON PX, Montilla-Moriles, Spain
- INNISKILLIN, Ice Wine, Vidal, Niagara Peninsula
- NIVOLE, Moscato d’Asti, Michele Chiarlo, Italy
- ST. SUPÉRY, Moscato, California
- QUADY, “Essensia,” Orange Muscat, California
- LAS PERDICES, Ice Wine, Argentina
- CHALK HILL, Botrytised Sémillon, Sonoma Valley, 1997
- DOLCE BY FAR NIENTE, Napa Valley
- DRY CREEK, “Soleil,” Sonoma
- CHATEAU GUIRAUD, “Le Dauphin,” Sauternes
- ROYAL TOKAJI, “5 Puttonyos,” Hungary
- GRAND MARNIER FLIGHT TRAY Cent Cinquantenaire, Centenaire and your choice of Grand Marnier or Vanille Noire Naturelle de Madagascar