Dessert Menu

Vanilla Bean Crème Brûlée - 6.00
Custard Baked with Vanilla
Suggested Pairing
Perrier Jouet Grand Brut Split - 15.00

Caramelized Banana Split - 8.00
Caramelized banana with Neopolitan ice cream, Chocolate Sauce, Caramel Sauce, Candied Walnuts and Whipped Cream Topping
Suggested Pairing
Remy Martin VSOP Cognac- 20.00

Ice Cream filled Crepes - 6.00
Vanilla Ice Cream filled Crepes with Fresh Berries & Caramel Sauce
Suggested Pairing
Dows Late Bottle Vintage Ruby Port - 9.50

Meyer Lemon Tart - 7.00
Lemon mousse in tart with Fresh Berry Compote Topped with Meringue
Suggested Pairing
Korbel Brut RoseSplit - 8.00

Chocolate Giandua-Coffee Mousse with Raspberry Coulis and Coffee Grissini - 7.00
Layers of Rich Cappuccino-Hazelnut Mousse and Raspberry Coulis & Garnished with Coffee Infused Bread Sticks
Suggested Pairing
Fonseca Bin 27 Ruby Port - 10.00

Walnut Brownie Sundae - 7.00
Warm Walnut Filled Brownie with Vanilla Ice Cream
Suggested Pairing
Makers Mark Infusion Manhattan - 9.00

Cheese Sampler - 8.00
Seasonal Selection
Suggested Pairing
Sandemans 20yr Tawny Port- 17.00

Espresso

Cappuccino - 4.00
Double Cappuccino - 4.75
Mocha - 4.25
Double Mocha - 5.00
Latté - 4.25
Double Latté - 4.75

French Press

Serves Four - 8.50
Serves One - 4.00