This document lists dessert and drink options for a restaurant. It describes 7 desserts ranging from chocolate truffle cake to tropical fruit mousse cake, each paired with a suggested wine. It also lists port, sherry, cognac and brandy options and their prices.
This document lists dessert and drink options for a restaurant. It describes 7 desserts ranging from chocolate truffle cake to tropical fruit mousse cake, each paired with a suggested wine. It also lists port, sherry, cognac and brandy options and their prices.
This document lists dessert and drink options for a restaurant. It describes 7 desserts ranging from chocolate truffle cake to tropical fruit mousse cake, each paired with a suggested wine. It also lists port, sherry, cognac and brandy options and their prices.
This document lists dessert and drink options for a restaurant. It describes 7 desserts ranging from chocolate truffle cake to tropical fruit mousse cake, each paired with a suggested wine. It also lists port, sherry, cognac and brandy options and their prices.
Le Péché au Chocolat - 7.25 Tarte à la Rhubarbe à la Crème - 7.25
A rich creamy chocolate truffle cake perfectly paired with Alsacian cream custard paired with sweet and tart rhubarb, raspberry coulis served warm in a pâte sucrée crust Suggested wine: 2002 Monastrell, Olivares “Dulce” Suggested wine: 1998 Weinbach Gewurztraminer VT “Altenbourg” glass – 5.95 500ml bottle - 39.95 glass – 6.50 full bottle - 41.95
Crêpe au Calvados aux Pommes - 7.50 Gateaux l'Opéra - 7.50
Calvados-flavored crêpe filled with caramelized cinnamon An Elephant Walk rendition of the Parisian classic : Opera apples, garnished with vanilla bean ice cream and crème cake with multi layers of coffee almond dacquoise Anglaise interlaced with coffee buttercream and chocolate Suggested wine: 1998 Weinbach Gewurztraminer VT “Altenbourg” ganache; garnished with vanilla ice cream glass – 6.50 full bottle - 41.95 Suggested wine: 2004 Orange Muscat, Quady “Essensia” glass – 5.50 half bottle - 21.95 Fantaisie Tropicale - 7.50 A flourless coconut cake topped with fruit mousse flavored Crème Glacée et Sorbet - 6.00 with passion fruit, mango, guava, raspberry, banana and Choose your ending combination: rum, finished with a layer of coconut mousse and topped Raspberry Sorbet, Vanilla, Ginger with white chocolate ganache and toasted coconut Suggested wine: 2003 Riesling Auslese, Dr. Loosen Suggested wine: 2003 Riesling Auslese, Dr. Loosen glass – 7.50 Half bottle – 32.95 glass – 7.50 Half bottle – 32.95
Port & Sherry Cognac & Brandy
Graham’s 20 year old Tawny 13.95 Ferrand Reserve 1er Cru 20 yr 14.95 Taylor Fladgate 20 year old Tawny 12.95 Kelt vsop 13.95 Graham’s 10 year old Tawny 8.95 Courvoisier vsop 12.75 Warre’s “Nimrod” Tawny 7.50 Rémy Martin vsop 12.75 Graham’s Six Grapes unfiltered reserve 6.95 Hennessey vs 8.95 Fonseca “Bin No 27 Fine Reserve” 6.75 Belle de Brillet la poire williams au cognac 8.50 Taylor Fladgate 1999 LBV 6.75 Morin vsop calvados 7.50 Warre’s “Warrior” Ruby 5.95 Clear Creek pear brady (Oregon) 7.25 Lustau Amontillado Sherry 5.95 Lustau Deluxe Cream Sherry 5.95 Lustau Fino Sherry 5.95