The document describes the dessert and after dinner drink menu options at a restaurant. It includes 14 dessert options ranging from fruit tarts and cakes to cheesecake and a cheese plate. Each dessert lists a suggested wine or liquor pairing. The second section details specialty coffee drinks, ports, sherries, and brandies. There are over 25 after dinner drink options provided.
The document describes the dessert and after dinner drink menu options at a restaurant. It includes 14 dessert options ranging from fruit tarts and cakes to cheesecake and a cheese plate. Each dessert lists a suggested wine or liquor pairing. The second section details specialty coffee drinks, ports, sherries, and brandies. There are over 25 after dinner drink options provided.
The document describes the dessert and after dinner drink menu options at a restaurant. It includes 14 dessert options ranging from fruit tarts and cakes to cheesecake and a cheese plate. Each dessert lists a suggested wine or liquor pairing. The second section details specialty coffee drinks, ports, sherries, and brandies. There are over 25 after dinner drink options provided.
Fruit flavored gé génoise, noise, layered with lemon & ginger cream, cream, accompanied by a fruit puré purée of seasonal melon & lychee infused with nutmeg Suggested Pairing: “Essencia” California Orange Muscat 8 gl
PANE AL FORNO “baked bread pudding” 9.5
House- House-made banana walnut bread pudding infused with rum. Served with walnut gelato & rum sauce
“Liquid Chef’s” famous illy café Espresso Martini 12
DOUBLE THE SIN 9.5
Baked double chocolate torte with a Brie & white chocolate chocolate cream, orange scented Muscat chutney & pasta crisp
Suggested pairing: Quinta de Noval Ruby Port 6 gl
STRAWBERRY-RHUBARB TART 9.5
strawberry--rhubarb jelly Strawberry & rhubarb baked in a shortbread crust, a duet of strawberry & vanilla scented fondant & lemon lemon sorbet
Suggested pairing: Eola Hills Late Harvest Sauvignon Blanc 15 gl
PARFAIT DI CIOCCOLATA 9.5
Chocolate hazelnut gianduja bisquite, layered with strawberry mousse, served with a chocolate crunch & spiced cherry reduction
Suggested Pairing: Emilio
Emilio Lustau East India Solera Sherry 9 gl
CREAM CHEESE BRÛLEÉ 9.5
Caramel cheesecake & vanilla crème brûleé served with fresh berries & guava sauce
Suggested pairing: Churchill’s 10 yr Tawny Port 9 gl
CHEF’S SELECTION OF CHEESES 16
Suggested Pairing: Graham’s Vintage Port 1997 12 gl AFTER DINNER DRINKS SPECIALTY COFFEE DRINKS T.Cook’s Coffee 7.50 Tuscany Coffee 7.50 Amaretto di Saronno and Grand Marnier Romana Black and Crème De Cacao
Irish Coffee 6.50 Delos Coffee 7.50
Bushmills Irish Whiskey and Crème De Menthe Chambord and Tia Maria
Keoke Coffee 7.50 Arizona Coffee 6.75
Kahlua, brandy and Crème De Cacao Baileys Irish Cream and Courvoisier VS
Sunset Coffee 6.75 Bouganvilla Coffee 6.50
6.50 Cuervo Gold and Kahlua Tia Maria and Myers’s Dark Rum
PORT, MADEIRA & ONE DELICIOUS SHERRY
Quinta do Noval Ruby 6 2000 Osborne Vintage 18
Churchill’s 10 yr. Tawny 9 1995 Warre’s Late Bottled
Bottled Vintage 10
Delaforce “Curious & Ancient” 20 yr Tawny 12 Broadbent 10 Yr Malmsey Maderia 12
1997 Graham’s Vintage 12 Lustau “East India Solera” Sherry 10