DESSERTS
- Granita Parfait – italian fresh fruit ice and häagen dazs vanilla ice cream 5.75
- Tiramisu – ladyfingers, espresso, mascarpone, chocolate shavings and toasted hazelnuts 6
- Profiteroles – three puff pastries, häagen dazs vanilla ice cream and warm callebaut chocolate sauce 7
- Pots de Crème – callebaut chocolate custard 6.5
- Pannacotta – creamy vanilla italian custard 5.25
- Cookie Plate – chef’s assortment 5
DESSERT WINES
- Recioto dellaValpolicella – Allegrini ‘Recioto’ 1997, Tuscany (500ml) 95
- Muscat – Yalumba Winery ‘Museum Muscat’ NV, S. Australia (100ml) 8.75
- Tawny Port – Dow’s ‘Boardroom’ NV, Portugal (100ml) 6.5
- Ruby Port – Kopke NV, Portugal (100ml) 6.25
- Sherry – Alvear Pedro Ximenez de Anada 2004, Montilla-Moriles, Spain (96 Points, Robert Parker, 500ml) 59
- Sauternes – Chateau d’Yquem 2001, Bordeaux (100 Points, Robert Parker, 375ml) 399
- Sauternes – Chateau Rieussec 2004, Bordeaux (375ml) 60
- Zinfandel – Ridge ‘Essence’ 2001, Paso Robles (375ml) 40
