DESSERTS
Dinner
*Suggested Wine Pairings
Honeycrisp Apple Tapioca Parfait (V/GF)
Cinnamon, Caramel, Churro Crisp
Chateau Grand Jauga, Sauternes, France, 2011
“Black Forest” Tart
Chocolate, Cherry, Sweet Cream, Goat Cheese Gelato
Graham’s, Tawny, Port, 10 Yr. Old
Strawberry Basil Profiterole
Warm Strawberry Coulis, Thai Basil Ice Cream, Dehydrated Strawberries
Muscat Beaumes De Venise, France, 2015
London Fog Crème Brûlée (GF*)
Ginger Spiced Creme Brulee
Fresh Berries, Molasses Oat Cookie
House Made Ice Cream (GF*) & Sorbet (V/GF)
Fresh Berries, Shortbread Cookie
Artisanal Cheese Plate
Chef’s Selection
Yalumba, “Museum Muscat”, Australia, N.V.
JOHN BROCKWAY
Executive Pastry Chef
PLEASE NOTE A 4% SURCHARGE WILL BE ADDED TO ALL CHECKS;
FOR QUESTIONS, INQUIRE WITH A MANAGER