Reservations Call: 619-239-1377

DESSERTS

Please Note A 4% Surcharge Will Be Added To All Checks;

For Questions, Inquire With A Manager

Menu Divider

“Carrot Cake” (V/GF)

Aquafaba Kisses, Local Carrots, Ginger, Toasted Coconut Sorbet
chateau grand jauga, sauternes, france, 2011, 12

 

Whiskey Caramel Bread Pudding

Crème Fraiche Ice Cream, Medjool Dates, Candied Walnuts
malaga, “victoria”, spain, 2014, 12

 

Chocolate Feuilleté

Peanut Butter Pastry Cream, Chocolate Fans, White Chocolate Cremeux
ice wine, inniskillin, “pearl vidal”, canada, 2015, 20

 

Blackberry Tapioca (GF/V*)

White Peach Sorbet, Coconut, Almond Brittle
moscato d’asti, ceretto, d.stefano 2016, 10

 

Red Velvet Baked Alaska

Red Velvet & Cream Cheese Ice Creams,
Swiss Meringue, Dark Chocolate Sacher
yalumba, “museum muscat”, australia, n.v., 10

 

Tropical Meringue

lime curd, passion fruit reduction, warm butter mochi cake
graham’s, tawny, 10-year-old port, 1

 

House Made Ice Cream (GF*) & Sorbet (V/GF)

Fresh Berries, Shortbread Cookie

Menu Divider

Artisanal Cheese Plate

Tres Leches La Gruta, Mimolette Vieille, Bermuda Triangle, Fourme D’ambert
chateau tertre de bosquet, sauternes, 2016, 10

Menu Divider

John Brockway, Executive Pastry Chef

* Menus are subject to change