desserts

desserts
lunch: 10 / dinner: 12
followed by suggested wine pairings
50th Anniversary Dessert Special
terrine of spumoni ice cream
cherry, pistachio, and chocolate ice cream
apple cider fritter
maple glaze, cinnamon ice cream
muscat, beaumes de venise, france, 2012, 10
espresso scented caramel & chocolate bar
brownie, espresso mousse
graham’s, tawny, 10 year old port, 10
tahitian vanilla bean crème brulee
fresh berries, palmier
chateau grand jauga, sauternes, france, 2010, 10
pumpkin duo
pumpkin cheesecake, caramelized pear & pumpkin upside down cake
ice wine, adelsheim, ''deglace'', oregon, 2012, 12
traditional pastries
lunch: 10 / dinner: 12
oeufs à la neige
crème anglaise, caramel sauce
apple tarte tatin
puff pastry, caramel apples, vanilla ice cream
~we proudly serve house made ice cream & sorbet~
artisanal cheese plate
15.5
ramos pinto “quinta ervamoira” 2007, port, 16
after dinner drinks
13.95
the trifecta: benedictine, calvados, drambuie, frozen grapes
perfect finish: frangelico, baileys, kahlua, espresso
Amy Simpson, Executive Pastry Chef