DESSERTS

Seasonal Fresh Fruit Steusel Crisp with Vanilla Bean Ice Cream 7

Warm Chocolate Appaloosa Cake with Bittersweet Chocolate and Caramel Sauces 7

Pineapple-Upside-down Cake with Ginger-Honey Syrup & Vanilla Bean Ice Cream 7

Extra-Rich Dark Chocolate Mousse with Floating Hazelnut Cream 7

Steamed Apricot Bread Pudding with White Zinfandel Syrup 7

Burnt Strawberry Custard with Vanilla uile Cookie 7

Traditional Crème Brûlée 7

Orange Sorbet or Vanilla Bean Ice Cream 7

Dessert Sampler 10

TWENTY-FIVE DOLLAR DESSERT WINES (375 ml)

Yalumba “Antique Tawny” Port Barossa Vale, Australia

King Estate “Vin Gris” Pinot Gris Eugene, Oregon

Steele Late Harvest Chardonnay, Lake County, California

Babcock “Sublime” Gewürztraminer Santa Barbara Ca.

Dry Creek “Late Harvest” Zinfandel Sonoma, California

Bonny Doon “Vin de Glacière” Muscat Santa Cruz Ca.

Quady “Elysium” Black Muscat Madera, California

San Stefano Moscato D’Asti DOCG Piemonte, Italy

PORTS & CORDIALS BY THE GLASS

Wisdom & Warter Cream Sherry; golden and delicate 6

Delaforce ruby Porto; bright red cherry fruit 6

Fonseca Bin 27 Sherry; complex oak and spice flavors 6

O’Mara’s Irish Cream; creamy with mint overtones 7

Warres Late Bottled Vintage Port; unfiltered cherries 7.5

Ramos 10-Year Tawny Port; flavors of mocha & cassis 9

Taylor-Fladgate 20-Year Tawny; mature, cherry flavor 11

CHAMPAGNE & SPARKLING WINE

NV Kenwood "Cuvee Brut" California (187ml) 9

NV Gruet Brut Albuquerque, NM (375 ml) 16

NV Laurant Perrier Brut Reims, France (750 ml) 40

NV Francois Montand Blanc de Blanc France (750 ml) 30

NV Chandon Brut Napa, California (750 ml) 35

Gruet Grand Rose Albuquerque, NM (750 ml) 50

NV Veuve Clicquot Ponsardin Brut France (750 ml) 70

COFFEES & TEAS

Whiting’s Jakarta Blend Coffee
Espresso
Café Latté, Cappuccino
Café Mocha
Selection of Hot Teas