dessert
warm fig beignets | sweet goat cheese and black mission fig filled pastries, ruby port reduction | 9.50
flan de queso | pickled fresnos, jalapeño lime syrup, hechas a mana cinnamon corn tortilla chips, strawberry | 9.50
lemon & blueberries | brûléed lemon sponge cake, blueberry verjus compote, white chocolate salted streusel, crème fraîche ice cream | 9.50
peanut butter-caramel tort | peanut butter ganache, crème fraîche caramel, peanut brittle tuile, vanilla bean ice cream | 9.50
house made ice creams and sorbets | lace cookie plate, choose three ice creams or sorbets or mix ‘n match | 9.50
pastry chef eric dale
pastry sous chef erika flores
port, sherry madeira
Niepoort 10 Year Tawny Port 14.00
Kopke LBV 2015 Port 12.00
Smith Woodhouse 2016 Vintage Port 25.00
Lustau “Los Arcos” Amontillado Sherry 11.00
M. Chapoutier 2017 Banyuls 16
Henriques & Henriques 10 Year Malvasia Madeira 13.50
Henriques & Henriques 10 Year Boal Madeira 13.50
dessert wine
Vietti Moscato d’Asti 11.50
Robert Mondavi Moscato d’Oro 9.00
Domaine de Durban Muscat de Beaumes de Venise 13.00
Merryvale “Antigua” Muscat 15
Vega Sicilia “Oremes” Late Harvest Furmint 14
Far Niente “Dolce” 24.50
cognac, armagnac, grappa
Ansac VS Cognac 10.00
Kelt VSOP Cognac 18.00
Hennessy VSOP 30.50
Hennessy XO 45.50
Delord Napoleon Bas-Armagnac 16.00
Moletto Grappa di Prosecco 12.00
Marolo Grappa di Brunello 20.50
Jacopo Poli “Pere di Poli” Pear Brandy 18.00
Busnel Calvados VSOP 19.00