Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.820.2282 to take advantage of possible chef counter seating or last minute cancellations.


 Lemon-Ups® Meringue Cheesecake | vanilla cheesecake, lemon curd, LemonUps® crumb crust, toasted meringue, crispy lemon chip  |  9.50

Chocolate Japanese “cloud cake” |  chocolate soufflé cake, chocolate sauce, chocolate tuile, coffee ice cream  |  9.50

beignets sweet goat cheese and black mission fig filled pastries, ruby port reduction |  9.50

caramelized phyllo Bavarian napoleon  |  caramel-espresso Bavarian cream layers, crispy phyllo, hand painted-caramel truffle,  sherry infused hot chocolate  |  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


Ferreira Ruby Port 10.00

Niepoort 10 Year Tawny Port 14.00

Kopke LBV 2011 Port 12.00

Smith Woodhouse 1994 Vintage Port 25.00

Henriques & Henriques 10 Year Malvasia Madeira 13.50

Henriques & Henriques 10 Year Boal Madeira 13.50

Osbourne VORS 30 Year Palo Cortado Sherry 29.0

Vietti Moscato d’Asti 11.50

Robert Mondavi Moscato d’Oro 9.00

Domaine de Durban Muscat de Beaumes de Venise 13.00

Calvo Vin Santo del Chianti 10.00

Royal Tokaji 5 Puttunyos 22.00

Far Niente “Dolce” 24.50

Olivares Dulce Rojo Monastrell 14.50