dessert menu

Beignets caramelized apples, cardamom mascarpone ice cream, walnuts  $10

Citrus grapefruit curd, blood orange sorbet, lemon cake, meringue, coconut, basil seeds  $12

Chocolate spiced chocolate torn cake, milk chocolate mousse, white chocolate  $12

Pumpkin spiced custard, pumpkin seeds, biscoff, brown butter ice cream  $11

Berries and Custard assorted berries with crème anglaise  $10

Local Cheese Display assortment of cheeses, fruit, almonds  $14

Coffee & Tea

Cappucino $5

Café Latte $5

Espresso $4

Café Mocha $5

Breakfast Americana a robust blend of black teas, our blend of english breakfast  $6

Mountain Cloud Darjeeling floral notes from high grown himalayan tea  $6

Orange-Jasmine black tea with notes of orange, vanilla, bergamot and jasmine $6

Hojicha japanese green tea  $6

African Nectar african roobios with tropical fruit and blossoms $6

Mint Melange moroccoan mint   $6

Camomile Citron chamomile blossom blend  $6

Leacocks Madeira $8

Ramos Porto Tawny $9

Fonseca Bin $9

Taylor Gladgate Tawny $10

Grahams Six Grape $10

Dow 20 Year Tawny $18

Dessert Wines

King Estate, Vin Glace, Icewine, 2010  $35

Veuve Clicquot Demi Sec, NV 375ml $58

Rayne Vigneau, Sauternes. 05, 375 ml $65

PX Don Gran Reserva, 71, 375ml $70

Far Niente "Dolce", Napa 97, 375ml $149

Inniskillin, Vidal Icewine, Niagara Penninsula, Can. '02, 375ml $217

Niagara Penninsula, Ca. 02, 375ml $217

Dessert Wines

Courvoiser V.S.O.P $9

Remy V.S.O.P $9

Bizouard Calvados $13

Larrasingle X.O $15

Deleamaine "Pale & Dry" $20

Deleamain "Vespers" $25

Hennessy XO $36

Hine Triomphe $52

 

 

Reservations: 866.627.8313

Pastry Chef Robing Duke

 

Menu prices vary depending on the season.