desserts

classic crème brulee, assorted little cookies 7

standard bistro pecan pie, vanilla bean ice cream 7

buttermilk panna cotta

late summer fruit “salad”, buttery shortbread cookies 7

black mission fig tart

almond butter, spiced rum, orange cream 7

southern peach cobbler, peach noyaux ice cream 7

warm chocolate cake

candied pecans, caramel sauce, espresso ice cream 8
(please allow 24 minutes for cook time)

old fashioned bread pudding

toasted walnuts, raisins, kentucky bourbon sauce 7

fresh blueberry crisp, streusel topping, lemon ice cream 7

standard house made ice creams

chocolate, bing cherry, mint 8

cantaloupe sorbet, gingersnaps 6

seasonal fruits and cheeses:

grana padano parmesan, stilton bleu, alabama goat cheese,
black mission figs, cantaloupe, watermelon 11

pastry chef
kathryn albertson
 dessert wines

‘01 chateau barbier, sauternes, france 12/48

‘05 saracco, moscato d’asti, italy 9/36

‘05 king estate, vin glacé, oregon 11/44

‘03 naughty, sticky 15/60

sandeman founder’s reserve port 11

fonseca ruby porto 8

sandeman tawny 8

cognacs

courvoisier V.S. 8

courvoisier V.S.O.P. 10

martell V.S. 8

hennessey V.S. 8

cordials

grand marnier 9

amaretto disaronno 8

b&b 8

drambuie 8

dessert martinis

chocolate martini 9

french martini 9