DESSERT

Blood Orange Sorbet and Marcona Almond Sherbet
with Caramel Orange Almond Cookies   8.00
* Frogmore Creek Iced Riesling ’06   8.00

Meyer Lemon Trifle with Murcott Mandarin Syrup
and Citrus Supremes   8.50
* Frogmore Creek Iced Riesling ’06   8.00

Vietnamese Coffee Panna Cotta with Candied Kumquats and Salted Cashew Cookies   8.50
* Calera Dessert Viognier ’06   11.50

Warmed Toasted Almond Crepe Cake with Brown Sugar Poached Apples and Calvados Ice Cream   8.50
* Domaine Fontanel Rivesaltes Ambré ’96   7.50

Warm Chocolate Butterscotch Tart with Guinness Ice Cream   8.50
* Domaine Fontanel Rivesaltes Ambré ’96   7.50

Bleu Di Monviso and Pilota Cheeses with Seville Orange Marmalade, Balsamic Poached Cherries, Candied Pistachios and
Toasted Baguette    9.50
* Ferreira 20 Year Old Tawny Porto   12.50
DESSERT WINE
La Caudrina Moscato d’Asti, Romano Dogliotti   8.00
Frogmore Creek Iced Riesling  ’06   8.00 
Calera Dessert Viognier ’06   11.50
Wolfer Goldgrube Riesling Auslese ’06   13.50
Domaine des Baumard Quarts de Chaume ’05   15.00
Domaine Fontanel Rivesaltes Ambré ’96   7.50
Pomele Rosso Dolce Aleatico ’06   7.50

COFFEE DRINKS & TEA
French Press Coffee Service:
8 oz. 3.00
17 oz. 5.50
Espresso 3.00
Double Espresso 3.50
Cappuccino/Caffe Latte 3.75
Tea Service per person** 4.00
Organic Qi Zhong Oolong, Organic White Monkey (Green), English Breakfast, Lychee Black, Elderflower Osmanthus, Peppermint, Chamomile

*Ritual Coffee Roasters:  Los Andes, El Salvador
**All Teas Provided by Red Blossom Tea Company
 PORT & MADEIRA
Quinta De La Rosa LBV ’03   7.25
Cornet & Cie Banyuls Rimage ’03   8.00
Ferreira 20 Year Old Tawny Porto   12.00
Broadbent Colheita Madeira ‘96   12.00

SHERRY & DIGESTIVE
Antica Formula   6.25
Tio Pepe Palomino Extra Dry Fino Sherry   5.00
Lustau Dry Oloroso “Don Nuño” Sherry   6.50
Lustau East India Solera Sherry 7.00
pastry chef: debbie hughes