Dessert Menu

Our desserts are housemade by pastry chefs at our sister restaurant, Green Valley Grill.

Happenings: New Seasonal Features

DESSERTS

◊CRÈME FRAICHE CHEESECAKE 8
with a citrus-rosemary shortbread crust and strawberry-rhubarb coulis
*J. LOHR, “Late Harvest” Riesling, Arroyo Seco ‘14 9.50

MORE THAN CHOCOLATE CAKE 8
flourless chocolate decadence disguised as cake, with a layer
of vanilla scented chocolate pâte and fresh raspberries
*PACIFIC RIM “Framboise,” California MV 6.00

◊LEMON CRÈME BRÛLÉE 8
baked custard infused with lemon zest, topped with a delicate layer of caramelized sugar and served with a lavender shortbread cookie
*CAMPBELLS Muscat Rutherglen, Australia MV 10.25

PROFITEROLES 7
pastry puff trio filled with housemade vanilla bean ice cream and
drizzled with warm chocolate sauce
*FONSECA 2011 Late Bottled Vintage 6.00

CRÈME FILLED WARM “BEIGNETS” 8
deep-fried pastry puffs made in house, filled with rich pastry cream, dusted in powdered sugar and served with warm chocolate sauce
*COCKBURN’S 10 Year Tawny 8.00

MOUSSE DUET 8
milk chocolate raspberry and decadent dark chocolate with
freshly whipped cream and pirouettes
*GRAHAM’S 20 Year Tawny 11.50

AFFOGATO 6
housemade vanilla bean ice cream with a shot of steaming espresso, served with French almond macaroons
*EMILIO HIDALGO, Pedro Ximénez Sherry 12.00

◊PRINT WORKS MINI DESSERT MÉLANGE 12
Crème Fraiche Cheesecake, Lemon Crème Brûlée,
Dark Chocolate Mousse, Profiterole

◊Chef’s features April 24 — June 4

*Indicates wine pairing selections

Please let us know about your allergies. Some recipes may contain nuts or other allergens.