Dessert Menu

DESSERTS

◊APPLE PITHIVIER 8
puff pastry tart filled with almond frangipane and apple butter with chocolate sauce and sheep’s yogurt orange ice cream
*CAMPBELLS Muscat Rutherglen, Australia MV 10.25

MORE THAN CHOCOLATE CAKE 8
flourless chocolate decadence disguised as cake, with a layer of vanilla scented chocolate pâte and fresh raspberries
*HAWK & HORSE “Latigo,” Late Harvest Cabernet, Lake County 11.00

◊CHAI SPICED CRÈME BRÚLÉE 8
with pirouette cookie
*BEAULIEU VINEYARDS “Muscat de Beaulieu,” Napa MV 6.50

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
Grand Marnier white chocolate 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
Apple Pithivier, Chai Spiced Crème Brûlée,
Dark Chocolate Mousse, Profiterole

◊Chef’s features February 26 — March 31

*Indicates wine pairing selections

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

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.