Dessert Menu

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

Happenings: New Seasonal Features | Valentine’s Day | Cake Decorating Class

DESSERTS

◊BUTTER PECAN & MILK CHOCOLATE TIMBALE 8
with butter pecan mousse, tart cherries and cinnamon whipped cream
*CAMPBELLS Muscat Rutherglen, Australia MV 10.

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

◊PASSION FRUIT CRÈME BRÛLÉE 7
baked custard infused with a puree of passion fruit, topped with a delicate layer of caramelized sugar and served with almond crisp cookies
*J. LOHR, “Late Harvest,” Riesling, Arroyo Seco ’14 9.50

PROFITEROLES 6
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
More Than Chocolate Cake, Passion Fruit Crème Brûlée,
Grand Marnier White Chocolate Mousse, Profiterole

◊Chef Features January 9 — February 26

*Indicates wine pairing selections

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