Dessert Menu

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

Happenings: Fess Parker Wine DinnerNew Seasonal Features

DESSERTS

◊BLUEBERRY-ELDERFLOWER CHEESECAKE 8
in a citrus-shortbread crust with crème fraiche and blueberry compote
*SARACCO Moscato d’Asti ‘17 6.25

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

◊PEACH SCHNAPPS CRÈME BRÛLÉE 7
with local peach compote and chocolate dipped pirouettes
*J. LOHR, “Late Harvest,” Riesling, Arroyo Seco ‘14 9.50

PROFITEROLES 6
with housemade vanilla ice cream and lots of hot chocolate sauce
*FONSECA 2009 Late Bottled Vintage 6.00

CRÈME FILLED WARM BEIGNETS 8
with powdered sugar and hot chocolate sauce
*COCKBURN’S 10 Year Tawny 8.00

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

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

◊PRINT WORKS MINI DESSERT MÉLANGE 12
Dark Chocolate Mousse, Blueberry-Elderflower Cheesecake, Profiterole, Peach Schnapps Crème Brûlée

◊Chef Features  May 30-July 24  , 2018

*Indicates wine pairing selections

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