Dessert Menu

DESSERTS

◊GINGER SPICED CHEESECAKE 8
house-baked with gingerbread crust, a brandy, cranberry & raspberry
compote, crème anglaise and housemade eggnog ice cream
*
SHELTON VINEYARDS 2006 Cabernet Franc Ruby 9.25

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

◊ORANGE-AMARETTO CRÈME BRÛLÉE 7
baked custard infused with orange zest and amaretto, topped with a delicate layer of caramelized sugar and served with an orange-almond shortbread cookie
*SAUTERNES Château Lauvignac ‘14 8.75

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
Dark Chocolate Mousse, Ginger Spiced Cheesecake, Profiterole,
Orange-Amaretto Crème Brûlée

◊Chef Features November 14 — January 8

*Indicates wine pairing selections

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