D E S S E RT S
. _______________________________________________. 1 2 S A LT E D C A R A M E L T U RT L E C O O K I E chocolate chunks, candied pecans, vanilla ice cream DE V I L’ S F O O D C A K E ______________________________________________________________________________________. 1 2 white chocolate coffee mousse, hazelnut toffee crunch, kahlua ice cream P U M PK I N B R E A D P U D D I N G __________________________________________________________________________. 1 2 dulce de leche, maple ice cream ____________________________________________________________. 1 2 T R I PL E C H O C O L AT E B ROW N I E milk chocolate sauce, peanut butter cup ice cream ________________________________________________________________. 1 2 A PPL E A N D B U T T E R S C O TC H brown butter butterscotch cake, caramel chantilly, almond streusel, spiced shortbread __________________________________________________________________________. 1 2 VA N I L L A C R È M E B RU L É E fresh berries ___________________________________________________________________________________________________________. 9 ICE CREAM choice of vanilla bean, chocolate, sea salt caramel, or seasonal flavor ____________________________________________________________________________________________________________. 9 SORBET M A S C A R P O N E C H E E S E C A K E GF __________________________________________________________________ 1 2 red wine pear compote, brown butter snow, cinnamon tuile
GF, N
N
GF, N
GF, N
GF
GF
GF, VG
choice of lemon, mango, or raspberry
NIGHTCAPS
. rumchata, heiwa shuzo yuzu sake, lemon, freshly made torched meringue S H O RTC A K E À L A F R A I S E _____________________________. 1 6 L E M O N M E R I N G U E __________________________________________ 1 6
ketel one citroen vodka, frangelico, strawberry, white chocolate
. C A F E C I T O ___________________________________. 1 4 R A Z I N T H E DA R K ____________________ 1 4 coole swan irish cream, chambord, dark chocolate cimarron reposado tequila, espresso, mr. black liqueur, cinnamon syrup
P O RT S & D E S S E RT W I N E S
C O G N AC & D I G E S T I F S
BAR ROS, 2020 V INTAGE, PORTO ___________________________
HENNESSEY VS OR VSOP __________
DOW ’S 20 YEAR, TAW N Y PORTO
R EM Y M ART IN 1738.20
FONSECA , BIN NO. 27, RUBY R ESERV E PORTO
V ILLON VSOP LIQUEUR
GR AH AM’S, 10 YEAR, TAW N Y PORTO
AM ARO MONT ENEGRO
QUADY ESSENSI A , OR ANGE MUSCAT
DISARONNO AM AR ET TO
ROYAL TOK AJI, 5 PUT TON YOS
D.O.M. B&B OR BENEDIC T INE
. 24 ___________________________. 2 0 ______. 1 2 ____________________. 1 4 ___________________. 1 2 ______________________________. 1 6
FER NET-BR ANCA
. 16/30 ___________________. 2 0 _________________. 1 4 __________________. 1 4 _______________. 1 4 ______. 1 4 ___________________________. 1 4
GF Indicates items that are carefully prepared to be gluten-free but may still contain trace amounts.VG Indicates items that are vegan. N Indicates items that contain nuts. There will be a 20% auto-gratuity for parties of 8 or more.*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. The following major food allergens are used as ingredients: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Please notify staff for more information about these ingredients.