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[desserts] Bougatsa 5.25

Baklava 5.25

Galaktobouriko 5.25

Ice Cream,

vanilla, chocolate, strawberry 5.25

Rice Pudding 5.25

Mix Fruit Tart 6

Apple Tart 6

Frutti di Bosco 6

Profiteroles 6

Chocolate Fondant 6

Tiramisu 6.5

Chocolate Marquee 6

Reese’s Chocolate Peanut Butter 6.5

Hazelnut Mousse 6

Creme Brulee 6.5

Junior’s Cheesecake, plain 6

Cheesecake Factory Desserts,

Godiva Double Chocolate cheesecake, or Raspberry White Chocolate cheesecake 6.25 Sorbet, all served in hard fruit casing Lemon, Orange, Coconut, Peach, Pineapple, Chocolate 6.5

Gelato

One Scoop 5.25 Two Scoops 6.5

Chocolate Porcupine 6.5

Kesso Yorgurt, with honey & nuts 7.25

Chocolate Souffle 7.5 a la mode add 1.5


[cordials] [Cognacs]

[Port Wines]

Remy Martin V.S.O.P.

Sandeman Fine Ruby Port

Henessy V.S.

Cockburn Tawny Port

10 10

Courvoisier V.S.O.P. 10

Remy Martin XO 10

8 8

[Hot Coffees] American 2.5

Henessy XO

Greek

Courvoisier XO

Double Greek

[Select Cordials]

Espresso

12 12

Amaretto 10

Bailey’s Irish Cream 10

Chambord 10

Cointreau 10

Drambuie 10

Frangelico 10

Grand Marnier 10

Kahlua 10

Ouzo 10

Patron XO 12

Sambuca Romana 10

Sambuca Romana Black 12

3.75 6

3.75

Double Espresso 6

Espresso Macciato 3.5

Double Macciato 6

Capuccino 4.5

Mocha 5

Latte 4.75

Au Lait 3.75

Nescafe 4

Hot Chocolate 4

French Vanilla Coffee 3.5

Hazelnut Coffee 3.5

Add to any coffee: shot of bailey’s or Irish Cream add 2.25 All coffees available deccaffeinated add .25 Whipped Cream add .50


Grand Cafe Fall'10