|
Warm Caramel Bundt Cake
Homemade
Butter Pecan Ice Cream, Rich Brown Sugar Sauce 6.75
Dow’s
10 Year Old Tawny
|
| |
Apricot and Chocolate Chunk
Bread Pudding
Homemade Caramel Ice Cream,
Chocolate Sauce 7.25
Alvada Madeira 5 Years Old |
| |
Seasonal Fruit Crumble
Ask Your Server About Today’s Flavor 6.50
Sonoma
Valley Port Works ‘Maduro’ |
| |
Caramel Panna Cotta
Homemade Marshmallow, Banana Brulée,
Spiced Caramel Sauce 6.75
Grahams 10 years Tawny |
| |
Crème Brulée
Of The Day
Ask Your Server About
Today’s Flavors
6.00
K.Rasmussen Late Harvest Gewurztraminer |
| |
Scharffern Berger
Chocolate Mousse
Cookie Crunch Base, Raspberry Sauce
7.25
Sonoma Valley Port Works ‘Deco’ |
| |
Mini Ice Cream Sandwiches
Bittersweet Chocolate Cookies, Espresso-Almond
Ice Cream, Hot Fudge and Whipped Cream
7.00
Grahams Fine Tawny |
| |
Homemade Ice Cream
Ask Your Server About Today’s Flavors
$5.50 |
| |
Hot Fudge Or Butterscotch Sundae
Vanilla Ice Cream, Whipped
Cream, Roasted Peanuts, Toasted Marshmallows 5.95 |
| |
Milkshakes
Vanilla, Strawberry, Raspberry Or Malted 3.75
Chocolate,
Chocolate Malted Or Banana 4.00
Banana Butterscotch 4.25
Root Beer Float 3.25 |
| |
* * * All menu items and prices
subject to change * * * |
|
| |
Executive Pastry Chef
Debbie Coenen |
|
Head Pastry Chef
Jennifer Cox |
|
updated 02.06.08 |
