DESSERTS - Spring 2007

A TRIO OF ARTISANAL CHEESES FROM NORTHERN CALIFORNIA
white truffle honey, fruit, house made sourdough . . . 12.

FRANGELICO HAZELNUT CHEESECAKE SOUFFLÉ
chocolate sauce . . . 8.

BITTERSWEET CHOCOLATE POT DE CRÈME
toasted coconut meringue . . . 8.

MEYER LEMON CURD TRIFLE
poppy seed cake, whipped cream, toasted pistachios, candied zest . . . 8.

COOKIE & CONFECTION SAMPLER
chocolate ginger truffle, palmier, pistachio biscotti,
praline, pine nut, chocolate chip . . . 8.

BANANA SPLIT
3 scoops of ice cream, your choice, chocolate and caramel sauces,
whipped cream, candied hazelnuts . . . 10.

PRALINE COOKIE TACO
filled with a sampling of six ice cream flavors . . . 8.

SCHARFFEN BERGER CHOCOLATE &
BRUTOCAO ZINFANDEL PORT TASTING . . . 10.

HOUSE MADE ICE CREAM . . . 6.
vanilla bean • banana pecan-chocolate chunk
orange Julius •chocolate Rumpleminz sorbet
fromage blanc caramel swirl • Irish coffee

ICE CREAM TOPPINGS . . . 2.
chocolate and caramel sauces • candied hazelnuts • praline
house made jam • cabernet infused cherries


Our Dessert Menu features Scharffen Berger fine bittersweet chocolate