Lunch | Dinner
____________________________________________________
Desserts
Suggested wine pairings in italics
Roasted banana ice cream with chocolate sauce
Hidalgo Morenita Cream Sherry 5
Flourless chocolate cake with Vietnamese coffee ice cream
Gonzalze Byass ‘Nectar’ Pedro Ximenez 6
Fried apple-goat cheese dumplings
with vanilla-bourbon ice cream and black vinegar caramel
Calem Old Friends Tawny Port 6
Seasonal sorbet with almond cookie
Inniskillin Vidal Ice Wine 14
Dessert Wines (2 oz.)
Hidalgo Morenita Cream Sherry (Spain) 5
-Redolent of dates and figs with a smooth, lingering finish.
Gonzalez Byass ‘Nectar’ Pedro Ximenez Sherry (Spain) 6
-At the crossroads of dessert wine and dessert sauce. Rich toffee and coffee.
Calem Old Friends Tawny Port NV (Portugal) 6
-Excellent balance between ripe fruit and rich, caramel oak.
Santa Julia Torrontes “Tardio” (Argentina) 7
-Reminds me of a cleaner, lighter, and fresher version of Sauternes.
Cesar Florido Moscatel Pasas (Spain) 7
-Muscat meets Vin Santo with concentrated richness and berry fruit.
Roagna Barolo Chinato (Italy) 10
-Completely unique- made with an infusion of rhubarb, ginger and cardamom.
Domaine Sigalas Vin Santo 2003 (Greece) 10
-I was about to warn you about how rich this is, but then I realized that wasn’t a bad thing.
Klein Constantia Vin de Constance 2002 (South Africa) 13
-Ambrosia that has literally inspired poetry through the ages. We’re not kidding. Glorious flavors of mangos, apricots, and honey coaxed from Muscat grapes.
