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
with vanilla-bourbon ice cream and black vinegar caramel 6
Smith Woodhouse 10 year old Tawny (Portugal) 8
“Earth Angel” cheesecake with roasted bananas & peanut butter, chocolate sauce, and a goat cheese-coconut milk drizzle 6.5
Santa Julia Torrontes “Tardio” 7
Jujube sorbet with almond cookie
Inniskillin Vidal Ice Wine 14
Dessert Wines (2 oz.)
Smith Woodhouse 10 year old Tawny (Portugal) -Text book 10 year, showing that perfect balance of finesse, ripeness, and nuttiness..
Hidalgo Morenita Cream Sherry (Spain) -Redolent of dates and figs with a smooth, lingering finish.
Gonzalez Byass ‘Nectar’ Pedro Ximenez Sherry (Spain) -At the crossroads of dessert wine and dessert sauce. Rich toffee and coffee.
Gerard Bertrand Banyuls2009 (France) -Less sweet than most dessert wines and known to be great with chocolate.
Santa Julia Torrontes “Tardio” (Argentina) -Reminds me of a cleaner, lighter, and fresher version of Sauternes.
Cesar Florido Moscatel Pasas (Spain) -Muscat meets Vin Santo with concentrated richness and berry fruit.
Domaine Sigalas Vin Santo 2003 (Greece) -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 2006 (South Africa) -Ambrosia that has literally inspired poetry through the ages. We’re not kidding. Glorious flavors of mangos, apricots, and honey coaxed from Muscat grapes.
Cappellano Barolo Chinato (Italy) -Completely unique- made with an infusion of rhubarb, ginger and cardamom.
Inniskillin Vidal Icewine 2007 (Niagara Penninsula, Canada) -There’s hardly the space here for me to go off to the extent I want to. But, let’s just say that what may be the finest ice wine in the world comes from Canada. Bursting with tangerine confiture and laced with glorious elegance, this is one stunning, stunning wine.