DESSERT MENU - SPRING 2009

CHOCOLATE BREAD PUDDING
White Chocolate Chip, Macadamia Nut, White Chocolate Godiva Chantilly,
Vanilla Bean Ice Cream Macadamia Nut Brittle      7.00

PAIRED WITH ~ 2003 Dow’s LBV Port  8.50gl

ROOT BEER FLOAT
Root Beer Granitas, Vanilla Ice Cream Cake, Vanilla Ice Cream, Root Beer,
Vanilla Chantilly, Chocolate Tuile, Cherry on Top   7.00

PAIRED WITH ~ Navan Cognac       7.50gl

P. B. & J.
Peanut Butter Cookie, Grape Jelly Swirled Ice Cream, Peanut Butter Sauce,
Concord Grape Reduction, Peanut Butter Powder, Grape Gelee’  7.00

PAIRED WITH ~ Sandeman 20 yr. Imperial Tawny Port    15.00gl

CHERRY BOMBE
Sicilian Pistachio Mousse,  Liquid Cherry Center, Brandied Cherry Compote,
Chocolate Sauce, Candied Pistacio     7.00

PAIRED WITH ~ Banfi “Rosa Regale”, Brachetto D Acqui 9.00gl

VANILLA BEAN CRÈME BRULEE
Almond Orange Biscotti, Fresh Berries     7.00

PAIRED WITH ~ 2004 Inniskillin “vidal” Ice Wine     20.00gl

BELGIAN CHOCOLATE MOUSSE CAKE
Fresh berries, Raspberry coulis     7.00

PAIRED WITH ~ Strings’ Cappuccino ~
Mocha cappuccino with Amaretto di Saronno,
topped with chocolate sprinkles     6.75gl

HOUSE MADE ICE CREAM or SORBET
Fresh Berries, Shortbread Cookie
Ask your server for today's flavors     7.00

Pastry Chef:  Lisa Bailey