Dessert

Ice Creams and Sorbet
Composed Daily, Pizzelle
10
(Suggested pairing: 'Vin de Glaciere', Pacific Rim, Riesling Columbia Valley, Washington, 2007) 

Molten Valrhona Chocolate Cake
Frozen Vanilla Soufflé, Dried Cherry, Red Wine Reduction
13
(Suggested pairing: Banyuls, Domaine du Mas Blanc, France, 2009)

Classic Crème Brûlée
10
(Suggested pairing: Blandy's 15 year Malmsey Madeira)

Sticky Toffee Pudding
Earl Grey Chocolate Chip Ice Cream, Single Malt Scotch Honey
12
(Suggested Pairing: Muscat de Frontignan, Château de la Peyrade, ‘Cuvee Thomas Jefferson’, Languedoc, France, 1998)

Belgian Brioche Waffle
Apple Compote, Toasted Pecans, Brown Butter Ice Cream
12.50
(Suggested pairing: Fonseca 10 Year Tawny Port, Portugal)

Meyer Lemon Bar
Caramelized Banana, Blueberry Sauce
11
(Suggested Pairing: Late Harvest Tokaji, Demeter, Hungary, 2007)

Seasonal Fresh Fruit
Papaya-Pineapple Sorbet
11.50
(Suggested pairing: Kir Royale, made with Hertier-Guyot Creme de Cassis)

Pomegranate Cannoli
White Chocolate, Candied Blood Orange
11.00 

(Suggested Pairing: Ben Ryé, Donnafugata, Passito di Pantelleria, Italy, 2008) 

Assorted Cheeses
Fruit, Walnut Wheat Bread
16.50
(See cheese card for detailed pairings)

$25 Lunch Prix Fixe Menu Dessert Selections

Poached Forelle Pear; Espresso Brandy Creme Brulee 

____

Joseph Erdely
Pastry Chef