Desserts
Butterscotch & Mascarpone Cheesecake
Laphroaig Butterscotch Sea Salt & Nut Brittle 12
Dark Chocolate Mousse
Pomegranate, Cacao Nibs, Pink Peppercorns 12
Dessert Wines
Pedro Ximenez, “Nectar”
Gonzalez Byass, Sanlucar de Barrameda, Spain, NV 18
Pedro Ximenez, "Noe" 30 Year
Gonzalez Byass, Sanlucar de Barrameda, Spain 25
Late Harvest Chardonnay “Diosa”
Wolffer Estate, The Hamptons, 2013 18/80
Dessert Cocktails $20
CIAO CIAO
Ketel One Vodka stirred with Biscotti liqueur & Coffee Amaro. Served over a large ice cube.
UPSIDE DOWN
Maker's Mark Bourbon shaken with Tawny Port & a whole egg. Served Up.
VOLSTEAD ACT
Daron Calvados stirred with Cap Corse Rouge, Rhubarb & Fernet Branca. Served over a large ice cube.
EO Espresso Martini
Grey Goose Vodka shaken with fresh Espresso and a hint of Cinnamon.
$23
Port Wine
Fonseca Porto Bin No. 27 18
Dow’s Fine Ruby 18
Graham’s Six Grapes 18
Ramos Pinto 10yr Tawny 18
Taylor Fladgate 10yr Tawny 18
Taylor Fladgate 30yr Tawny 35
Coffee
French Press 5
Espresso 5
Cappuccino, Latte 6