Regular or Decaffeinated Coffee ` 3 Espresso 3.5

Cups of ambition & such
DESSERTS
9
Regular or Decaffeinated Coffee
Espresso
Cappuccino
Café Latte
Select Hot Teas
`
3
3.5
4
4.5
4
Tea: Earl Grey, Organic Green, English Breakfast or Chamomile
Affogato
Vanilla-Bean Ice Cream, Chantilly, Espresso and Biscotti
Basil Cheesecake
Strawberry Coulis
Warm Black and White Chocolate Bread Pudding
Hazelnut Ice Cream, Caramel and Chocolate Sauce
Vanilla Bean Panna Cotta
Potent Potables
Chenin Blanc, Moulin Touchais, Loire Valley, 1998
Sherry, Fino, Valdespino, “Inocente”, Jerez, Spain, NV
Vin Santo del Chianti, Badia di Morrona, Tuscany, 2008
Sauternes, Château de Rayne Vigneau, Bordeaux, 2007
Caramelized Bananas and Almond Roca
13
14
15
18
Cinnamon-Apple Cobbler
Vanilla-Bean Ice Cream
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House made Ice cream & Sorbet
$4 per scoop
Sorbet: Kiwi or Papaya
Ice Cream: Brownie-Chocolate Chip or Carmel Crunch
Porto, Niepoort, Ruby, NV
Porto, Smith Woodhouse, 10 Year Tawny, NV
Madeira, Rare Wine Co., Malmsey, “New York”, NV
Madiera, Barbieto, Tinta Negra, “Single Cask”, 1996
Cash, Visa, MasterCard, American Express and Diners’ Club accepted.
12
13
14
22
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The Artisanal Cheese Plate
All 4 cheeses: 16
Petit Basque: Sheep’s milk cheese from Pyrenees; firm, mild and nutty
Miette: Sheep and goat's milk cheese from Missouri; creamy with hints of porcini
Humboldt Fog: French-style goat cheese from Cypress Grove; spicy and piquant
Bleu d’Auvergne: French blue cow’s milk; sharp flavors and crumbly texture
Desserts fashioned by: Rebecca Rader