| As Mediterranean culture is all about food and sharing, we are proud to offer "Tapa" style desserts prepared fresh daily by our Pastry Chef Jennifer Gebis so we encourage you to try them all and share…… |
|
| Coffee & Doughnuts | 5 |
| Warm doughnuts with espresso anglaise |
|
| Tiramisu Crostini | 5 |
| Espresso ladyfinger topped with mascarpone cream | |
|
| Milk Chocolate Caramel Semi-Freddo | 5 |
| Served with warm sour cherries |
|
| Baklava | 5 |
| Orange blossom honey and candied walnuts |
|
| Apple Crisp | 5 |
| Herb scented citrus ice cream |
|
| Chocolate Praline Crunch Bar | 5 |
| Hazelnut ice cream and banana fritters |
|
| Five Spice Créme Brulée | 5 |
| Sweet potato crisp |
|
| hot beverages |
| Illy Caffé (Regular or Decaffeinated) |
| 3-4 cup French Press | 5 |
| 5-6 cup French Press | 9 |
| Espresso | 4 |
| Macchiato | 4 |
| Cappuccino | 5 |
| Café Latte | 5 |
|
| Selection of Mighty Leaf Teas | 4 |
|
| dessert wines |
| Moscato D’ Asti, Michelle Chiarlo, Nivole, Piemonte 2004 | b 45 / g 12 |
| Sauternes, Chateau La Fleur D’Or, Bordeaux 2003 | b 75 / g 18 |
| Dolce, Nickel & Nickel, Napa Valley 2002 | b 145 |
| Camus, Domaine Pinnacle, Ice Apple Wine, Canada NV | b 85 / g 15 |
| Trentadue Amore, Chocolate infused Merlot, Napa Valley NV | b 48 / g 12 |
|
| ports |
| Quinta Do Noval, Tawny, Douro | 11 |
| Sandeman, 20 Year Tawny | 16 |
| Sandeman, Imperial Reserve | 14 |
| Taylor Fladgate, 10yr | 12 |
| Taylor Fladgate, Quinta de Vargellas, 2005 | 16 |
| Taylor Fladgate, 30yr | 30 |
| Sandeman, Apitiv White Porto | 10 |
|
| cognac |
| Remy Martin, VSOP | 14 |
| Remy Martin, XO | 35 |
| Hennessy, XO | 35 |
| Martell, Cordon Bleu | 35 |
| Remy Martin, Louis XIIV | 175 |
|
| grappa |
| Nonino Picolit, Ronchi di Pavia, Friuli | 40 |
| Lorenzo Inga, Grappa di Chardonnay, Friuli | 10 |
| Lorenzo Inga, Grappa di Moscato, Friuli | 10 |
| Lorenzo Inga, Grappa Nebbiollo di Barolo, Friuli | 10 |
|
| liqueurs |
| Amaretto Disaronno | 12 |
| Sambuca Romana | 12 |
| Chambord, Black Raspberry | 12 |
| Grand Marnier, Cordon Rouge | 12 |
| Grand Marnier, Cuvée du Centenaire, 100yr | 35 |
| Grand Marnier, Cuvée Speciale Cent-Cinquantenaire , 150yr | 45 |
|
executive chef: brian kay
chef de cuisine: farid oualidi |
Home
