EMILY'S CARROT CAKE
Dark and spicy with cream cheese frosting
MAPLE BOURBON
BREAD PUDDING
Pure maple syrup, candied pecans, bourbon butter sauce, served with Johnson’s vanilla bean ice cream
KATZINGER'S
CHEESECAKE
Salted caramel sauce, toasted almonds
TRIPLE CHOCOLATE
POT DE CRÈME
Dense, rich dark chocolate custard garnished with fresh whipped cream and strawberries
CROSTATA
Warm pastry filled with Chef’s choice of seasonal fruit. Topped with vanilla ice cream
ICE RIESLING
FROSTBITTEN
(Yakima Valley, Washington)
Poached pear, ripe pineapple, apple tart
and honey
CHOCOLATE AMORE
RENTADUE
(Alexander Valley, California)
Port-style wine blended with natural
chocolate extract
TAWNY PORT
GRAHAM’S
(Portugal)
Orange peel, cinnamon, prune,
raisin and fig
10 YEAR TAWNY PORT
TAYLOR FLADGATE
(Portugal)
Red berries, chocolate, butterscotch, vanilla
and toasted nuts
20 YEAR TAWNY PORT
FONSECA
(Portugal)
Toffee, butterscotch, chocolate, mocha,
dried fruits and spice