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Dessert

  • November 19, 2018
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  • Warm persimmon pudding with brandy whipped cream    12
  • Crème fraîche ice cream with poached quince and a gingersnap cookie    11
  • Walnut pudding with Camino nocino and chocolate-almond cookies    11
  • Cookie plate: almond-chocolate, cardamom-walnut and sesame with candied orange peel    7
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  • DESSERT WINES AND SPIRITS
  • ß 2013 Eden Ice Cider “Heirloom Blend”, Vermont    14
  • 2009 Bergerie Quarts de Chaume Grand Cru, Anjou    14 (2oz)
  • Bosca Tosti Cardamaro Vino Amaro, Piemonte    10
  • Varnelli Amaro Sibilla, Marche    11
  • Capurro Pisco Torontel, Perú    10
  • Hans Reisetbauer Apricot Eau de Vie, Austria    20 (1oz)
  • Adrien Camut Calvados 6yr / 12yr / 18yr    20 / 30 / 40
  • 1994 Chateau de Pellehaut Tenareze Armagnac    20
  • Leopold’s Maryland-Style Rye, Colorado    14
  • Cadenhead’s “Pulteney” Single Malt Scotch    17
  • Barrell 11yr American Whiskey, Kentucky    18 (1oz)
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  • COFFEE & TEA
  • Individual drip coffee    4
  • Espresso    4
  • Espresso with milk    4.5 / 5 / 6
  • Phoenix Mountain oolong     8
  • Aged White Peony   8
  • Old Tree Long Leaf puerh    8
  • Golden Bi Luo    8
  • Sencha    8