Dessert Menu

THE LAST COURSE

CHOCOLATE-CARAMEL TART
Salted Caramel Ice Cream

COCONUT TAPIOCA
Passion Fruit Sorbet and Crispy Coconut

COFFEE-TOFFEE ICE CREAM SANDWICH
Roasted Bananas and Salty Peanuts

CARAMELIZED APPLE TART
Apple Cider & Golden Raisin Reduction,
Green Apple Sorbet, Vanilla Crème Fraîche

MEYER LEMON CREAM NAPOLEAN
Yuzu-Lemon Sorbet, Ginger-Pistachio Crumble, Currant Reduction

COOKIE PLATE

WARM SUGAR & SPICE DOUGHNUTS
14.

3 CHEESE PLATE
15.

TO BRING HOME

 

CHOCOLATE CHIP OR OATMEAL RAISIN COOKIES
Just Baked      7.5

COFFEE/TEA

 

COFFEE
Custom roasted for us by Aldo’s of Greenport
3.50
Espresso 4.  |   Cappucino, Latte 6.

TEA
by Serendipitea of Manhasset
4.50

Chamomile
Lavender/Mint
Lemon
Verbena
Sencha Green
Decaffeinated Black
Assam -Biodynamic Irish Breakfast
Pu-Erh Tuocha- Yunan

DESSERT WINE

Sauv. Blanc/Semillon/Muscadelle, Ch. Petit Vedrines 2013, Sauternes, France    17.
Chardonnay, Wölffer, “Diosa” 2013, Sagaponack, NY    17.
Grenache Blanc, Bonny Doon, “Vinferno” 2013, Santa Cruz, CA    18.
Grenache, Chapoutier, 2013, Banyuls, France 20.

PORT/SHERRY/MADEIRA

Cockburn’s, Ruby Porto, Portugal    12.
Taylor Fladgate, 20 Year Tawny Port, Portugal    25.
Lustau, Deluxe Cream Sherry, Spain    12.

BRANDY

Pierre Ferrand, “Grand Champagne”, Cognac, France    25.
Julius Drover, Alembic Brandy, Mattituck, NY    20.
Ch. de Ravignan, 1980, Bas-Armagnac, France    35.
Busnel, Fine Calvados, Normandy, France    10.
Cardenal Mendoza, “Solera Gran Reserva,” Jerez, Spain    20.

DIGESTIFS

Apricot Eau-de-Vie, Destillerie Purkhart, Austria    16.
Pear Williams, Destillerie Purkhart, Austria    16.
Chartreuse, France    17.
Grappa di Merlot, Nonino, Italy    22.
Grappa e Camomile, Marolo, Italy    18.
Rum, 15 year old Special Reserve, El Dorado, Guyana    17.
Rabarbaro, Sfumato, Italy    10.