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    The document lists 7 dessert options available at a restaurant, each described in 1-2 sentences. It provides the name of the dessert, a brief description of ingredients or preparation, and the price. Additionally, it lists a wine pairing and price for each dessert.

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    The document lists 7 dessert options available at a restaurant, each described in 1-2 sentences. It provides the name of the dessert, a brief description of ingredients or preparation, and the price. Additionally, it lists a wine pairing and price for each dessert.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    14 views1 page

    Dessert Menu

    Uploaded by

    eatlocalmenus
    The document lists 7 dessert options available at a restaurant, each described in 1-2 sentences. It provides the name of the dessert, a brief description of ingredients or preparation, and the price. Additionally, it lists a wine pairing and price for each dessert.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    DESSERTS

    DEEP FRIED VANILLA ICE CREAM


    w/ vanilla anglaise and chocolate sauce, almond tuile. 9
    Castello di Meleto, Vin Santo del Chianti Classico, 2004 $ 13 a glass

    PLUM TART
    w/ vanilla crust, almond crumble, and lychee ice cream. 10
    Renardat-Fache, Bugey Cerdon Rose, NV $ 13 a glass

    LEMONGRASS CHEESECAKE
    Chocolate dipped lemongrass cheesecake w/ cinnamon cookie
    and pistachio anglaise. 9
    Royal Tokaji, Tokaji Aszu 5 Puttonyos, 2003 $ 12 a glass

    CRÈME BRULÉE
    Crème brulée served w/ caramelized peaches. 9
    Navarro White Riesling, Anderson Valley, 2006 $13 a glass

    VIETNAMESE FLOURLESS CHOCOLATE CAKE


    Heavenly chocolate cake flavored w/ Vietnamese coffee,
    topped w/ whipped cream, and almond shortbread cookie. 10
    Smith Woodhouse, Vintage 1985 $ 14 a glass

    LE COLONIAL BANANA SPLIT


    Caramelized bananas w/ assorted ice cream and sorbets,
    served w/ seasonal fruits. 15
    Far Niente, “Dolce”, 2003 $25 a glass

    THE CHEF’S DESSERT PLATTER 22.

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