*SAMPLE MENU (OUR MENUS CHANGE FREQUENTLY, WE WOULD BE HAPPY TO EMAIL OR FAX TODAY'S MENU)
DESSERTS
TRES LECHES CAKE with merengue,
and raspberry and mango sauces
"GEORGIA" BAKLAVA: peanuts and local pecans,
with orange blossom syrup and pomegranate
COFFEE CREME CARAMEL with espresso
poached dates and whipped cream
PORTUGUESE CUSTARD TARTS with cinnamon
DARK CHOCOLATE-HAZELNUT TORTE
with candied clementines
AFTER DINNER DRINKS
Limoncello housemade 5.00
Finocchietto housemade 5.00
Fernet-Branca 5.00
Alvear Pedro Ximenez Sherry, Solera 1927,
Montilla-Moriles 8.00
Sandeman LBV Port, 2000 7.00
Niepoort 10 yr Tawny Port 9.00
Gran Duque D’Alba Brandy de Jerez 10.00
Calvados Menerval 6.00
Dartigalongue Bas Armagnac, XO 9.00
Les Domaines Grassa Bas Armagnac, reserve 8.00
Marolo Grappas
Brunello, Moscato, Grappa & Camomile, Barolo 9.00
Dopo - Moscato aged 5 yrs. 13.00
Ancient Coast Icewine, Vidal, 2004, Niagara Peninsula 18.00
COUNTER CULTURE COFFEE
finca mauritania, el salvador, 2.50
decaf 21 de septiembre, zaragoza, mexico, 2.50
espresso toscano 2.50
cappuccino 3.50
cortado 3.50
RISHI TEAS
organic / fair trade 3.50 / pot
green: genmaicha, jasmine, morrocan mint
black: ceylon single estate, golden assam
herbal: chamomile, peppermint, rooibos red