Blt Steak Dessert
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Desserts $10 Chestnut Chocolate Sundae Warm Chocolate Tart / Pistachio Ice Cream Crêpe Soufflé / Passion Fruit Sauce Peanut Butter Chocolate Mousse / Banana Ice Cream Carrot Cake / Ginger Ice Cream Lemon-Cassis Meringue Pie / Lemon Sorbet Caramelized NY Cheesecake / Meyer Lemon / Blood Orange Sorbet Sliced Fruit and Berries Selection of Artisanal American Cheeses Choice of 3/5 $12 / $17 Pastry Chef, Milena Molina
Dessert Wines By The Glass Brachetto d’Acqui, Ca’ dei Mandorli, 2004 Piedmont, Italy $9 Pacherenc du Vich Bihl,’Brumaire’ A. Brumont, 2000 Gascongne, France $15 Sauternes, Chateau La Clotte-Cazalis, 2003 Bordeaux, France $19 Yalumba, Museum Muscat, NV Victoria, Australia $13 Tokaji, Oremus, 2002 Tokaji-Hegyalja, Hungary $14 Banyuls, Galateo, Coume del Mas, NV Languedoc-Roussillon, France $18 Moscatel, Jorge Ordonez & Co., 2004 Malaga, Spain $13 Autographed Cookbooks by Laurent Tourondel “go Fish” and “BLT - New American Bistro Cooking” $34.95 ea
Dessert Wines By The Glass Brachetto d’Acqui, Ca’ dei Mandorli, 2004 Piedmont, Italy $9 Pacherenc du Vich Bihl,’Brumaire’ A. Brumont, 2000 Gascongne, France $15 Sauternes, Chateau La Clotte-Cazalis, 2003 Bordeaux, France $19 Yalumba, Museum Muscat, NV Victoria, Australia $13 Tokaji, Oremus, 2002 Tokaji-Hegyalja, Hungary $14 Banyuls, Galateo, Coume del Mas, NV Languedoc-Roussillon, France $18 Moscatel, Jorge Ordonez & Co., 2004 Malaga, Spain $13 Autographed Cookbooks by Laurent Tourondel “go Fish” and “BLT - New American Bistro Cooking” $34.95 ea
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