Cambistro Dessert Menu
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DESSERTS 5.95
C H O C O L AT E S T R AT O S P H E R E Godiva Chocolate Cake, Espresso Chocolate Mousse and Baileys Anglaise
M E Y E R L E M O N G R AT I N Lemon Cream, Raspberries and Hazelnut Brown Sugar Crisp
ST R AW B E R RY C H E E S E C A K E Fresh Strawberries, Whipped Cream, Strawberry-Orange Reduction
NEW ORLEANS BREAD PUDDING Vanilla Bean Anglaise and Raspberry Coulis
C H O C O L AT E C O V E R E D P E A N U T B U T T E R P I E Oreo Crust, Peanut Butter Mousse and Chocolate Ganache
CLASSIC CRÈME BRÛLÉE Chantilly Cream and Seasonal Berries
PORT WINES F E I S T TA W N Y P O R T
F E I ST R U BY P O RTO
10 Year 7.95
FONSECA BI N #27 PORT
4.95 7.95
20 Year 8.95
F O N S E C A 2 0 Y E A R 12.00
30 Year 12.95
G R A H A M’ S P O RTO
6.00
40 Year 20.95
TAY L O R F L A D G AT E
12.00
TA S T E 1 0 0 Y E A R S O F F E I S T P O R T S 100 Year Flight 16.95
COFFEE DRINKS C A M E R O N ’ S C O F F E E 5.95
C A F É G AT E S 5.95
C A F É M A R T I N I 5.95
K E O K E C O F F E E 5.95
C A F É 5 2 5.95
E S P R E S S O 3.50
I R I S H C O F F E E 5.95
C A P P U C C I N O 3.95
ERIN HENNICK, GM
AARON WILSON, CHEF
F O R R E S E R VAT I O N S C A L L 6 1 4 - 8 8 5 - 3 6 6 3 O R O N L I N E AT W W W. C A M E R O N M I T C H E L L . C O M
S I N G L E M A LT S C OTC H E S
A B E R F E L D Y 1 2 Y E A R O L D 8.50 A B E R L O U R 1 0 Y E A R O L D 8.95 D A L M O R E 1 2 Y E A R O L D 8.95 D A LW H I N N I E 1 5 Y E A R O L D 10.95 G L E N F I D D I C H 1 2 Y E A R O L D 7.75 G L E N L I V E T 1 2 Y E A R O L D 8.95 G L E N L I V E T 1 8 Y E A R O L D 15.95 G L E N M O R A N G I E 1 0 Y E A R O L D 9.95 G L E N M O R A N G I E P O R T W O O D 1 2 Y E A R O L D 10.95 L A G AV U L I N 1 6 Y E A R O L D 12.95 M A C A L L A N 1 2 Y E A R O L D 9.95 M A C A L L A N 1 8 Y E A R O L D 25.50 O B A N 1 4 Y E A R O L D 10.00
COGNACS
C O U R V O I S I E R X O 21.95 H E N N E S S Y V S 8.95 M A R T E L L C O R D O N B L E U 17.95 N AVA N 8.00 R E M Y M A R T I N V S 7.95 R E M Y M A R T I N V S O P 9.00
ERIN HENNICK, GM
AARON WILSON, CHEF
F O R R E S E R VAT I O N S C A L L 6 1 4 - 8 8 5 - 3 6 6 3 O R O N L I N E AT W W W. C A M E R O N M I T C H E L L . C O M 4.30.08
C H O C O L AT E S T R AT O S P H E R E Godiva Chocolate Cake, Espresso Chocolate Mousse and Baileys Anglaise
M E Y E R L E M O N G R AT I N Lemon Cream, Raspberries and Hazelnut Brown Sugar Crisp
ST R AW B E R RY C H E E S E C A K E Fresh Strawberries, Whipped Cream, Strawberry-Orange Reduction
NEW ORLEANS BREAD PUDDING Vanilla Bean Anglaise and Raspberry Coulis
C H O C O L AT E C O V E R E D P E A N U T B U T T E R P I E Oreo Crust, Peanut Butter Mousse and Chocolate Ganache
CLASSIC CRÈME BRÛLÉE Chantilly Cream and Seasonal Berries
PORT WINES F E I S T TA W N Y P O R T
F E I ST R U BY P O RTO
10 Year 7.95
FONSECA BI N #27 PORT
4.95 7.95
20 Year 8.95
F O N S E C A 2 0 Y E A R 12.00
30 Year 12.95
G R A H A M’ S P O RTO
6.00
40 Year 20.95
TAY L O R F L A D G AT E
12.00
TA S T E 1 0 0 Y E A R S O F F E I S T P O R T S 100 Year Flight 16.95
COFFEE DRINKS C A M E R O N ’ S C O F F E E 5.95
C A F É G AT E S 5.95
C A F É M A R T I N I 5.95
K E O K E C O F F E E 5.95
C A F É 5 2 5.95
E S P R E S S O 3.50
I R I S H C O F F E E 5.95
C A P P U C C I N O 3.95
ERIN HENNICK, GM
AARON WILSON, CHEF
F O R R E S E R VAT I O N S C A L L 6 1 4 - 8 8 5 - 3 6 6 3 O R O N L I N E AT W W W. C A M E R O N M I T C H E L L . C O M
S I N G L E M A LT S C OTC H E S
A B E R F E L D Y 1 2 Y E A R O L D 8.50 A B E R L O U R 1 0 Y E A R O L D 8.95 D A L M O R E 1 2 Y E A R O L D 8.95 D A LW H I N N I E 1 5 Y E A R O L D 10.95 G L E N F I D D I C H 1 2 Y E A R O L D 7.75 G L E N L I V E T 1 2 Y E A R O L D 8.95 G L E N L I V E T 1 8 Y E A R O L D 15.95 G L E N M O R A N G I E 1 0 Y E A R O L D 9.95 G L E N M O R A N G I E P O R T W O O D 1 2 Y E A R O L D 10.95 L A G AV U L I N 1 6 Y E A R O L D 12.95 M A C A L L A N 1 2 Y E A R O L D 9.95 M A C A L L A N 1 8 Y E A R O L D 25.50 O B A N 1 4 Y E A R O L D 10.00
COGNACS
C O U R V O I S I E R X O 21.95 H E N N E S S Y V S 8.95 M A R T E L L C O R D O N B L E U 17.95 N AVA N 8.00 R E M Y M A R T I N V S 7.95 R E M Y M A R T I N V S O P 9.00
ERIN HENNICK, GM
AARON WILSON, CHEF
F O R R E S E R VAT I O N S C A L L 6 1 4 - 8 8 5 - 3 6 6 3 O R O N L I N E AT W W W. C A M E R O N M I T C H E L L . C O M 4.30.08
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