Dessert Menu

Our desserts are housemade by our pastry chefs.

Happenings: Current FeaturesHoliday MenusLunch in Greensboro


♦Vanilla Bean Crème Brûlée, chilled vanilla bean custard with caramelized sugar and raspberry coulis 7.95
*Graham’s “Six Grape” Tawny 5.25

♦Cranberry Upside-Down Cake with gingerbread ice cream and spiced crème anglaise 7.95
*Saracco, Moscato d’Asti 5.25

Rich Chocolate Cake, chocolate cake layered with a mocha cream filling, iced with ganache and finished with crème anglaise, raspberry and chocolate sauces 7.95
*Hawk & Horse “Latigo,” Late Harvest Cabernet Sauvignon 12.00

♦Cherry Cordial Chocolate Cheesecake, with GF chocolate crust, tart cherry compote and fluffy meringue
*Meeker “FroZin,” Sonoma 9.00

Chef’s Selection of Handcrafted Cheese Market Price

♦Apple Crostata, rustic tart filled with Granny Smith and Gala apples,
served with GVG buttermilk ice cream and caramel sauce 7.95
*Michele Chiarlo “Nivole,” Moscato d’Asti ’17 5.00

Frozen Nutty Irishman, chocolate cake layered with Irish cream mousse and crushed English toffee, finished with crème anglaise and chocolate sauce 7.95
*Sandeman 20 Year Tawny 10.00

Affogato, GVG vanilla ice cream with a shot of espresso and a chocolate-hazelnut biscotti 5.95
*Blandy’s 10 Year Malmsey 5.00

♦GVG Dessert Sampler
Cherry Cordial Chocolate Cheesecake, Apple Crostata, Frozen Nutty Irishman, Vanilla Bean Crème Brûlée 13.95
*Meeker “FroZin,” Sonoma 9.00, Michele Chiarlo “Nivole,” Moscato d’Asti ‘17 5.00,
Sandeman 20 Year Tawny 10.00, Graham’s “Six Grape” Tawny 5.25

♦ Chef’s features December 4 – January 14

*Indicates wine pairing selections

Please let us know about your allergies. Some recipes may contain nuts or other allergens.