Dessert Menu


♦Nectarine Pastry Bundle, fresh nectarine and almond crème
in a housemade pastry bundle with cinnamon sugar,
GVG honey ice cream and crème anglaise 7.95
*J. Lohr “Late Harvest,” Riesling, Monterey ’14 9.75

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
*Graham’s Six Grape Port 5.25

♦Chocolate Walnut Torte, dark chocolate cake with
walnuts topped with a bittersweet chocolate-rum glaze
and mascarpone whipped cream 7.95
*Hawk & Horse “Latigo,” Late Harvest Cabernet Sauvignon 12.00

Vanilla Bean Crème Brûlée, chilled vanilla bean custard with caramelized sugar and
raspberry coulis 7.95
*Blandy’s 5 Year Sercial Madeira 4.50

Chef’s Selection of Handcrafted Cheese Market Price

♦Summer Fruit Crostata, rustic tart filled with fresh seasonal fruit, served
with GVG buttermilk ice cream and strawberry coulis 7.95
*Michele Chiarlo “Nivole,” Moscato d’Asti ’16 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
Chocolate Walnut Torte, Summer Fruit Crostata,
Frozen Nutty Irishman, Vanilla Bean Crème Brûlée 13.95
*Hawk & Horse “Latigo,” Late Harvest Cabernet Sauvignon 12.00
Michele Chiarlo “Nivole,” Moscato d’Asti ’16, Sandeman 20 Year Tawny,
Blandy’s 5 Year Sercial Madeira 12.95

♦ Chef’s features August 14 – October 8

*Indicates wine pairing selections

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