Dessert Menu


♦Greek Custard Pie, with lavender-honey glaze and GVG vanilla ice cream 7.95
*Michele Chiarlo “Nivole,” Moscato d’Asti 5.00

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

Vanilla Bean Crème Brûlée, chilled vanilla bean custard with caramelized sugar and raspberry coulis 6.95
*Blandy’s 5 Year Sercial Madeira 4.50

♦Amaretto Chocolate Cake with tart cherry-amaretto compote and housemade cherry-vanilla ice cream 7.95
*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
*J. Lohr “Late Harvest,” Riesling, Monterey 9.75

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 9.95

Affogato, GVG vanilla ice cream with a shot of espresso and a chocolate-hazelnut biscotti 5.95
*Blandy’s 10 Year Malmsey 4.95

♦GVG Dessert Sampler
Amaretto Chocolate Cake, Apple Crostata, Frozen Nutty Irishman, Vanilla Bean Crème Brûlée 13.95
*Meeker “FroZin,” Sonoma, J. Lohr “Late Harvest,” Riesling, Sandeman 20 Year Tawny, Blandy’s 5 Year Sercial Madeira 12.95

♦ Chef’s features March 7 – April 24

*Indicates wine pairing selections

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