Dessert Menu

Our desserts are housemade by our pastry chefs.

JUST ANNOUNCED! GAJA Wine Dinner: Oct. 19


♦Nectarine Pastry Bundle, fresh nectarine and almond crème
in a housemade pastry bundle with cinnamon sugar, GVG vanilla 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

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

♦Chocolate Dumplings in a chocolate-orange sauce with
GVG salted caramel ice cream 7.95
Banfi “Rosa Regale” 10.50

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 ’14 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
Nectarine Pastry Bundle, Summer Fruit Crostata,Frozen Nutty Irishman, Vanilla Bean Crème Brûlée 13.95
*Banfi “Rosa Regale”, Michele Chiarlo “Nivole,” Moscato d’Asti Sandeman 20 Year Tawny, Blandy’s 5 Year Sercial Madeira 12.95

♦ Chef’s features August 8 – October 2

*Indicates wine pairing selections

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