Dessert Menu

DESSERTS

♦Caramel Apple Crème Brûlée, chilled apple and cinnamon custard with caramelized sugar and salted caramel sauce 7.95
*J. Lohr “Late Harvest,” Riesling, Monterey ’17 9.75

♦Baked Portuguese Custard Tart topped with a roasted pear and crème anglaise with raspberry sauce 7.95
*Cockburn’s 10 yr Tawny 8.00

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
*Hawk & Horse “Latigo,” Late Harvest Cabernet Sauvignon 12.00

♦Banana Pudding Cheesecake, vanilla wafer and chopped pecan crust, toasted meringue and chocolate sauce 7.95
*
Yalumba 50 yr Tawny 25.75

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
Banana Pudding & Pecan Cheesecake, Apple Crostata, Frozen Nutty Irishman, Caramel Apple Crème Brûlée 13.95
*Yalumba 50 yr Tawny 25.75, Michele Chiarlo “Nivole,” Moscato d’Asti ‘17 5.00
Sandeman 20 Year Tawny 10.00, J. Lohr “Late Harvest,” Riesling, Monterey ’17 9.75

♦ Chef’s features October 9 – December 3

*Indicates wine pairing selections

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