Dessert Menu


♦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.