Dessert Menu


♦Banana Pudding Cheesecake, vanilla wafer and chopped pecan crust, brûléed banana, toasted meringue, and caramel sauce 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-Hazelnut Tart topped with honey-poached pear, housemade honey ice cream and chocolate sauce 7.95
Hawk & Horse “Latigo,” Late Harvest Cabernet Sauvignon 12.00

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
*Cockburn’s 10 Year Tawny 8.00

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, Vanilla Bean Crème Brûlée 13.95
*J. Lohr “Late Harvest,” Riesling, Monterey ’14, Cockburn’s 10 Year Tawny Sandeman 20 Year Tawny, Blandy’s 5 Year Sercial Madeira 12.95

♦ Chef’s features October 3 – November 27

*Indicates wine pairing selections

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