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Desserts & Cocktails
I'm a Fungi!
-PORT-
-SHERRIES
& DESSERT WINES-
(By
the Glass)
1974
Quinta do Noval |
1977
Royal Oporto |
1977
Dow's |
1992
Cabernet 'Diamond' Port (Napa Valley) |
1995
Grahams |
2000
Grahams |
30
Yr. Ramos Pinto Tawny |
21
Yr."Old Boys" de Bortoli Tawny (Aust.) |
20
Yr Quinta do Noval Tawny |
20
Yr. Delaforce Tawny "Curious & Ancient" |
10
Yr. Warres "Optima" Tawny |
8
Yr. Whiskers Tawny, Hardy's (Aust.) |
Quinta
do Noval "Late Bottle" |
Dow's
"Board Room 8-9-10" Tawny |
Ramos
Pinto Tawny |
Blueberry
Port, Duck Walk (N.Y.) |
Deco
Port (chocolate infusion) |
Zinfandel
Port, Montevina (Sierra Foothills) |
Merlot
Port (Chocolate Infused) Trentadue |
1975
Pedro Ximenez Grand Reserva Sherry |
1927
Pedro Ximenez Grand Reserva Sherry |
15
Yr. Special Solera, Dry Sack Sherry |
'96
or '97 Late Harvest Chenin (Coteaux de Layon) |
Amontillado
Sherry (Med.Dry) |
Oloroso
Sherry (dry & rich) |
Cream
Sherry, Sanchez Romate |
Duet
Sherry (hazelnut infusion) |
| '97 Sauternes 'Grand Cru' Rieussec (France) |
Muscat
'Museum' Yalumba (Australia) |
Muscat
'Rutherglen' Chambers (Australia) |
Moscato
de Asti (Italy) |
Orange
Muscat "Electra" Quady (California) |
Fro-Zin,
Meeker Vineyards (Sonoma Valley) |
Bonny
Doon Framboise (Raspberry) |
Peach
Bellini (Champagne & Peach) |
Kir
Royale (Champagne & Raspberry Liq.) |
Irish
Cream (straight-up or on the rocks) |
-DESSERT
WINES AND BEERS-
(By
the Bottle)
1954
Barbeito Malvasia Madeira |
Vidal
Icewine, Jackson-Triggs (Canada) |
Lindemans
Framboise (Raspberry) |
Lindemans
Kriek (Cherry) |
Sparkling
Prosecco (Italy) |
-BEER
COCKTAILS-
Snake
Bite (Cider & Irish Stout) |
Granny's
Apple Pie (Apple Cider, Caramel Liquor & dash of Cinnamon) |
Mocha
& Berries (Irish Stout & Lindemans Raspberry) |
Black
& Tan (John Courage & Irish Stout) |
Chocolate
Covered Pear (Pear Cider, Deco Chocolate Port & Irish Stout, topped
with Cocoa) |
The
Crazy Mick (Irish Stout & Irish Liquor) |
The
Italian Bottle Rocket ( A shot of Chilled Espresso & Creamy Irish
Stout) |
Nutty
Irishman (Irish Stout & Hazelnut Liquor, topped with Cocoa) |
-SPECIALTY
COFFEES AND TEAS-
Hot
Teas (Chai, Chamomile, Green, Orange Spice) |
Bottled
Cold Tea (Republic of Tea) |
Espresso
(Illy) |
Cappuccino
(Illy) |
Caramel
Cappucino |
O'Mara's
Irish Coffee |
Parisian
Mocha Cafe (Espresso, Cream, Almond and Chocolate) |
Jumpin'
Java Hot Chocolate (Espresso, Cream, Chocolate and Cinnamon) |
Clusters
Cafe (Irish Cream, Hazelnut and Chocolate) |
Coffee
(Decaffinated and Regular) |
Chilled
Caramel-Mocha Cappuccino (Caramel, Chocolate, Milk, Espresso over Ice!) |
-DESSERTS-
"Da
Bomb" an explosion of Cherry and Chocolate Ice Cream
Mousse with layers of Chocolate Ganache and Cherry creme-anglais |
"Old-Fashion"
Root-Beer Float, made with Gale Gands Gourmet Root-Beer |
| Warm Chocolate Bread Pudding, with Chocolate Caramel Sauce & Cinnamon Cream |
New
Orleans Apple Praline Parfait w/Pecans, Walnuts &
Vanilla Ice Cream with Caramel Sauce |
"The
Cluster-Nut Pie", a delicious combination of Pecans,
Cashews and Apple Pie w/Bittersweet Chocolate and Toasted Coconut |
Creme
Brulee (Flavour du Jour) |
Warm
Blackberry, Raspberry & Strawberry Tarte, with Vanilla
Ice Cream & Wildberry Coulis |
Ice
Creams: Double Nut Chocolate or Vanilla with your favorite
sauce of chocolate, butterscotch, caramel or strawberry |
"Death
By Chocolate", Chocolate Peanuts, Kahula-Nut Brownie
Topped w/chocolate chunk Ice Cream, white and dark chocolate sauce and
cocoa powder |
"P
B & J", Chocolate Peanut Butter Mousse Pie Drizzled
with a Chocolate-Rasberry Sauce & Candied Cashews |
