Regular or Decaffeinated Coffee ` 3 Espresso 3.5 Cappuccino 4

Regular or Decaffeinated Coffee ` 3 Espresso 3.5 Cappuccino 4

Cups of ambition & such
DESSERTS
9
Regular or Decaffeinated Coffee
Espresso
Cappuccino
Café Latte
Select Hot Teas
`
3
3.5
4
4.5
4
Tea: Earl Grey, Organic Green, English Breakfast, Passion or Chamomile
Affogato
Vanilla-Bean Ice Cream, Chantilly, Espresso and Biscotti
Carrot Cake
Toasted Walnuts and Orange Scented Cream Cheese Frosting
Warm Black and White Chocolate Bread Pudding
Hazelnut Ice Cream, Caramel and Chocolate Sauce
Vanilla Bean Panna Cotta
Caramelized Bananas and Almond Roca
Apple Cobbler
Potent Potables
Sauternes, Château Villefranche, France, 2011
Riesling, "Kick on Ranch", Ojai Vineyard, 2013
Sherry, Fino, Valdespino, “Inocente”, Jerez, Spain, NV
Vin Santo del Chianti, Badia a Coltibuono, Tuscany, 2006
Vanilla-Bean Ice Cream
12
13
14
15
**********
House made Ice cream & Sorbet
$4 per scoop
Sorbet: Blackberry or Strawberry
Ice Cream: Rocky Road or Nutty Espresso
**********
Porto, Niepoort, Ruby, NV
Porto, Smith Woodhouse, 10 Year Tawny, NV
Porto, Warre's, Late Bottled Vintage, 2002
Madiera, Barbieto, Tinta Negra, “Single Cask”, 1996
Cash, Visa, MasterCard and American Express accepted.
12
13
18
22
The Artisanal Cheese Plate
All 4 cheeses: 16
Petit Basque: Sheep’s milk cheese from Pyrenees; firm, mild and nutty
Humboldt Fog: French-style goat cheese from Cypress Grove; spicy and piquant
Epoisses: French cow’s milk from Burgundy; powerfully rich flavor and pungent aroma
Maytag Blue: Aged cow’s milk cheese from Iowa; full flavored
Desserts fashioned by: Rebecca Rader