DESSERT MENU
| Milk Chocolate Tart for two
Mango & Passion Fruit, Pecan & Pistachio Praline | 24 |
| Chocolate & Caramel Verrine
Peanut Ice Cream & Caramel Espuma | 15 |
| Malted Toffee Pudding
Candied Kumquat, Coconut, Lime, Shiso Sorbet & Pistachio | 14 |
| Vanilla Cheese Cake
Calvados Braised Apple, P.E.I. Clothbound Cheddar & Apple Sorbet | 14 |
| Brioche Nugatine
Café Chantilly, Benedictine Coulis & Coffee Meringue | 11 |
Vegan Dessert Available
Upon Request
Chef Victor Barry’s bread is available for take away. Rye or Country Loaf $5
Dessert Cocktails
| Gin Blossom
Tanqueray, Fino Sherry, Elderflower Liqueur Lemon, Egg White & Vanilla-Almond Syrup | 16 |
| Velvet Glove
El Dorado 12, Cynar, Amaro Montenegro & Orange Cheek | 16 |
| Loretto Flip
Maker’s Mark Bourbon, Pedro Ximenez Sherry, Lemon Spice Syrup, Egg Yolk & Nutmeg | 11 |
Local & International Sweet Wines 2oz
| Vidal Special Select Late Harvest, 2008 Henry of Pelham, Niagara Peninsula, Ontario | 14 |
| Riesling Special Select Late Harvest, 2008 Henry of Pelham, Niagara Peninsula, Ontario | 17 |
| St. Laurent Eiswein, 2009 Weinrieder, Niederösterreich, Austria | 22 |
| Sauternes 2007 Château Guiraud, Bordeaux, France | 20 |
Specialty Coffees 2oz
| Nut Cracker Frangelico, Malibu Rum, Amaretto | 12 |
| Chocolate Raspberry Cream Crème de Cacao, Chambord, Bailey’s Irish Cream | 12 |
| Splendido Grand Marnier “Louis Alexandre”, Goldschlagger, Tahitian Vanilla | 14 |
Alcoholic beverages are subject to 13% HST
