Warm Chocolate Cake with crème anglaise, cajeta, raspberry sauce 8

Individual Gingerbread Upside-Down Cake w/Pears and Sea Salt Caramel Gelato 8

Port and Chocolate Torte with Macadamia Nut Crust and Raspberry Sauce (GF) 9

Trio of Crème Brulee – Individual samplings of three flavors (GF) 8

Vegan Chocolate Mousse –rich chocolate and avocado – (GF, V, Vg, DF) 7

John’s Pecan Butterscotch Cookies – excellent with gelato and/or coffee 3 for 3.00

House-made Sorbet – ask your server about today’s flavor (GF) 3/scoop

Villa Dolce Gelato:
Vanilla, Espresso, Sea Salt caramel, Dark Chocolate gf 2.5/scoop
1 scoop added to a dessert – 1.5


Aperitif and Dessert Wines

Eden Iced Cider, Vermont 13
From 100% Honeycrisp apples, this ice cider has a pure apple flavor with the characteristic sweetness and zesty finish of the Honeycrisp.
Pairs well with fruit and baked desserts.

Rozès Late Bottled Vintage 2000 Porto, Cambres, Portugal 8
An intense and elegant wine, characterized by strong tannins with hints of cherry and raspberry flavors.  Great with chocolate, fig and gingerbread.

Taylor Fladgate Ten Year Tawny Port, Portugal 9
An excellent tawny blend, aged in oak casks, elegant and smooth with a spicy palate and rich fruit this port is a superb dessert wine, particularly with dishes made with chocolate, coffee or almonds

Frost Bitten 2014 Ice Riesling, Yakima Valley, WA 9
Sweet and silky with apricot and pear flavors with hints of clove. Try with seafood, poultry and cheese



Espresso, Single 3.25 Double 5
Cappuccino 3.75
Coffee 3
Assorted Teas 3
Earl Grey, Decaf Earl Grey, English Breakfast, Chai, Green,
Herbal: Chamomile, Mint or Passion (Hibiscus, Rose Hips, Citrus & Passionfruit)