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Dessert menu

Fall/Winter ‘18/’19

 APPLE CRUMB TART,
toffee sauce, vanilla ice cream. 8.5

KINGFISHER VANILLA BEAN CRÈME BRULEE,
orange star anise shortbread. 8.5

FLOURLESS CHOCOLATE ALMOND BRICK,
chocolate sauce, whipped cream. 8.5

WHITE CHOCOLATE CHEESECAKE,
cranberry compote. 8.5

BANANA DATE PECAN CAKE,
rum caramel sauce, whipped cream. 8.5

 CAPPUCCINO. 4.5 

COFFEE. 3.5 

ESPRESSO. 4.25 

CAFÉ LATTE. 5.5 

KINGFISHER COFFEE,
Bailey’s Irish Cream, Crème de Cacao Liqueur,
fresh whipped cream, Lagniappe. 9.75 

TOASTED ALMOND LATTE,
Amaretto coffee liqueur, espresso, steamed milk. 9.75 

WARRE’S OTIMA,
10-year Tawny Port. 12 

TOBIN JAMES “LIQUID LOVE,”
Late Harvest Zinfandel. 13 

PACIFIC RIM,
Ice Wine (Columbia Valley). 14 

CLEAR CREEK,
American Pot Still Brandy. 12


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