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Dessert menu

Spring / Summer ’19

 LEMON ALMOND TORTE
lemon cream, fresh berries, lemon caramel. 8.5

KINGFISHER VANILLA BEAN CRÈME BRULEE
lavender white chocolate Sablé cookies. 8.5

CHOCOLATE ESPRESSO MOUSSE TORTE
chocolate ganache glaze, chocolate sauce, whipped cream. 8.5 

KEY LIME CHEESECAKE
mango-passionfruit sauce. 8.5

COCONUT BUTTERMILK PIE
blackberry coulis, whipped cream. 8.5

KINGFISHER’S CHEESE PLATE
sliced apple, Fig jam, Marcona almonds, crostini
3pc selection. 11 / 5pc selection. 18.5

 CAPPUCCINO. 4.75

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

CLEAR CREEK
American Pot Still Brandy. 12

TOBIN JAMES “LIQUID LOVE”
Late Harvest Zinfandel. 13

PACIFIC RIM
Ice Wine, (Columbia Valley). 14

PILLSBURY WINE COMPANY
Symphony, “Sweet Lies” Reserve, (Cochise County). 11


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