Join us to celebrate  Valentine’s Day. Click here for special menus.
Join us to celebrate Valentine’s Day.
Click here for special menus.
DEssert

Dessert



Caramelized Milk Bread
Fennel yogurt, blueberries, brown butter ice cream  15

Butternut Squash Cheesecake
Burnt sage streusel, brittle, styrian pumpkin seed oil 15

Lübeck Marzipan
Chocolate, apricot, smoked sea salt  15

Palatschinken
Fromage blanc, citrius salad, grapefruit bay leaf sherbet 15

Viennese Apple Strudel
Rum raisins, toasted hazelnuts, frozen buttermilk  15

Duck Egg Creme Brûlée
Caramelized pineapple, mint  15

Baked Valrhona Chocolate
Black cardamom caramel, salted pistachio ice cream 15
 

Souffle (for two)
Lingonberry jam, vanilla ice cream, rum  30


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.





Stumptown Coffee
Espresso 5
Double Espresso  8
Cappuccino  7
Latte 7
Coffee 6

SerendipiTea
City Harvest Green  8
City Harvest Black  8
Earl Grey 8
Peppermint 8
Chamomile 8
Koloman Blend  8

Dessert Wine
Beerenauslese, Kracher, Burgenland, Austria, 2019  20
Chateau La Rame, Saint Crox de Mont, Bordeaux, France 2019 24
Jurancon, Moelleux, Domaine de Souch, Southwest, France 2016  20

Fortified
Domaine du Dernier Bastion, Maury, France, 2008  18
The Rare Wine Company, Rainwater, Madeira, Portugal, NV  28
Taylor, Tawny, Douro, Portugal, 20 year  25

Cognac
Frapin 1270. 18
Jacky Navarre, Vieille Reserve  65
Dudognon, 20 year  30

Armagnac
Darrozze, 30 year old. 40
Castarede, Reserve de Famille 35
Domaine de Esperance 18 year 30

Calvados
Roger Groult, 8 year 25
Roger Groult, 18 year 38

Coffee Cocktail “The Trummer” 
Rum, cinnamon, cream 18


Schnaps & Eau de Vie

Austria 

Rochelt 1oz
Apricot 90
Black Elderberry 85

Reisetbauer
Ginger 50
Hazelnut 22
Carrot 27

Purkhart 2oz
Pear Williams 12

France

Distilleri Mette
Apricot 30

Laurent Cazottes
Prunelart 45
Goutte de Poire 45
Goutte de Mauzac 45

More offerings are available on the wine list.
Design by All Good 
Photography by Nick Johnson