signature desserts

Molten Chocolate
Baked-to-order warm chocolate cake with a gooey center, served with coffee gelato, milk chocolate covered almonds
and Valrhona chocolate sauce 10.95
Taylor Fladgate Twenty Year Old Tawny (Douro) 12.95

Crème Brûlée
Vanilla cream caramelized a la minute by our chefs, garnished with orange butter cookies and fresh fruit 9.95
Leacock’s Aged Five Year Old Malmsey (Madeira) 7.95

sharable desserts plated desserts

The Whole Nine Yards Manjari Mousse
For the couple who wants to try one of almost Bittersweet Valrhona Manjari chocolate mousse layered
everything — this sampler plate features nine elements with chocolate buttermilk cake and French apricot
from eight different desserts on our menu, including puree, served with a napoleon of blackberry cabernet
the Chocolate Infatuation, Fantasia, Passion Fruit sorbet and strudel dough 11.95
Meringue, Coconut Caipirinha, Manjari Mousse, 2006 Rosa Regale, Brachetto d’Acqui (Piedmont, Italy) 9.95
Crème Brûlée, Finale Cheesecake, Boston Cream and
Gelati & Sorbets 28.95 Boston Cream
2005 Inniskillin Vidal Ice Wine (Niagara, Canada) 18.95 Finale’s version of the famed dessert featuring yellow
cake, cream and chocolate. Also includes chocolate
Chocolate Infatuation
whoopie pies, a vanilla gelato sandwich with cherry
This delectable dessert for two starts with our signature almond Florentines, apricot sauce and fresh fruit 10.95
Molten Chocolate served with crème anglaise, a
Ten Year Old Tawny: Delaforce “His Eminence’s Choice” (Douro) 9.95
Napoleon of Valrhona Caraibe chocolate layered with
tart Morello cherry marmalade and Tahitian vanilla Finale Cheesecake
Bavarian crème, a praline feuilletine with passion fruit Our light, creamy, crust-less cheesecake served
curd and chocolate streusel, a moist Valrhona Alpaco with diced strawberries tossed in cinnamon spiced
chocolate meringue cake with rich chocolate caramel rhubarb sauce 8.95
crème topped with salted pine nut croquant, a basket
Ten Year Old Tawny: Warre’s “Sir William” (Douro) 9.95
of apricot chardonnay sorbet and two raspberry Lime
Rickey truffles 26.95 Coconut Caipirinha
Ice Wine Flight of Pacific Rim Riesling, Joseph Phelps Eisrebe, Renwood Lime genoise cake with drunken pineapple and rich
Amador Zinfandel 16.95 coconut crème 8.95
2006 Inniskillin Vidal Ice Wine (Niagara, Canada) 18.95
Fantasia
Fresh strawberry tart with mascarpone mousse, peach Passion Fruit Meringue
chardonnay torte, white chocolate flower petals filled Passion fruit meringue tart served with passion fruit
with butter crumb cake, lemon Bavarian cream and sorbet and tropical “molasses” 9.95
blueberries, chocolate basket filled with mixed berry
Lustau Solera Reserva Moscatel Superior “Emilin” (Spain) 7.95
sauce and miniature sugar cakes, orange crème caramel
and cinnamon rice pudding with mango sorbet 16.95 Tiramisu Delizioso
Late Harvest Wine Flight – Concha y Toro Sauvignon Blanc, Chateau Finale-style tiramisu with coffee gelee and layers
St. Michelle Chenin Blanc, Rosenblum Viognier 13.95 of buttery pistachio wafers, Tahitian vanilla gelato
and fig puree 9.95
Magnanimous Molten
2003 Domaine Sigalas Vin Santo (Santorini) 14.95
A more generous portion of our best selling Signature
Dessert, served with a trio of chocolate, vanilla and Gelati & Sorbets
coffee gelato and milk chocolate covered almonds 16.95 Flavors selected daily by our chef 8.95
Three Port Flight of 10 Year Delaforce, 20 Year Taylor Fladgate and
30 Year Taylor Fladgate 16.95 Fresh Fruit
Seasonal fruit served with sorbet or gelato 9.95

prelude prix fixe

Enjoy 1 Prelude item and 1 Prix Fixe Dessert for 17.95 per guest. Choice of Spinach Walnut Salad,
Artichoke Salad, Chicken Caesar Salad, Roasted Vegetable Quesadilla, Mediterranean Pizza, White Pizza,
Margherita Pizza (no prosciutto/olives) and Truffle Macaroni and Cheese (without chicken). No substitutions.
Selection of Prix Fixe Desserts
Molten Chocolate, Crème Brûlée, Boston Cream, Finale Cheesecake, Coconut Caipirinha, Passion Fruit Meringue,
Tiramisu Delizioso and Gelati & Sorbets.

Executive pastry chef: Nicole Coady

Each dessert is followed by a suggested wine pairing • A gratuity of 20% will be added to parties of 6 or more guests.
All desserts are prepared on the same equipment and may contain trace amounts of nuts.