DESSERT

LEMON VERBENA CRÈME BRÛLÉE
yuzu pound cake, lemon curd, cran-raspberry sauce – 11

CHOCOLATE LAYER CAKE
nutella frosting, hazelnut brittle – 10

FRIED APPLE PIE
salted caramel whipped cream – 7 (a la mode + 3)

PUMPKIN CHEESECAKE
candied pumpkin seed, salted caramel whipped cream – 11

ICE CREAM & SORBET
chef ’s selection of ice cream and sorbets – 3 per scoop

AFFOGATO
vanilla bean ice cream, shot of espresso – 7.5

AFTER-DINNER DRINKS

ESPRESSO MARTINI {kc take on an nyc standard}
fresh espresso, rieger’s vodka, mr. black, licor 43, demerara – 14

CACAO MARTINI {rounder, darker cousin to chocolate martini}
maraska nocelino, rieger’s caffé amaro, absolut vanilla, licor 43 chocolate – 14

HOLIDAY EGGNOG {lovingly adopted from union square cafe}
wild turkey 101, smith & cross rum, averna amaro, eggs, dairy, spices – 15

IRISH COFFEE {inspired by the san francisco original}
son’s of erin whiskey, coffee, cinnamon, whipped cream – 14

HOT TODDY (warm up with this aromatic take on a classic)
tom’s town bourbon, chamomile, allspice, honey, lemon – 13