Yankee Pier Lafayette
Dessert Menu
Sample Printable Dessert Menu (pdf)
Sample Printable Dessert Beverages Menu (pdf)
Housemade Desserts
Gracie's Favorite Chocolate Cream Pie Graham cracker crust & whipped cream 7.00
D’Anjou Pear Crisp oatmeal crumb topping & vanilla bean ice cream 7.00
Pumpkin Bread Pudding caramel sauce, bourbon whipped cream 7.00 Yankee Pier Butterscotch Pudding smooth butterscotch custard with whipped cream 6.50
Flourless Chocolate Cake blood orange compote, whipped cream 7.00
Lemon Meringue Pie with housemade lemon curd 7.00
Dessert & After Dinner Beverages
Pier Delights
Caramel Coffee Bailey’s Caramel Cream, Tuaca, Brandy & Whipped Cream 9.75
Chocolate Mint Coffee Kahlua Coffee Liqueur, Godiva Dark Chocolate Liqueur, peppermint schnapps, coffee, whipped cream 10.75
Coffee & Tea
Oak Wood Roasted Lark Creek Blend Coffee
- Regular & Decaffeinated 3.25
Mighty Leaf Teas hand-crafted with a blend of
whole tea leaves, fruits, herbs & spices 3.50
Caffeinated
~ Organic Breakfast Black Tea
~ Earl Grey Black Tea
~ Green Tea Tropical
Caffeine-Free
~ Organic Mint Melange
~
Chamomile Citrus
~ Earl Grey Black Tea
Dessert Wine & Port
Quady “Essensia” Orange Muscat, California 2009 6.75
Graham’s Six Grapes 7.00
Graham’s 20 Year Tawny 13.50
Croft Distinction Special Reserve 8.50
Taylor Fladgate Single Quinta de Vargellas 2005 13.50
Quady’s Starboard Vintage 1996 7.50
Single Malt Scotch
Highland Park 12 Year Single Malt Scotch 9.50
Oban 14 Year Single Malt Scotch 12.50
Macallan 12 Year Single Malt Scotch 11.00
Macallan 18 Year Single Malt Scotch 29.50
Brandy & Cognac
Clear Creek Pear Brandy 10.00
Clear Creek Eau de Vie de Pomme Apple Brandy 9.50
Germain-Robin Alambic Brandy XO Reserve 22.00
Courvosier V.S.O.P. 12.00
Rémy Martin Courvoisier V.S.O.P. 12.00
Liqueur
Baileys 8.00
Frangelico 7.50
Amaretto 8.00
Grand Marnier 9.00
Cointreau 8.50
Sambuca Romano 8.00
Drambuie 8.00
Tuaca 8.00
Tia Maria 8.00
Kahlua 7.50
Chambord 8.50
Benedictine 9.00
Michael Dunn, Chef/Partner
Michael Moore, General Manager/Partner
03.10.13
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