a michael mina restaurant menu: dessert€¦ · banana profiteroles 9dessert vanilla cremeux,...

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BANANA PROFITEROLES 9 VANILLA CREMEUX, ALMOND TOFFEE CRUMBLE OLIVARES MONASTRELL DULCE, SPAIN 2010 16 MEYER LEMON PAVLOVA 10 BAKED MERINGUE, LEMON CURD, GUAVA SORBET CHÂTEAU SUDUIRAUT, SAUTERNES 2009 19 BEIGNETS 11 CHOICE OF: TONGAN VANILLA CRÈME BRULÉE MACALLAN BUTTERSCOTCH PUDDING VALRHONA DARK CHOCOLATE POT DE CRÈME DONNAFUGATA BEN RYE, SICILY 2010 28 BOURBON BAR 10 DARK CHOCOLATE, PEANUT BUTTER, PRETZEL RARE WINE CO. BOSTON BOAL, MADEIRA 13 DAILY SELECTION OF SEASONAL 9 ICE CREAMS & SORBETS ARTISAN CHEESE 16/22 CHEF’S SELECTION OF THREE OR FIVE CHEESES SERVED WITH LOCAL HONEY, NUTS, LAVASH TOASTED BREAD & SEASONAL FRUIT DESSERT selections A MICHAEL MINA RESTAURANT MENU: DESSERT

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Page 1: A MICHAEL MINA RESTAURANT MENU: DESSERT€¦ · banana profiteroles 9dessert vanilla cremeux, almond toffee crumble olivares monastrell dulce, spain 2010 16 meyer lemon pavlova 10

B A N A N A P R O F I T E R O L E S 9

VANILLA CREMEUX, ALMOND TOFFEE CRUMBLE

OLIVARES MONASTRELL DULCE, SPAIN 2010 16

M E Y E R L E M O N P A V L O V A 1 0

BAKED MERINGUE, LEMON CURD, GUAVA SORBET

CHÂTEAU SUDUIRAUT, SAUTERNES 2009 19

B E I G N E T S 1 1

C H O I C E O F :

TONGAN VANILLA CRÈME BRULÉE

MACALLAN BUTTERSCOTCH PUDDING

VALRHONA DARK CHOCOLATE POT DE CRÈME

DONNAFUGATA BEN RYE, SICILY 2010 28

B O U R B O N B A R 1 0

DARK CHOCOLATE, PEANUT BUTTER, PRETZEL

RARE WINE CO. BOSTON BOAL, MADEIRA 13

D A I L Y S E L E C T I O N O F S E A S O N A L 9

ICE CREAMS & SORBETS

A R T I S A N C H E E S E 1 6 / 2 2

CHEF’S SELECTION OF THREE OR FIVE CHEESES

SERVED WITH LOCAL HONEY, NUTS, LAVASH

TOASTED BREAD & SEASONAL FRUIT

D E S S E R T

s e l e c t i o n s

A M I C H A E L M I N A R E S T A U R A N T M E N U : DESSERT

Page 2: A MICHAEL MINA RESTAURANT MENU: DESSERT€¦ · banana profiteroles 9dessert vanilla cremeux, almond toffee crumble olivares monastrell dulce, spain 2010 16 meyer lemon pavlova 10

C O F F E E

L O O S E L E A F

T E A

L A M I L L

M I N A B L E N D

MEDIUM-BODIED AND SPICY WITH A HINT OF

FRUITINESS IN AROMA 6

M I N A B L E N D D E C A F F E I N A T E D

FULL, COMPLEX DECAF 6

L A M I L L

O R G A N I C C H A M O M I L E

(HERBAL)

WOODY APPLE NOTES 6

O R G A N I C P E P P E R M I N T

(HERBAL)

REFRESHING 6

C H I N A F I N E S T D R A G O N P H O N I X P E A R L S

(GREEN)

AN INFUSION OF JASMINE BLOSSOMS CREATE

A MAGNIFICENT SCENT 17

O R G A N I C J A D E O S M A N T H U S

(OOLONG)

BUTTERY, SWEET & FLORAL 6

Page 3: A MICHAEL MINA RESTAURANT MENU: DESSERT€¦ · banana profiteroles 9dessert vanilla cremeux, almond toffee crumble olivares monastrell dulce, spain 2010 16 meyer lemon pavlova 10

C H Â T E A U S U D U I R A U T , SAUTERNES 2009 19

O R E M U S T O K A J I , HUNGARY 2014 18

C A L L A G H A N P O R T S T Y L E C A B , ARIZONA 2009 15

D O L C E B Y F A R N I E N T E , NAPA VALLEY 2010 24

D O W S 2 0 0 0 V I N T A G E , PORT 24

D O N N A F U G A T A B E N R Y E , SICILY 2014 28

O L I V A R E S M O N A S T R E L L , JUMILLA, SPAIN 2010 16

R A R E W I N E C O . BOSTON BOAL, MADEIRA 17

W A R R E ’ S O T I M A 1 0 Y E A R T A W N Y , PORT 17

D O W ’ S 2 0 Y E A R T A W N Y , PORT 22

T A Y L O R F L A D G A T E ’ S 3 0 Y E A R T A W N Y , PORT 38

S W E E T W I N E S

B Y G L A S S

F E R N E T B R A N C A , LOMBARDY ITALY 10

F E R N E T C O N T R A T T O , PIEDMONT, ITALY 15

A M A R O A V E R N A , SICILY, ITALY 15

A M A R O B O R S C I , PUGLIA, ITALY 15

A M A R O M E L E T T I , MARCHE, ITALY 10

A M A R O M O N T E N E G O , EMILIA-ROMAGNA 15

A M A R O N A R D I N I , VENETO, ITALY 15

A M A R O N O N I N O , FRIULI, ITALY 21

A M A R O V E C C H I O , CALABRIA, ITALY 15

A M A R O C A R T