DESSERTS

Homemade Tiramisu   4.70

Layers of coffee and Kahlua soaked sponge and mascarpone.

Homemade Cherry and Almond Tart   4.70

Served with ice-cream, cream or custard.

Homemade Treacle Tart   4.40

Served with ice-cream, cream or custard.

Vanilla Ice-cream with Boozy Raisins   4.20

Two scoops of vanilla ice-cream with raisins soaked in Amontillado

sherry.

Meringue Sundae   4.70

Homemade meringue with raspberry sorbet, vanilla ice-cream

and cream.

Classic Ice-cream Selection   4.10

Vanilla, strawberry and chocolate.

Homemade Sticky Toffee Pudding   4.95

Served with toffee sauce and a choice of ice-cream, cream or custard.

Homemade Profiteroles   4.70

Filled with cream and covered in hot chocolate sauce.

DESSERT WINE

125ml Glass

Muscat de Rivesaltes - Chateau de Rombeau (France)   4.25

Enticingly sweet, melons and apricots with a perfectly balanced

acidity that ensures this wine literally sings!

CHEESE

Cheese Board Selection   5.70

Consisting of:-

Ribblesdale Blue

An organic blue goats milk cheese made by Iain and Christine Hill in

Horton, Ribblesdale near Settle, North Yorkshire. It is a semi-hard

cheese with a creamy tangy hint of goat!

Fountains Gold

An exceptionally creamy almost buttery cheddar type cheese made from

Jersey and Guernsey cows milk. If anyone can remember gold top milk,

this is the cheese equivalent.

Oak Smoked Wensleydale

Made at the Hawes Creamery the true home of Wensleydale. Smoked

over oak chippings to produce a subtle smoked flavour.

Montegomery Chedder

The Montgomery family have been making cheese for three generations

at their farm in South Somerset. The cheese is matured for 18 months

in muslin cloth to produce a full nutty flavour and dry texture. Best

cheddar at the 2006 British Cheese Awards.

PORT

100ml Glass

Pocas Port LBV 2000   3.00

Moreish fruits, heavily concentrated wine with impressive structure.

Taylors 10 Year Old Tawny   4.50

Delicate with long, nutty fruits and light elegance.