Red Velvet Cake ($9) & The Pensives ($6)
A red velvet cake topped with cream cheese frosting and chocolate pearls over chocolate sauce pairs with The Pensives, a cocktail made with Skinos mastiha, Carpano Antica vermouth, and cocoa bitters. The mastiha (a Greek liqueur made from a kind of resin) provides a creamy, licorice flavor that complements the rich chocolate of the cake and the darker chocolate of the cocoa bitters.
Caramelized Banana Split ($10) & The Decadents ($6)
Cranberry, vanilla, and chocolate-hazelnut ice creams sit on top of caramelized banana halves. The banana split is heavy, rich, and very sweet, but The Decadents is a nice balance. Made with Koloa spiced rum, crème de cacao, and sparkling wine, the light, crisp carbonation and citrus of The Decadents is made to counter the heaviness of the banana split.
Persimmon Cheese Cake ($9) & The Effervescent ($6)
The dessert: persimmon cheese cake accompanied by candied grapefruit and fennel ice cream. The drink: the Effervescent, which is aquavit, Frangelico, persimmon, cream, and egg yolk. The cheesecake has a mild and smooth sweetness, while the fennel ice cream is minty and slightly earthy. Both whipped and carbonated to effect a cheesecake-like airiness, The Effervescent provides a thick and sweet counterpoint.
Chocolate Hazelnut Ice Cream Sandwich ($9) & The Indulgent ($6)
An ice cream sandwich consisting of a flourless chocolate cake, cinnamon crème anglaise, peanut brittle and sea salt. The cake is dense and extremely chocolatey with hints of cinnamon spice and salt from the peanuts and sea salt. To complement the strong flavors of the ice cream sandwich, The Indulgent combines Cointreau, Cynar, and Duck-Rabbit stout. The artichoke bitterness of the Cynar and dark chocolate of the stout are reminiscent of the taste of Nutella and the extra fizziness from the stout helps cut through the dense chocolate.
Rum Raisin Rice Pudding ($10) & The Velveteens ($6)
The rum raisin pudding is accompanied by a port wine poached pear and rum raisin ice cream. The combination of sweet and tart is mirrored in The Velveteens. Made with Appleton VX rum, raisins, Cabernet, and pear brandy, it's almost sangria like. With a similar fruity tartness, The Velveteens offers an extension of the flavor profile of the dessert.