D E S S E R T S H O U

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DESSERTS Buckeye Cake 16 Lemon Torte 12 Chocolate Cake, Red Velvet Cheesecake, Lemon and Olive Oil Cake, Lemon Curd, Peanut Butter Mousse, Chocolate Ganache, White Chocolate, Lemon-Vanilla Bean Mousse, Candied Peanuts Lemon and Lavender Sauces Mud Pie 12 Blackberry Butter Pie 12 Kahlua Pudding, Mocha Mousse, Vanilla Ice Cream, Blackberry Compote, Hazelnut Shortbread Cookie Streusel Crumb, Caramel Whipped Cream Apple Bourbon Sundae 12 Jeff Ruby’s Very Own Cheesecake 12 Bourbon Pecan Ice Cream, Apple Compote Selection of Sauces Flambéed Tableside Ricotta Donuts 12 Vanilla Bean Crème Brûlée 12 Trio of Sauces Seasonal Berries Three Layer Carrot Cake 12 Bananas Foster For Two 18 With Caramel Sauce Prepared Tableside HOUSE-MADE ICE CREAMS 8 Each Vanilla Bean Cookies & Cream Buckeye Seasonal Sorbet Seaonal Ice Cream AFTER DINNER DRINKS Mission Coffee Co. French Press 10 Irish Coffee 12 Tullamore Dew Irish Whiskey, Chantilly Crème Mission Coffee Co. French Press Decaf 10 Espresso 4.25 Mexican Coffee 12 Double Espresso 6.25 Patron XO, Chantilly Crème Cappuccino 5 STEPHANIE WHITCOMB, PASTRY CHEF PROUD TO PARTNER WITH LOCAL ROASTERS DESSERT WINES Glass Bottle Late Harvest Blend, Far Niente Dolce, 2010, US (375 mL) 19 120 Muscat, Quady Essencia Orange, 2014, US 9 - Muscat, Mondavi Moscato d’Oro, 2014, US (375 mL) 9 50 Tokaji Aszu, Royal Tokaji 5 Puttonyos, 2009, HU (500 mL) 16 120 Ice Wine, Inniskillin Vidal, 2014, CA (375 mL) 22 135 Late Harvest Blend, Clarendelle Amber Wine 9 - PORT Fonseca ‘Bin 27’ Ruby 11 Taylor Fladgate 2007 18 Taylor Fladgate 10 yr Tawny 12 Taylor Fladgate 20 yr Tawny 17 Taylor Fladgate 30 yr Tawny 25 Graham’s LBV 13 MADEIRA D’Oliveira Boal 1968 28 Rare Wine Co. ‘Charleston Sercial’ 12 Rare Wine Co. ‘New York Malmsey’ 12 COGNAC & BRANDY Boulard Calvados 14 Martel Cordon Bleu 31 Courvoisier VS 10 Martel XO 40 Courvoisier VSOP 12 Remy Martin VSOP 15 Hennessey VS 11 Remy Martin 1738 Accord Royal 18 Hennessey Privilege VSOP 18 Remy Martin XO 45 Hennessey XO 42 Remy Martin Louis XIII 225 Per Ounce Poured & Served Tableside • Choose 1, 1.5, or 2 Ounce Pour.

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Creamery & Soda Fountain
CREAMERY & SODA FOUNTAIN EVERY DAY, 11AM – CLOSE ICE CREAM FAT STRAW AFFOGATO · 7 6 FLOATS · MILKSHAKES & Salted Caramel House-made syrups and 7 MALTS · Dulce de Leche jerk soda. Handspun to order. Farmers Blend Coffee Chocolate or Vanilla Thick, Slow Churned ice cream flavor of your choice, Vanilla Root Beer whipped cream Chocolate draft root beer soda, vanilla ice cream Founding Spirits American All Shaked Up vanilla ice cream, creamy Whiskey & Cornflakes Ginger Cooler hot espresso or ginger soda, vanilla ice cream house-made peanut butter, choose: caramel, banana cold nitro brew Coffee add: Founding Spirits Compass Coffee, vanilla, EGG CREAM · 4.25 Arroyo’s “Never Bitter” Amaro coffee ice cream shot +6 or donut +1 Chocolate or Vanilla Cherry Philly* vanilla and cherry soda, CARAMEL CORN · 4 vanilla ice cream Orange Creamsicle Monkey Mix Orange Creamsicle Ramos* S’mores orange soda, vanilla bean syrup, Coffee Chocolate-Almond vanilla ice cream Caramel Crunch Cherry Caramel Crunch HOUSE-CHURNED ICE CREAM SINGLE SCOOP 3 DOUBLE SCOOP 5 cup or waffle cone Black Sheep Vanilla Founding Spirits American Strawberry Cheesecake Whiskey & Cornflakes Chocolate Mint Chip Texas Pecan Brickle Strawberry Peanut Butter Brownie Salted Caramel Dulce de Leche Frozen Yogurt Cinnamon Farmers Blend Coffee CLASSIC SUNDAES SPECIALTY SUNDAES Hot Fudge 6 Crunchy Potato Peanut 10 Banana Split 7 Butter Caramel Bananas Foster 7 Death by Chocolate 10 Cherries Jubilee 7 The Valley Gorge 16 8 scoops of ice cream with toppings, Strawberry Shortcake 7 brûléed bananas,
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Brecksville Menu
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Bananas Foster Serves 4
Bananas Foster Serves 4 Developed in New Orleans in the 1950s, this dessert is easily assembled and guaranteed to satisfy all those around the table. The legend behind the dish stems from an abundance of bananas. At the time, New Orleans was a major port for banana imports. The chef, Paul Blangé, of famous New Orleans restaurant, Brennan’s, devised the dessert to make use of the area’s banana largesse. The dish was named for a friend of the restaurant’s owner, Richard Foster. Whether or not the dish is flamed, the dessert’s reputation as a delicious dessert is well- deserved. Ingredients: 2 bananas, sliced diagonally 1 lemon, juiced 4 tablespoons salted butter 1/2 cup light brown sugar, packed 1/4 teaspoon cinnamon 2 tablespoons banana liqueur 1/4 cup white rum 1 pint vanilla ice cream 1/2 cup toasted, chopped pecans (optional) Directions: 1. Gather and prep all the ingredients – this is a dish that happens quickly! (We even like to pre- scoop the ice cream and have it ready for the individual serving bowls.) 2. Peel, then cut the bananas on the diagonal into 1/2-inch thick slices. Toss the slices with the lemon juice to reduce browning. (The original Bananas Foster cuts the bananas in half lengthwise; we like the more manageable diagonal slices for easier serving and eating.) 3. In a low-sided skillet, melt the butter and add the brown sugar and cinnamon. Allow the mixture to heat and become bubbly. 4. Add the banana slices carefully – the butter-sugar mixture is very hot and can create splatters.
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Old-Fashioned Soda
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Happy Beginnings
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Banana Cream Pie Blue Monster Cherry Cordial
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Promotional Planner
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The Ashford Estate
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Sweet Sixteen Menu
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