pine knot farm’s sweet potato pound cake w/ crème fraiche ice cream, maple syrup & pecans
(’97 tawny porto)

venezuelan chocolate crème brûlée
(10 year tawny porto)

housemade mango sorbet w/ a sesame-almond lace cookie
(moscato d’asti)

warm apple crisp w/ walnut streusel topping & ginger ice cream
(tokaji)

elaine’s warm chocolate cake w/ pistachio ice cream & chocolate sauce
(banyuls)

artisanal three cheese sampler w/ housemade crackers
(zd wine flight)

All desserts are 8

All desserts made in house by chef bret jennings
(suggested wine pair)

……….

carrboro coffee company’ coffees made to order in french press

fransisco moran, honduras (fuller)     3

papau new guinea ‘sigri estate’ (lighter)     3

columbia excelso decaf     3

espresso / cappuccino / latte     4 /  5 / 5

……….

after dinner wines — 3 oz.glass/bottle

2009 michele chiarlo, nivole, moscato d’asti, italy    5 / 20 (375ml)

2005 château saint vincent, sauternes, france     8 / 32 (375ml)

2008 royal tokaji, mád cuvée, late harvest, tokaj, hungary       8 / 32 (375ml)

2008 m. chapoutier, banyuls, france     9 / 40 (375ml)

mv   warre’s, otima 10, 10 year tawny, oporto, portugal    7 / 46

2001 warre’s, late bottled vintage, oporto, portugal   7 / 46

1997  warre’s, colheita, oporto, portugal     9 / 60

tasting flight of all 3 portos      14

please inform your server of any food allergies & food aversions
elaine’s adds a 20% gratuity to parties of 5 or more.  no separate or split checks, please.