mexican chocolate pot de crème w/ homemade churros
(’01 lbv porto)

basil-buttermilk panna cotta w/ wild hare farm’s strawberries
(sauternes)

lemon-mascarpone sherbet w/ candied lemon peel
(tokaji)

wild hare farm’s strawberry mousse torte w/ génoise cake & strawberry coulis
(moscato d’asti)

elaine’s warm chocolate cake w/ basil ice cream
(banyuls)

artisanal three cheese sampler w/ housemade crackers, fruit & nut compote
(10 year tawny porto)

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 (lighter)     3

papau new guinea ‘sigri estate’ (fuller)     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 / 60 (750ml)

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.