dessert

warm chocolate chiffon cake bread pudding w/ vanilla ice cream
(’01 lbv porto)

 vanilla crème brûlée
(10 year tawny)

fresh mango sorbet w/ a sesame tuile
(’09 moscato)

pineapple upside-down cake w/ basil ice cream
(’08 tokaji)

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

artisanal three cheese sampler w/ homemade 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

organic peruvian, penachi (lighter)     3

sumatran lintong (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 / 36 (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.
While we update our web menus frequently, our menus change daily, so please call and check the availability of specific items.