Wild Berry Savarin, a dense vanilla mini bundt pound cake dipped in simple syrup and rolled in sugar.
Filled with a wild berry compote. 5.00

Choco-tini, rich dark chocolate mousse served in a coupe martini glass w/ fudge and double chocolate brownie slices. Drizzled with chocolate sauce and topped with a cherry. 7.00

White Chocolate Swan, a light crispy pate choux swan filled with an airy white chocolate mousse,
flavored with a touch of hazelnut liqueur set on a pool of fresh strawberry coulis. 8.00

"The Grogger", a petite cup of old fashioned Hot Buttered Rum served with a trio of mini Joe Froggers. 8.00

Creme Caramel, a rich vanilla egg custard baked to perfection with a light caramel sauce. 6.00

The Landing Cheesecake, A favorite for years, our chefs own recipe. 7.00

Ports
LBV QUINTA DO NOVAL (late bottle vintage) "1998" - 8.00
TAYLOR FLADGATE RUBY - 6.00
WARRIOR RUBY PORT - 7.00
COCKBURNS 10YR TAWNY - 8.00
SMITH WOODHOUSE 10-YR - 8.00

Single Malt Scotch
Glenfiddich, 12 year old - 6.95
Glenlivet, 12 year old - 6.95
Glenmarangie, 12 year old - 6.95
Macallan, 12 year old - 6.95
Cardhu, 12 year old - 6.95
Balvenie, 15 year old, single barrel - 9.95

Cognacs
Courvoisier VS - 5.95
Hennessey VS - 5.95
Hennessey Single Distillery, LE PEU - 8.95
Remy Martin VSOP - 7.50
Remy Martin XO - 11.95
Delamain Vesper Cognac, 35 year old - 14.95
Danfou Armagnac - 8.95
Eau De Vie Poire William - 11.95
Danflou Calvados - 8.95

After Dinner Specialities
Espresso - 2.50
Cappuccino - 3.50
Cafe Mocha - 3.75
Cappucino Royale with Creme de Cocao - 4.75