My coffee-table book MOTEL | HOTEL featuring Todd Sanfield is now sold-out. I want to thank everyone who purchased a copy.

DESSERT GLASSES CARUSSIN 12 ‘Filari Corti’ Moscato, IT 2013 CAMIN LARREDYA 16 ‘Au Capceu’ Jurançon, FR 2011 QUINTA DO NOVAL 17 Late Bottled Vintage Porto, PT 2008 VINHOS BARBEITOS 22 Rare Wine Co. Historic Series ‘New York Malmsey’ Madeira, PT NV CHÂTEAU DOISY-VÉDRINES 24 Sauternes, FR 2011 RAMOS PINTO 28 ‘Quinta do Bom Retiro’ 20 yr Tawny Porto, PT D’OLIVEIRA 48 Boal Madeira, PT 1977 DESSERT BOTTLES CHÂTEAU DOISY-VÉDRINES (375) 92 Sauternes, FR 2011 KRACHER (375) 225 ‘Grand Cuvée #6’ TBA, Burgenland, AT 2011 KIRÁLYUDVAR (500) 238 ‘6 Puttonyos’ Tokaji Aszú, HU 2005 CHÂTEAU GILLETTE (375) 298 ‘Crème de Tête’ Sauternes, FR 1989 CHÂTEAU D’YQUEM (375) 458 Sauternes, FR 2002 CHEESE CHEESE PLATTER BY ANNE SAXELBY Grayson - Raw Cow, VA / Snow Camp - Cow & Goat, NC Mixed Drum - Raw Cow, VT / Tomme du Berger - Goat & Sheep, FR Comté Reserve - Raw Cow, FR / Bayley Hazen Blue - Cow, VT 3 Pieces 17 5 Pieces 23 DESSERTS DESSERT OF THE MONTH Food & Wine Magazine by Gesine Bullock-Prado Pistachio Pavlova, Pistachio Crémeux, Rhubarb Cream, 12 Fresh Strawberries, Yogurt Sorbet CANDY BAR 12 Chocolate Mousse, Peanut Caramel Sauce GREEN APPLE 12 Apple Compote, Apple Cider Gelée, Meringue, Apple-Yuzu Sorbet PROFITEROLES 12 Gianduja Mousse, Vanilla Ice Cream, Dark Chocolate Sauce FLOURLESS CHOCOLATE MOUSSE CAKE 12 Earl Gray Ganache, Chocolate Ice Cream PISTACHIO ALMOND CAKE 12 Seasonal Market Berries, Raspberry Sorbet ASSORTED ICE CREAMS & SORBETS 8 Executive Pastry Chef: Sylvain Marrari HOT BEVERAGES Coffee 4 Espresso 4 Cappuccino 5 TEA Sencha Ariake Green, Earl Grey ‘Blue of London’, English Breakfast, Grand Jasmine, Mint, Chamomile Herbal 5