de Vere’s New Dessert Menu

August 5th, 2010 | Comments (1)


Seasonal Berries & Ice Cream 6

Crispy Bread Pudding 6.5
Served with vanilla ice cream and Jameson caramel sauce

Guinness Float 6
A perfectly poured pint of Guinness served over vanilla ice cream

Dessert o’ the Day AQ
Please inquire with your server

After Dinner Drinks

Irish Coffee 7
Age old recipe and our signature drink. Tullamore Dew Irish Whiskey, brown sugar, and a generous dollop of fresh whipped Irish cream

Bailey’s & Coffee 6
Bailey’s Irish Cream, and a generous dollop of fresh whipped Irish Cream

Campari 6

Fernet Branca 6

Baileys 6
Amaretto di Saronno 6
Cointreau 7
Grand Marnier 8
Laird’s AppleJack 6

Alambic / Cognac
Remy Martin 1738 Accord Royal 14
Germain-Robin Fine Alambic 10

Eagle Rare 17yr 14
Kentucky Vintage 17yr 18
Old Forester Birthday 10
Pappy Van Winkle 12yr 9
Willett Reserve 10

Irish Whiskey
Tyrconnell 6
Tyrconnell – Madiera, Sherry or Port 13
Red Breast 12yr 9
Midleton Rare 22
Jameson Vintage 40

Bruichladdich 12yr 10
Balvenie 15yr 15
Glenfiddich 15yr 12
Inchmurrin 12yr 10
Macallan 21yr 40
Oban Distillers Edition 1993 19

Graham’s Six Grape 10

Please see our Beverage Menu for more options

Executive Chef – Tarick Abukhdeir Sous Chef – Wes Nilssen

One Response to “de Vere’s New Dessert Menu”

  1. george says:

    Try this

    Authentic ‘VERE PUDDING’

    (Steamed) Take 6 oz. flour, 1/2 teaspoon carb. soda, 4 oz. butter or fat, 3 oz. sugar, 1 egg, 3 tablespoons milk, 1 tablespoon plum jam, 2 oz. raisins,
     1 oz. sultanas, 1 teaspoon salt. Cream butter and sugar, add egg, beat well, add milk [full cream], sifted flour, soda and salt, jam and fruits. Mix well,
    put into greased basin, cover with greased paper and steam for one and a half hours. Serve with sauce or cream. Yummy..

    Keeping this [Baron] VERE Pudding recipe authentic and maintain a smoother superior taste, use ‘non fluoridated purified filtered water’ try not to use town supplied
    water – only use organic food ingredients.

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