coffees dessert martinis - Millennium Restaurant Group

DESSERT
MARTINIS
delicious ending or is
it just the beginning?
CHOCOLATE MARTINI
Choose from 5 different flavors, Chocolate, Raspberry
Truffle, Chocolate Mint, Chocolate Banana or the
Turtletini
CARAMEL APPLE
Sour Apple Pucker, Caramel, and White Cranberry
Juice
CARROT CAKE
Baileys, Butterscotch Schnapps, Cinnamon Schnapps,
cream
SNICKERS
Frangelico, Bailey’s, Vanilla Vodka, and Crème De
Cacao
MILKY WAY
Vanilla Vodka, Dark Godiva, and Bailey’s
SAMOA COOKIE
Butterscotch Schnapps, Coconut Rum, Dark Godiva,
Vanilla Vodka, Caramel, and Cream
COFFEES
made with locally
ro a s te d Wate rs t re e t
coffee, with an extra
kick
ABC COFFEE
Amaretto, Bailey’s and Chambord | 6.75
BLACK GOLD
Triple Sec, Amaretto, Bailey’s, Hazelnut liquor and
Cinnamon Schnapps | 6.75
KGB COFFEE
Kahlua, Grand Marnier and Bailey’s | 6.75
CALYPSO COFFEE
White Rum, Creme de Cocao, Sugar, drizzled with
Amaretto | 6.25
KEOKE COFFEE
Kahlua and Brandy | 6.25
COFFEE N/A
House coffee with your choice of chocolate, white
chocolate or caramel added | 3.50
DESSERTS
sweet & sultry
BAKED-TO-ORDER GIANT
SKILLET CHOCOLATE CHIP COOKIE
This Union favorite, giant 8 oz. cookie dough, made
with Belgian chocolate chunks, garnished with sea salt
and topped vanilla ice cream is baked to order, so be
sure to plan ahead | 5.50
MISSISSIPPI MUD PIE
Coffee ice cream pie with scratch-made chocolate
cookie crust, piled high with Plainwell Ice Cream,
warm house-made Kahlua chocolate sauce, and topped
with toasted sliced almonds and whipped cream | 5.75
PECAN TOFFEE CHOCOLATE TORTE
Layers of pecans with butter toffee, rich dark
chocolate ganache, and smooth chocolate mousse | 5.50
HOMEMADE APPLE PIE
a homemade apple pie with a cross stitch crust,
caramel, apple chunks and cinnamon | 5.25
APPLE FRITTERS
5 warm ‘doughnut hole’ fritters made from scratch with
freshly grated apple, cinnamon & vanilla, served with a
warm salted caramel sauce for dipping | 5.00
WARM PECAN STICKY BUN
Classic southern sticky bun infused with cinnamon and
brown sugar, baked fresh and topped with Jack Daniel’s
toffee sauce topped with fresh whipped cream | 5.75
PORT &
DESSERT
WINES
for an even SWEETER
ending to your meal
FONSECA BIN 27
Ruby Port | 5.95
TAYLOR FLADGATE 10 YR
Tawny Port | 8.25
LATE
NIGHT
MENU
t h e c l o c k m a y s a y i t ’s l a t e ,
but you still need to eat
well!
SOUPS & SALADS
CHICKEN GUMBO slow cooked andouille and
filé spiced stew studded with pulled chicken, and
vegetables | 2.50 cup 3.75 bowl
SWEET POTATO BISQUE rich vegetarian puree of
sweet potato, spice and a touch of cream
| 2.50 cup 3.75 bowl
GARDENER’S SALAD spring greens, tomato, red
onion, cucumber, and red peppers topped with
Parmesan cheese & creamy herb dressing | 3.75
SMALL PLATES
ELECTRIC GOAT’S CHEESE baked goat’s cheese
served with tomato basil sauce and warm bread
| 6.95
LOBSTER FONDUE lobster meat in thick cheese
fondue, with scallions & roasted red pepper, served
with sliced Mackenzie’s baguette | 8.50
SPINACH ARTICHOKE DIP a creamy house-made
blend of spinach, roasted pepper, and cheese, served
with sliced Mackenzie’s baguette | 7.50
NE
W
COCHON FRIES house made fries topped with
our slow braised pork shoulder, shaved amish white
cheddar and chopped green onions | 7.50
RIB TIPS a pound of dry rubbed pork rib tips
served with a six pack of sauces | 7.95
DESSERTS
PECAN TOFFEE CHOCOLATE TORTE
Layers of pecans with butter toffee, rich dark
chocolate ganache, and smooth chocolate mousse |
5.50
HOMEMADE APPLE PIE
a homemade apple pie with a cross stitch crust,
caramel, apple chunks and cinnamon | 5.25