Dessert and After-Dinner Drinks Menu


Chocolate-Nougat Bar with Toasted Peanuts
Chocolate-Caramel Bavarian, Dark-Chocolate Sauce


Warm Flourless Chocolate Cake
Coconut Sorbet, Caramelized Pineapple


Savory Autumn Provençal Crème Brûlée
Spice Cookies


Oatmeal Crisp
Warm Bartlett Pear, Cranberry, Anise-Honey Gelato


Key Lime Baked Alaska
Lime-Ginger Sauce, Blackberry-Oregano Sherbert


Apple-Almond Buttermilk Blini
Vanilla Gelato, Apple-Cider Caramel


Vegan Lemon–Olive Oil Torte
Black Mission Figs, Concord Grape Sorbet


Seasonal Fruit
Fruit Sorbet


Dessert Wines

Noval, Black Porto
Fonseca, "Late Bottled Vintage" Unfiltered Porto, 2007
Sandeman Amontillado Sherry
Hidalgo, Fino Jerez Seco, NV
La Cilla Pedro Ximenez Sherry
Sauternes, Château Laribotte, Bordeaux, France, 2008
Pacific Rim, Vin de Glacière Riesling, Washington State, 2010


Cognacs and Scotches


Courvoisier, Cognac VS
Macallan, Single-Malt Scotch, 18 Years
Glenfiddich, Single-Malt Scotch, 12 years


Please note that menu items are subject to change.

Pastry Chef Randy Eastman

Members Dining Room, The Metropolitan Museum of Art

Join us on Friday and Saturday evenings throughout January to enjoy a seasonal menu inspired by the exhibition Bartholomeus Spranger: Splendor and Eroticism in Imperial Prague.

Nine of Hearts, from a Set of Piquet Cards

Celebrate Valentine's Day in the Members Dining Room! Enjoy a special three-course prix-fixe menu from Executive Chef Fred Sabo priced at $75 per person.