Pastry Chef:
Tim Hossink |
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Chocolate Decadence Cake
Rich flourless cake served in a pool of raspberry
sauce, topped with chantilly cream
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$6 |
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Bosc Pear
and Blueberry Dumplings
Pears and berries in a pastry shell, served warm
with vanilla poaching syrup , candied pecans and
Tahitian vanilla gelato
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$6 |
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Molten Chocolate
Born of passion; warm, liquid-center chocolate
cake served with triple white-chocolate gelato.
(Baked to order; please allow 15 minutes)
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$7 |
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Crème Brulee
Crème brulee, of a rotating variety, topped
with fresh berries (flavor accommodating) and
chantilly crème
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$7 |
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Pastry of the Day
Please inquire with your server
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$7 |
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Gelato
•Tahitian
Vanilla
•Triple White Chocolate
•Caramel Apple Brandy
•Café
Mocha with Fudge
•Cinnamon
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$4 ea |
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| Sorbet
•Rose Champagne
•Lemon Mint (dairy free)
•Raspberry |
$4 ea |
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| We proudly use locally
grown products, whenever possible *notice:
consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your
risk of food borne illness** |
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