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All desserts are made daily in house by our pastry chef.

Tiramisu / Ladyfingers soaked in espresso and cognac, layered with mascarpone. Topped with a dusting of cocoa and shaved Callebaut Belgian chocolate  / 


Carrot Cake / Made with pineapple, cinnamon, grated carrot, and minced apple. Layered with cream cheese icing and coated with toasted walnuts  /


Raspberry Almond Cake / A dense cake, baked with amaretto and almond paste. Topped with toasted almonds and powdered sugar. Served on house-made raspberry purée / 


Chocolate Chambord Mousse (GF) / Whipped egg whites folded into melted chocolate, raspberry juice, Chambord, and whipped cream. Finished with shaved Callebaut Belgian chocolate and a raspberry / 


Vanilla Bean Creme Brûlée (GF) / A rich custard, made with egg yolks, heavy cream, and vanilla beans. Topped with sugar and brûléed to caramel / 


Frozen Hazelnut Souffle (GF) / A frozen custard whipped with egg yolks, caramel, Frangelico, and heavy cream. Topped with a hazelnut praline /


White Chocolate Ice Cream (GF) /  Rich white chocolate ice cream drizzled in a dark chocolate Grand Marnier sauce. Garnished with shaved Callebaut Belgian chocolate / 


Mocha Chip Ice Cream (GF) /  An espresso ice cream with cognac and milk chocolate chips /

Lemon Rosemary Sorbet (GF) A balanced blend of lemon and rosemary, garnished with a fresh raspberry /

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