DESSERTS
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 /
Tuscan Torte / Pear and apple cake made with Pernod. Served in warm cream /
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 /
Mango Habanero Sorbet (GF) / Pureed mango sweetened with a habanero-infused simple syrup /