Dessert Menu
“Hot Fudge Sundae”
Triple Chocolate Flourless Cake
Tahitian Vanilla Bean Ice Cream
Valrohna “Hot Fudge”
$9
“PB & J”
Peanut Butter Mousse
Salty Brittle, Concord Grape Coulis
$7
“Coffee & Doughnuts”
Krispy Kreme Bread Pudding
Espresso Crème
$8
Gingercake
House Made Ginger Muffin
Blood Orange Glaze
$7
Cannoli Triffle
Almond Scented Ricotta Cheese
Chocolate Chips, “Shell Chips”
$8
“Crisp for 2”
Heirloom Apple Crisp
Maple Bacon Ice Cream
$11
Crème Brulee du Jour
$7
Kevin O’Connell, Jr. Executive Chef
Beverly Garraway Chef de
Cuisine
Tony Vitello Sous Chef Joel Standard Pastry Chef
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