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Dessert

Peach ~ Cherry Pie with our Vanilla Bean Ice Cream

Orange Cloud Layer Cake with Orange Curd and Buttercream Frosting

Chocolate ~ Burnt Caramel Pot de Crème with Crème Fraîche

Harper Cantaloupe Granita with a Mexican Wedding Cookie

Meyer Lemon Ice Cream with Honeycomb

Burnt Caramel Salted Ice Cream with our Toffee and a Mexican Wedding Cookie

A Fresh Cut Oaxacan Style Mango with Chile ~ Lime Salsa (V)

Affogato ~ Espresso poured over our Coffee Ice Cream with Shaved Chocolate, Cocoa Nibs and Chantilly Cream

Shakes ~ Espresso with Our Coffee Ice Cream ∞ Gary's Vietnamese Avocado ∞ Double Chocolate Gelato ∞ Medjool Date and Vanilla Bean Ice Cream

An Assortment of Today's Cookies with Toasted Pecan Dark Chocolate Bark with Cinnamon
~11~

Cheese Selection
Idiazabal and Nocetta di Capra, Candied Kumquats,
Granny Smith Apple, Crick Cracks and Candied Chile Pecans
~14~

Chef's Dessert Sampler of Today's Offerings
Small 17. Medium 22. Large 34.

Pastry Chefs : Jesus Pereira and Felipe Larrazabal
We Proudly Use Askinosie Chocolate

Pastry Chefs : Jesus Pereira and Felipe Larrazabal
We Proudly Use Askinosie Chocolate

Dessert Wines By the Glass

Susana Balbo Late Harvest Torrontes 2012 10
Porto Rocha Late Bottled Vintage 2009 10
Susana Balbo Late Harvest Malbec 2012 10

COFFEE, HOT TEA, CHAI, AND HOT CHOCOLATE

Press Pot Organic Coffee (12 oz.) 5.45

Brewed Organic Coffee (regular or decaf) 2.75

Espresso 3.25 Double Espresso 3.95

Cappuccino, Latte, and Mocha Latte 5.45

Mexican Hot Chocolate 5.45

Bhakti Chai 5.45

Almond Milk available add .50

Hot Shangri-La Certified Organic Teas

Caffeinated – English Breakfast, Jasmine Green, Earl Grey,

Decaf – Chamomile, Pure Mint 2.75

Mighty Leaf Organic Teas

Darjeeling Estate, Green Dragon 2.75

Decaf – Rooibos African Nectar 2.75
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