Skip to Content


Dessert


Strawberry ~ Rhubarb Pie with Chantilly Cream

Burnt Caramel Ice Cream with Sea Salt and our Toffee

Midnight Dark Chocolate Mousse Cake

Three Berry Shortcake with Strawberries, Raspberries and Blackberries and Chantilly Cream

Passionfruit Créme Brûlèe

Cinnamon and Cara Cara Orange Sorbet with Blood Orange Sauce

Fresh Blackberries, Raspberries and Blueberries with Pomegranate Seeds

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 with our Vanilla Bean Ice Cream

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

~11~

Cheese Selection
Manchego and Idiazabal with Fresh Membrillo, Granny Smith Apple Slices,
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

Dessert Wines By the Glass

Oremus Tokaji “3 Puttonyos” 2012 14
Susana Balbo Late Harvest Torrontes 2012 10
Kopke Ten Year Tawny Port 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
^^Back to Top^^


Home Map & Directions Events Pasqual's CookBooks Contact Us