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Palisade Cresthaven Peach ~ Blueberry Pie with Chantilly Cream

Greek Walnut Layer Cake with Brandy Buttercream Frosting (GF)

Chocolate Semifreddo with Cinnamon Whipped Cream and Toasted Almonds

Lemon Cream with Fresh Blackberries and Blueberries

Pineapple Ice Cream with Roasted Pineapple Salsa (GF)

Cantaloupe Sorbet with a Flourless Chocolate Cookie (V,GF)

Oaxacan Mango with Chile Lime Salsa (V, GF, NS)

Affogato ~ Espresso poured over our Coffee Ice Cream, Shaved Chocolate,
Cocoa Nibs, Chantilly Cream (GF)

SHAKES: Double Chocolate Gelato ∞ Gary's Vietnamese Avocado ∞
Medjool Date ∞ Vanilla ∞ Espresso (GF)


“The Bleu Jay” Triple Cream Bleu, Cremeux de Citeaux (France), L'Amuse Gouda with Brown Turkey Figs, Lucques Olives and our Crick Crack Crackers 18

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

Pastry Chefs : Jesus Pereira and Felipe Larrazabal
(GF) Gluten Free, (V) Vegan (NS) No sugar
We Proudly Use Askinosie Organic Chocolate

Dessert Wines By the Glass

Domaine de l'Alliance, Sauternes 2015 12
Susana Balbo, Late Harvest Malbec, Mendoza, 2006 12
Jorge Ordoñez, Moscatel, Malaga 2008 13
Kopke Tawny or Ruby Port, Douro, NV 11
Montilla-Moriles, Pedro Ximenez, Jerez, 1988 15
Cascinetta Vietti, Moscato d'Asti, 2017 ½ Bottle 29

Coffees and Such

Press Pot Organic Blend Coffee (12 oz) 6
Bhakti Chai 6
Cafe Latte / Cappuccino 6
Cafe Macchiato 5, Mocha Latte 6
Espresso 4, Double Espresso 5
Pasqual's Regular Organic Blend Coffee or Decaffeinated Blend 3
Mexican Hot Chocolate 6
Organic 2% Milk 3
Drinks made with Organic Soy or Almond Milk add .50

Organic Hot Teas
Breakfast, Earl Gray, Darjeeling Green Dragon, Jasmine Green
Chamomile, African Nectar, Mint 3
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