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Dessert

Zabaglione with Fresh Raspberries

Double Crust Almond ~ Apple Pie with Quince

Warm Gingerbread with Lemon Glaze

Midnight Chocolate Mousse Cake

Satsuma Tangerine Ice Cream with our Ten Year Chocolate Sauce

Meyer Lemon Ice Cream with Honeycomb

Pomelo Sorbet with a Crescent Cookie

Fresh Raspberries, Blueberries, and Pomegranate Seeds

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

Shakes ~ Espresso, Gary's Vietnamese Avocado, Medjool Date and Vanilla

An Assortment of Today's Cookies with Hazelnut, Pumpkin Seed and Pistachio Dark Chocolate Bark with a drizzle of White Chocolate

~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
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