Desserts

Spring 2010

Vanilla Bean Crème Brûlée

traditional vanilla custard & caramelized sugar, topped with fresh berries & almond lace cookie

 Chocolate Love Layer Cake

rich devil’s food cake layered with chocolate ganache, raspberry glaze & chocolate mousse, finished with ganache icing & crushed Biscotti cookie, served with whipped cream,  fresh raspberries & tuile cookie

 Warm Fruit Galette

sweet yeast bread style pastry folded around brown sugar & cinnamon-roasted apple & pineapple, baked to a golden brown, served with vanilla ice c­ream & dried cranberries, finished with mango & caramel sauces

 Pear & Cream Cheese Pound Cake

vanilla pound cake accented with ginger & orange, marbled with cream cheese, served warm with port-poached pear compote, mascarpone whipped cream & port reduction

 Empire Chocolate Soufflé

classic chocolate soufflé baked to order, topped with powdered sugar, served with chantilly cream

Homemade Ice Cream and Sorbet

a variety of French-style ice creams and non-dairy sorbets,served with fresh berries and a cookie

 Second Empire Key Lime Pie

graham cracker crust & creamy key lime custard, topped with whipped cream, served with fresh blueberries &  blueberry sauce

All Desserts  $9.00 each

Amber Atkins – Pastry Chef