Dessert Menu

Summer 2008

Desserts

Vanilla Bean Crème Brûlée
traditional vanilla custard, caramelized sugar, fresh berries

Pineapple Upside-Down Cake
vanilla bean pound cake, toasted coconut, macadamia nuts, toasted coconut ice cream, brown sugar Anglaise, tuile cookie, fresh berries

Chocolate Roulade Trio
moist chocolate chiffon cake, raspberry liquor ganache, white chocolate mousse, toffee crumbs, whipped chocolate icing, with mango compote, raspberry & mango sauces & fresh berries

Buttermilk Coconut Chess Pie
flaky pie crust, rich custard filling, Heath Bar ice cream, fresh berries, brown sugar Anglaise, almond lace cookie

Bananas Foster Pudding Cake
banana & chocolate butter cake, Meyer’s dark rum pastry cream filling, topped with warm brown sugar roasted bananas, dark rum ice cream, served with Anglaise & chocolate sauce

Lemon Bar Cheesecake
rich cheesecake, vanilla cookie crust, lemon curd topping, whipped cream, mixed berry & Anglaise sauce, tuile cookie

Empire Chocolate Soufflé
classic chocolate soufflé, baked to order, served warm with chantilly
cream & powdered sugar

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 and blueberry sauce

All Desserts $9.00 each
Amber Atkins - Pastry Chef