Our menu changes seasonally, about 3-4 times a year.
The dessert menu below launches Thursday, January 10, 2019.
Water Chocolate Mousse Bombe (Vegan)
Dark chocolate, ginger, and avocado mousse filled with plum and rhubarb jam. Topped with lemon roasted plums and maple crunches on a gluten free chocolate cake.
Pumpkin Cheesecake Jar
Layers of pumpkin seed graham cracker crumble and whipped pumpkin cheesecake mousse, topped with maple Chantilly cream.
Sour Cherry Cheese Cake Jar
Whipped cheese cake with preserved sour cherries served on pumpkin seed crumb topped with lavender and black pepper cream.
Brown butter and Cruzan Blackstrap rum.
Just Enough Room
Creamy chocolate & maple crumble fudge.
Tarte au Sucre
With vanilla whipped cream.
Your choice of Calvados apple brandy or sweet almond craft ice cream from Revolution Ice Cream topped with espresso or artisanal earl grey tea.