Our menu changes seasonally, about 3-4 times a year. The dessert menu below launches June 14, 2018.
Chocolate cake and graham crumb base topped with dark chocolate creameux, toasted marshmallow fluff, and a maple graham cookie.
Cold pressed canola oil cake dotted with pumpkin seed mousse, pumpkin seed brittle, and slow cooked rhubarb jam.
Pot de Lemon Meringue
House made lemon curd and crumbled shortbread layered in a mason jar, topped with toasted meringue.
House made mini crullers tossed in cinnamon sugar on rich dulce de leche.
Water Chocolate Mousse
Dark chocolate and ginger soaked blackberries topped with toasted coconut curls.
Our take on everyone's favourite after dinner snack.