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Colorado Peach ~ Sour Cherry Pie with Chantilly Cream

Fresh Mint Chip Ice Cream with Ten Year Chocolate Sauce

Italian Chocolate Budino with a drizzle of Olive Oil and Maldon Sea Salt

Tres Leches Cake with Fresh Strawberries

Fresh Black Mission Figs with Marsala Cream, Toasted Almonds and Honey

Tarragon Sorbet with a Mexican Wedding Cookie

Salted Burnt Caramel Ice Cream with Toffee

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

Shakes ~ Espresso, Double Chocolate Gelat, Gary's Vietnamese Avocado, Strawberry, Pineapple

An Assortment of Today's Cookies with Dark and White Chocolate Toasted Pecan Cinnamon Bark


Cheese Selection
Nocetto de Capra, Maytag Bleu, Idiazabal, with Granny Smith Apple
Crick Cracks and Candied Chile Pecans

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


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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