Skip to Content


David's Perfect Spiced Pumpkin Pie with Whipped Cream

Lemon ~ Toasted Coconut Three Layer Cake with Lemon Curd
& Candied Lemon Peel

Bittersweet, Mocha and White Chocolate Mousse Cake

Fresh Mint Chip Ice Cream with Ten Year Chocolate Sauce

Salted Burnt Caramel Ice Cream with Toffee

Fig ~ Almond Tart with Honey and Créme Frâiche

Cantaloupe ~ Tarragon Sorbet with Tahitian Florentine Cookie

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, Medjool Date and Vanilla, 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
^^Back to Top^^

Home Map & Directions Events Pasqual's CookBooks Contact Us