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Dessert

Warm Baked Fuji Apple Dumpling with Walnuts, Cinnamon and Caramel Sauce

Satsuma Tangerine Flan

Warm Gingerbread with Lemon Glaze

Fresh Persimmon Carpaccio with Star Anise ~ Caramel Sauce and Pomegranate Seeds

Prickly Pear Cactus Sorbet with Crescent Cookie

Fresh Mint Chip Ice Cream with Ten Year Chocolate Sauce

Dark Chocolate Mousse Cake

Oaxacan Mango with Chile ~ Lime Salsa

Burnt Salted Caramel Ice Cream with our Toffee and Giant Mocha Meringue

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 Pistachio Bark

~11~

Cheese Selection
Nocetto de Capra, Maytag Bleu, Idiazabal, with Granny Smith Apple
Crick Cracks and Candied Chile Pecans
~14~

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

COFFEE, HOT TEA, CHAI, AND HOT CHOCOLATE

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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