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Dessert

Apricot ~ Blueberry Pie with our Vanilla Bean Ice Cream

Strawberry Shortcake with a Cornmeal Biscuit and Chantilly Cream

Bittersweet, Mocha and White Chocolate Layer Mousse Cake

Theo's Fresh Mint Chip Ice Cream with Ten Year Chocolate Sauce

Oaxacan Mango with Chile ~ Lime Salsa

Salted Burnt Caramel Ice Cream with Toffee

French Caneles with our Coffee Ice Cream and Chocolate Sauce

Plum Sorbet with an Almond Gem Cookie

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

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

An Assortment of Today's Cookies with Dark and White
Chocolate Almond 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
Kopke Colheita Port 1983 14

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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