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Toffee Studded Chocolate Layer Cake with Mocha Buttercream Frosting

Blackberry Pie with Chantilly Cream

Blood Orange Ice Cream with Blood Orange Candy

Dark Chocolate Terrine with Walnuts, Black Olives and Espresso

Lemon Cream Topped with Creme de Cassis

Beet and Mascarpone Ice Cream with Orange Zest and Candied Delicata Squash

Prickly Pear Sorbet with Cardamom Crescent Cookie

Warm Gingerbread with Lemon Glaze

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

Milkshake Flavors ~ Espresso, Medjool Date, Vietnamese Avocado

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


Cheese Selection
Nocetto de Capra, Maytag Bleu, Idiazabal, with sliced Apples,
Crick Cracks and Candied Chile Pecans
Chef's Dessert Sampler of Today's Offerings
Small 17. Medium 22. Large 34.

Pastry Chefs : Jesus Pereira, Felipe Larrazabal and Gabriel Ruiz
We Proudly Use Askinosie Chocolate
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Taylor-Fladgate 20 Year Old Port 15
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


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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