Dessert  |  8 Each 


MENU

CHOCOLATE & PRALINES
Flourless Chocolate Cake, Sweet Cream Gelato, Pear, Pecans

Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1598–1675), with the word praline deriving from the name Praslin. French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known as the praline. Today, we find both prailines and cream, and pralines and chocolate as popular treats throughout America.

 

 

GRANDMA'S APPLE PIE...BUT NOT QUITE

Hazelnut Crumble, Caramel Sea Buckthorn Ice Cream

Nothing beats flavors of ‘grandma’s apple pie, with homemade caramel sauce.’ Any which way you like yours, ‘when my dad made it with walnuts’ or ‘mom added a few drops of fresh maple syrup,’ this dessert is sure to bring back memories of fall, holidays, and great times as a kid. 

 

 

PEANUT BUTTER & JELLY DONUTS

Concord Grape, Peanuts, Vanilla, Milk Chocolate

In 1901 the Boston Cooking School Magazine first referenced peanut butter paired with jelly on bread. Kids eventually took a liking to this combination so much that a 2002 survey showed the average American will have eaten 1,500 of these sandwiches before graduating from High School. 

 

 

RAINBOW SHERBET

Olive Oil Cake, Yellow Plum, Shiso, Citrus Tuille

Sherbet means different things to different people. Most Brits recognize it as a sweet powder that fizzes when you add water to it - and, bu extension, a colloquialism for lager. Ask an American, though, and they'll tell you its frozen dessert, distinct from ice cream and sorbet. Until very recently, US "sherbet" may or may not have included milk: Californian regulations stated that dairy was banned from anything labelled as sherbet, but in NY State all sherbet had to include something lactic. Federal laws now decree that American "sherbet" 

 

 

 

 

 

 



WHAT’S YOUR FAVORITE CHILDHOOD TREAT?

Tell us yours and how to contact you...if we create it, we will invite you in to try it! 

 

Based upon everyone's childhood favorites, sample our interpretation of some classic flavors and memories in a more updated and refined approach. You will instantly be transported back in time to remember some of your favorite childhood memories. And don't forget to tell us yours....you never know, it may end up on here!

DESSERT WINES (Sample Menu)

 

Robert Sinskey Late Harvest Pinot Gris | 15
Los Carneros, Napa 


Blandy's '5 Year' Malmsey Madeira | 12
Madeira, Portugal 

Graham's '10 Year Tawny' Port | 13
Oporto, Portugal

Chateau des Arroucats Semillon  | 10
Sainte-Croix-du-Mont, France
            

DESSERT BEERS (Sample Menu)

 

Sky River Honey Wine 10.5% | 10
Apple Mead 
Redmond, Washington (by the glass)


Tieton Cider Works 'Tieton Wind' 16% | 10
Apple Wine w/Apple Brandy
Yakima, Washington (by the glass)

New Belgium ‘Salted Caramel Brownie' 6.25% |
8
Brown Ale
Fort Collins, Colorado (355ml)

Young's Double Chocolate Stout' 5.2% | 7
Stout
Bedford, United Kingdom (440ml)

Karl Strauss ‘Peanut Butter Cup' 5.6% | 17
Porter 
San Diego, California (650ml)

Regular/Decaf Single French Press, LAMILL Coffee

Green Tea, Gen-Mai Cha

Green Tea, Moroccan Mint

Black Tea, English Breakfast

Herbal, Citrus-Chamomile

COFFEE & TEA  | 5 EAch