Dessert  |  8 Each 


Chilled Chocolate Lava, Mint-Chocolate Chip, Pretzel Toffee

Grasshopper pie first hit the dessert scene shortly after the invention of the Grasshopper cocktail at Tujague's, a landmark bar in the French Quarter of New Orleans. Creme de Menthe skyrocketed in popularity, and the dessert as we know it, chocolate crust, mint chiffon or ice cream, with a hot fudge drizzle became a staple in homes during the 50's and 60's

Whipped Mascarpone, Golden Beet, Hibiscus

Supposedly Red Velvet Cake was served at the restaurant in New York's Waldorf-Astoria Hotel in the 1920's. A patron who lived in San Jose, CA tasted the dish, the wrote to the chef inquiring for a recipe. She received the recipe and a bill for $350 which wasn't expecting. Science myths said the red color comes from a chemical reaction, but reality is food coloring!  

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. 

Smoked Almond, Earl Grey, Butter Pecan

Nutter Butter is a peanut-shaped sandwich cookie with a peanut butter filling, which was introduced to the public in 1969. Nutter Butters have a two-ply bread peanut shape with a texture that resembles that of a peanut shell. The distinctive shape was designed by William A. Turnier, who also created the design for Nabisco's Oreo cookie. A 2004 estimate stated that over 34 million pounds of the cookie are sold annually, and that more than 1 billion are consumed annually.  




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 never know, it may end up on here!


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


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% |
Brown Ale
Fort Collins, Colorado (355ml)

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

Karl Strauss ‘Peanut Butter Cup' 5.6% | 17
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