Autumn Meringue
Swiss meringues layered with Guittard chocolate mousse and pots de crème with a hint of orange, wrapped in wide ribbons of bittersweet chocolate


Baked Alaska
Layers of dulce de leche, chocolate ganache and banana ice creams on a vanilla sponge cakebase, finished with bruléed meringue. Served by the slice.


Banana Coconut Cream Pie
Shortbread crust brushed with dark chocolate and topped with coconut pastry cream, bananas, chocolate whipped cream and toasted coconut/



Berry Cobbler
Local blueberries, marion berries and raspberries topped with a crunchy streusel/ Served warm with house-made vanilla ice cream.


Boccone Dolce
Swiss meringues drizzled with semi-sweet chocolate, layered with whipped cream and seasonal fruit.


Bourbon Ball
Rich and dense chocolate cakes soaked in Jim Beam Kentucky bourbon and glazed with dark chocolate ganache.


Carrot Cake
Carrots, walnuts, coconut and pineapple in a cinnamon spiced cake with cream cheese frosting.


Kahlua and espresso-soaked sponge cake, layered with sweetened ricotta and bittersweet chocolate chunks.


Classic New York style poached cheesecake made with cream cheese and whipped crème fraîche.


Chocolate Cherry Brownie
With Guittard chocolate and Morello cherries. Served with chocolate sauce and whipped cream.


Chocolate Cube
A bittersweet single origin Cordillera Cocuy chocolate shell filled with dark chocolate mousse. Served with vanilla ice cream.


Chocolate Truffle Cake
A dense chocolate cake layered with dark, milk and white chocolate ganache, iced in dark chocolate. Served with whipped cream.


Crème Brûlée
Our classic vanilla crème brûlée, served with rolled gaufrette cookies



Georgian Peanut Butter Mousse
Peanut butter mousse between layers of mocha-buttermilk, finished with a milk chocolate ganache.


Gianduja Semifreddo
Hazelnut chocolate mousse layered with hazelnut gelato and bittersweet chocolate mousse


Lemon Chiffon Cake
Four layers of light and fluffy lemon cake filled with lemon curd crème fraîche, iced with lemon cream cheese frosting.


Chocolate Mousse and hazelnut-praline cream piped between layers of toasted hazelnut meringue, topped with whipped crème fraîche and French vanilla-chocolate.


Panna Cotta
Italian classic, creamy ivory-colored vanilla custard with local raspberries.


Chocolate buttermilk cake topped with passion fruit mousse, a raspberry mousse center and finished with a band of white chocolate and passion fruit curd.


Raspberry Gâteau
A fallen chocolate soufflé topped with fresh raspberries, brushed with red currant glaze and bordered with a bittersweet chocolate ganache.


Scharffen Berger Bombe
A light mousse featuring 70% Cacao Bittersweet Scharffen Berger chocolate, chocolate glaze.


Six Layer Glacé
Layers of vanilla, chocolate, banana and gianduja ice creams with fudge and hazelnut croquant.


St. Moritz
Chocolate buttermilk cake layered with a classic coconut-pecan filling and iced with milk chocolate ganache.



Triple Chocolate Cake
A three layer chocolate buttermilk cake filled with espresso ganache, glazed with milk chocolate.


Vanilla Creme Brulee
Vanilla infused custard with a caramelized sugar crust.


Velvet Gianduja
Semisweet chocolate truffle cake, hazelnut milk chocolate mousse, almond joconde and chocolate ganache.


Warm Chocolate Cake
Rich, decadent, warm chocolate cake with a liquid center ~ served with brandy creme anglaise and raspberry sauce


White Chocolate Semifreddo
White chocolate mousse, espresso gelato, milk chocolate ganache, hazelnut-almond dacquoise.



Whole Cakes
Any of our cakes are available to go with 24 hours' notice.

Wedding Cakes
We custom design cakes for any size wedding. Please ask about an appointment with our Catering Director.

We make all of our own desserts, using the finest ingredients available to us. Desserts are available by the slice, or in their entirety with adequate notice. A portfolio of our wedding cakes is available for your perusal - just ask your waitperson.