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Papa Haydn WEST Desserts

Items on our menu may change daily. Seasonal offerings and availability, as well as the inspiration and creativity of our bakery team, all contribute to these changes. The menu below may not exactly reflect our current offerings.


SEASONAL DESSERT SPECIALS

Citrus Red Velvet Cake   Red velvet cake brushed with Grand Marnier and grapefruit liquor, layered with citrus cream cheese filling, and finished with white chocolate hearts and candied kumquats 9.75

Meringue Hearts   Available in vanilla bean, chocolate, and strawberry 3

Box of Shimmering Chocolates   Heart-shaped chocolates made with Guittard’s blend of bittersweet and milk chocolates dusted with a metallic shimmer 5

Cherry Forest Cake     A vegan play on a Black Forest Cake. Chocolate cake brushed with red wine, semi-sweet chocolate & praline ganache, cherry jam, pink pepper bark 9.75

Mint Babycake    Chocolate buttermilk cake with peppermint whipped ganache filling, white chocolate crunchy pearls & dark chocolate ganache 9.75

English Toffee Cheesecake    James Beard’s famous toffee & almond sweet butter crust, caramel cheesecake & dark chocolate ganache 9.75

Lemon Curd Tart  Shortbread crust brushed with white chocolate, lemon curd, torched Italian Meringue 9.75

Hood River Crisp     North West apples, brown sugar, ginger, almond streusel; served warm with vanilla ice cream 9.75

Banana Malt Cake    Banana cake with malted cream filling, malt dust, dark ganache finish and malted milk crumb  9.75

S'mores Sundae    Vanilla, chocolate marshmallow and graham cracker ice creams, chocolate cookie and graham cracker crumble, whipped cream, toasted marshmallows and warm chocolate sauce   9.75

Cherry Forest Cake     A vegan play on a Black Forest Cake. Chocolate cake brushed with red wine, semi-sweet chocolate & praline ganache, cherry jam, pink pepper bark 9.75

PAPA HAYDN CLASSICS

Affogato   House-made ice cream, Caffe Umbria espresso, hazelnut cookie   6.75

Baked Alaska   Layers of dulce de leche and banana ice creams, with chocolate ganache on a vanilla sponge cake, finished with bruléed Italian meringue  9.75

Banana Coconut Cream Pie   Shortbread crust, coconut pastry cream, fresh bananas, chocolate whipped cream, toasted coconut   9.75

◊  Boccone Dolce   French meringues drizzled with semi-sweet chocolate, whipped cream & fresh seasonal fruit  9.75

Bourbon Ball   Dense chocolate cakes soaked in bourbon and glazed with dark chocolate ganache  7.25

Café au Chocolat  Cappuccino brownie topped with milk chocolate espresso mousse and crunchy Valrhona croquants; finished with dark chocolate espresso ganache  9.75

Carrot Cake  Carrots, walnuts, coconut and pineapple in a cinnamon spice cake with cream cheese frosting  9.50

Cassata  Kahlua and espresso-soaked almond sponge cake, sweetened ricotta and shaved chocolate filling, vanilla chantilly cream  9.75

◊  NY Cheesecake  Classic New York Style poached cheesecake with house made whipped crème fraîche  9.50

Chocolate Truffle Cake  Dense chocolate cake layered with dark, milk and white chocolate ganaches  9.75

Georgian Peanut Butter Mousse Torte   Peanut butter mousse encased in chocolate buttermilk cake,                                frosted with milk chocolate and dark chocolate ganache  9.75

German Chocolate Cake   Chocolate buttermilk cake with layers of classic coconut-pecan filling, frosted with milk chocolate ganache  9.75

Hood River Crisp on Local Granny Smith apples sauteed with brown butter, spices and apple jack. Served warm with ginger almond streusel & vanilla ice cream 9.50

Lemon Chiffon Cake   Fluffy lemon cake, lemon curd crème fraîche, lemon cream cheese frosting  9.5

Mt. Adams Cake  Fluffy hazelnut-coconut cake, praline Viennese buttercream, wild huckleberry compote,                         hazelnut whipped cream  9.75

Marjolaine  Guittard chocolate mousse and hazelnut praline cream piped, almond and hazelnut meringues, whipped crème fraîche  9.75

◊  Panna Cotta  Creamy vanilla custard with fresh raspberries, served with raspberry sauce 9.50

Passion  Passion fruit mousse with a raspberry mousse center on chocolate-buttermilk cake; wrapped in white chocolate and finished with passion fruit curd  9.50

◊  Raspberry Gâteau   Fallen chocolate soufflé baked with Triple-Sec and Brandy, enrobed in dark chocolate ganache  and topped with fresh raspberries  9.75

◊  Scharffen Berger Bombe  Flourless chocolate marquis, chocolate mousse featuring 70% cacao bittersweet Scharffen Berger chocolate, glazed, and finished with a chocolate ribbon  9.75

◊  Six Layer Glacé  Layers of vanilla, espresso and gianduja ice creams with fudge and hazelnut croquant  9.75

Triple Chocolate Cake  Caramel soaked chocolate buttermilk cake, dark chocolate and milk chocolate ganaches  9.50

◊  Vanilla Crème Brulée  Classic vanilla custard with caramelized sugar shell, served with gaufrette cookies  9.50

 ◊ indicates gluten free dessert. 

Small Bites

Cherry Bomb   2.50

Coconut Macaroons   3

Chocolate Chunk Cookie   2.75

Shortbread Cookie   2.25

Brookie 2.75

◊  French Macaron   2.75

Chocolate               Pistachio                     Salted Caramel      

Strawberry Passion        Pear      Chocolate Peppermint

Our Housemade Ice Creams and Sorbets   -   All of our sorbets are vegan.

Salted caramel

Mint chocolate chip

Vanilla

Honey buttermilk huckleberry

Coconut Pineapple Sorbet

Papa Haydn Dessert Sauces - Now available to take home with you!

Chocolate • Caramel • Raspberry   9.95 each 12 oz. jar   -   27.00 boxed set of all three

◊ indicates gluten free dessert. 

Executive Pastry Chef Risa Mealus

 

Dessert Wines & After Dinner Drinks

Moscato D’Asti, G.D. Vajra, Italy   11.50 

scents of raisins and spice with luscious sweet flavors, and a finish that cleanses the palate

Muscat, ‘Museum Reserve’, South Eastern Australia   8.50    

Solera style barrel aged white wine with toasted caramel notes

Kopke L.B.V ‘11, Ruby Porto, Portugal   9.50   

intense aromas of black fruit structured by subtle tannins. Bright sweetness accompanied by a full character     

10-Year Kopke, Tawny Porto, Portugal   10.50  

from the oldest port-house in the world comes this gem– beautifully balanced, with good acidity to give back-bone to its rich fruitiness

Dessert Cocktails

BFK Espresso Martini   bailey’s, kahlua, frangelico & caffe umbria’s gusto crema espresso   12

Jamaican Float smith and cross rum, lime, coconut & roasted pineapple sorbet 12

 

A non-mandatory gratuity of 20% may be added to parties of 6 or more.