Cookies, Brownies and Miniature Pastries

Classic Cookies and Bar Desserts

Chocolate Chip, Oatmeal Raisin
and Peanut Butter along with
Fudge Brownie and Blondie Triangles

Our Baker’s House Made Brownies

Dark Chocolate Butterscotch Brownies,
Peanut Butter Brownies
and Marble Cheesecake Brownies

Our Baker’s House Made Petite European Butter Cookies

Chocolate Shortbread with Raspberry Jam, Vanilla Shortbread, Biscotti, White Chocolate Lemon Cookies, Coconut Macaroons, Almond Macaroons, Hermits and Chocolate dipped Palmiers

Our Baker’s House Made Miniature Pastries

Fresh Fruit Tartlets, Raspberry Linzers, Raspberry Chiffon, Chocolate Pyramid, Assorted Chocolate Truffles, Mint Chocolate Cups and Profiteroles

Miniature Desserts

Can be passed or displayed on a stationary table

Hand Dipped Chocolate Strawberries

Mini Dark, Milk and White Chocolate Dipped
Goat Cheesecakes

House-made German Chocolate Truffles

Petite Mocha Pot de Crème
served in a Demitasse Cup

Petite Strawberries Romanoff
presented in a Square Shooter Glass

Petite Espresso Crème Brulee
served in Mini Ceramic Skillet

Plated Dessert Menus

Dessert

White and Yellow Peach Mousse Parfait
with Crushed Amaretti Cookies, Fresh Peach Sauce
and White Chocolate Panatela garnish

Diplomat filled Vanilla Cake
with fresh Strawberries finished with Balsamic Syrup

Hazelnut Sponge Cake layered with Raspberry Mousse,
House Made Raspberry Truffle and Frangelico Anglaise

Espresso Pound Cake
with Warm Cardamom Mango Compote

Orange Spice Bavarian
with White Chocolate Dipped Yuzu Madeleine

Mascarpone filled Midnight Cake
with Roasted Slit Plums, Port Syrup,
Mascarpone Anglaise and Mint Sprigs

Classic Marjolaine Cake
with Hazelnut, Almond and Chocolate Sauces

Zested Vanilla Bean Biscuits
with Lemon Devonshire Cream and Peach Sauce

Duet Desserts

Honeyed Dark Chocolate Ganache Profiterole
filled with Banana Custard accompanied by Seasonal Fruits
tossed in Serrano Syrup with Minted Sabayon

Stacked Milk Chocolate Flourless Cake and Yucatan Truffles
accompanied by Sherry Cheesecake with Rhubarb,
Blueberry and Vanilla Bean Anglaise

Lemon Tapioca Pudding
with Limoncello Strawberries and Coconut Cookie
accompanied by Chocolate Malted Pie with Cocoa Nib Shard

Trilogy Desserts

Dark Chocolate Martini accompanied by
Mascarpone Bavarian Strawberries and Blackberries
with Poppy Seed Feuille Debrik
and a Nougat Cup with Nutmeg baked Hazelnut Candies

German Chocolate Mousse with Pecan Tuille
accompanied by Butterscotch Custard
with Scotch Chantilly and Cream Caramel Sauce
and Blood Orange Soufflé Roulade with Candied Grapefruit Peel dipped in Orange White Chocolate

White Chocolate Custard
with White Chocolate Lemon Curd Topping
accompanied by Jasmine Rice Pudding with Kiwi, Mango and Strawberries in Dark Rum Syrup and S’mores Cake with Marshmallow Icing and Crushed Graham Crackers