The dessert cases generally have 15-20 house-made selections.
Only a viewing does them justice!
This is a sampling of some that are (almost) always available.

-Molton Chocolate Cake-
Bittersweet chocolate ‘cake’, heated until the center is oozing.
Accompanied by fresh whipped cream.

-Gianduja-
Hazelnut chocolate flourless torte.

-Spyro Gyra-
Multiple layers of chocolate cake, chocolate ganache,
and mocha buttercream.

-Chocolate Crème Brulee-
Classic custard in rich bittersweet chocolate.

-Crème Brulee-
Chilled rich vanilla custard topped with sugar and caramelized.

-Zuccotto-
Vanilla sponge cake soaked with espresso and kahlua surrounding two layers of cream fillings, which are studded with chocolate and hazelnuts.

-Tiramisu-
Mascarpone cream layered with espresso & rum laced cake.
Classic Italian ‘pick me up’.

-Blueberry Frangipane Tart-
Rich almond paste baked into a buttery tart shell, topped with Maine blueberries. Served warm with French vanilla ice cream.

-Apple Walnut Tart-
A buttery tart shell filled with mascarpone and
brown sugar-walnut custard, finished with fine apple slices.
Warmed and served with French vanilla ice cream.

-Fig Walnut Custard Tart-
Rich egg custard studded with rum soaked figs.

-Apricot Mixed Berry Crisp-
Loads of juicy berries topped with a crunch of oat and brown sugar topping. Heated until bubbling and finished with
French vanilla ice cream.

-Passion fruit sorbet with fresh fruit-