The dessert cases generally have about 15-20 homemade selections, we do not print out a menu.
Only a viewing does them justice!
This is a sampling of the rotating selection:  

-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 Raspberry Crostata-
Baked with sugar in a rustic cornmeal crust. 
Warmed and served with French vanilla ice cream.

-Luscious LuLu-
Vanilla coconut cake layered with fresh lemon curd, strawberry puree and iced with cream cheese frosting.

-Peach 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.

-Chocolate, Vanilla and Berry Creme Brulees-

- Variety of Cheesecakes-

-Variety of Bread Puddings-

-Passion fruit sorbet-

-Valrhona Chocolate Gelato-