All of our desserts are made in-house by pastry chef Brooke Seehawer
A rich, sweet pie loaded with roasted pecans on top of a warm flaky crust, topped with a generous scoop of vanilla ice cream and carmel drizzle.
Sweet, creamy custard intertwined with fresh pumpkin and spices. Finished with a turbinado crust
A sweet, tart and refreshing sorbet made with the fresh juice of blood oranges