All of our desserts are made in-house by pastry chef Brooke Seehawer

Cherries Jubilee

Reduced cherries and sauce flamed with brandy and topped with Cedar Crest vanilla ice cream


Carrot Cake

Produce with a Purpose's heirloom carrot cake with walnuts.  Topped with cream cheese frosting served with bourbon caramel sauce


Honey Lavender Créme Brûlée

Creamy custard intertwined with lavender and Preston O' Connor's honey, finished with a trubinado sugar crust


Vegan Peanut Butter Chocolate Ice Cream Cake

Peanut butter and chocolate coconut cream with a cranberry chocolate cookie crust (vegan)


Frozen Treat

ask your server for our current selection of Cedar Crest ice cream from Fond du Lac, WI, or La Coppa's Sorbet from Glendale, WI