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

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Carrot Cake

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

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Honey Lavender Créme Brûlée

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

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Vegan Peanut Butter Chocolate Ice Cream Cake

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

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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

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