Dessert Menu
Fall-Winter
CLASSIC CRÈME BRULEE
Crisp Sugar Crusted Tahitian Vanilla Custard topped with Crispy Cinnamon Crepes & Powdered Sugar
7.50
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PEANUT BUTTER CHOCOLATE DOME
A Rich Peanut Butter Mousse on a Thin Layer of Dense Double Chocolate Brownie Served with Chocolate Sauce Fresh Berries & Sweet Cream
9.00
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WARM PEACH & BLUEBERRY COBBLER
Fresh Peaches tossed with Dried Blueberries, Greek Yogurt and Caster Sugar topped with Cinnamon Crumbs and served with Vanilla Creme
8.00
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MOUSSE AU CHOCOLAT
Old Fashioned Dark Chocolate Mousse with a White Chocolate Accent and a Fresh Almond Tuile
8.00
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MACADAMIA CRUSTED CHEESECAKE
Baby Cheesecake on toasted Macadamia Nut & Graham Cracker Crust with Fresh Berries & Sweet Cream
8.00
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SORBET WITH BERRIES
Seasonal “Cold Stone” Sorbet topped with Seasonal Berries, Fresh Mint and a classic Rolled Gaufrette
6.00
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CHERRY ALMOND TART
French Style Almond Cream Tart with Dried Cherries
Sweet Cream And Warm “Cherries Jubilee Sauce”
7.50
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MOLTEN CHOCOLATE CAKE
“Baked to Order” Double Chocolate Cake with a warm liquid center, served with Vanilla Ice Cream, Fresh Berries, Chocolate & Caramel Sauce
(Please allow 10 minutes)
9.00
“Never Eat More than You Can Lift”
-Miss Piggy-
After Dinner Drinks
CHOCOLATES
DOUBLE CHOCOLATE
“Utah’s Own” Creamy Hot Chocolate with a Double Shot of Dark Chocolate, Sweet Cream & Cocoa Shavings
4.50
DOUBLE HAZLENUT
“Utah’s Own” Creamy Hot Chocolate with a Double Shot of Hazelnut, Sweet Cream & Cocoa 4.50
ALMOND CHOCOLATE
“Utah’s Own” Creamy Hot Chocolate with a Double Shot of Almond, Sweet Cream & Cocoa
4.50
COFFEES & TEAS
Coffee
Fresh Ground Boyd’s 100% Columbian Dark Roast Regular or Decaffeinated
2.50
Ille Café
Classic Cappuccino or Espresso
5.00
Chef’s Table Selection of Teas
Herbal Tea ~ Green Tea
English Breakfast ~ Earl Grey
Chamomile
3.75
CORDIALS & LIQUEURS
A complete list of Brandy, Cognac, Cordials & liqueurs is available by request..