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PB & J Creme Brulee |
$10.00 |
grape jelly, candied peanuts |
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Chocolate Tapioca Fondue |
$10.00 |
house made marshmallow, fresh strawberries |
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Tiramisu |
$10.00 |
espresso syrup, pecan tuille |
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Petit Fours |
$10.00 |
house made assortment |
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Executive Chef Mathieu Palombino |
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Sous Chef, Manuel Honrado |
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Sous Chef, Milton Carrasco |
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Pastry Chef, Guillermo Concha
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Pastry Sous Chef Adrian Arandela |
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