Traditional rich Vanilla Bean Custard Burned with Sugar
7.95
Creme Glacee
Choose from our variety of Ice Cream (Vanilla - Chocolate - Butter Pecan - Strawberry) Ask about our flavor de jour
5.95
White Chocolate Almond Bread Pudding
Stolen from New Orleans, white chocolate custard with bread, riddled with crunchy almonds, served warm, tableside poured white chocolate cream anglaise
7.95
Le Sorbet
Ask about what the sorbet de jour is
5.95
Mousse Au Chocolate
Needs no description, only that it is the best Mousse in town
6.95
Salted Cashew Caramel and Chocolate Tartlet
Rich tart dough filled with salted cashews, caramel and chocolate.= Think of a candy bar, yummy!
7.95
Dessert Sampler
Why have just one when you can sample three, or let the Chef choose for you
11.95
Tableside
~ Baked Alaska can be prepared on one day notice~ For Two or More
Banana Foster
Butter, brown sugar & Myers Rum, combined with bananas displayed with fire
16.00
Cherries Jubilee
Bing cherries flambeed with Chambord, Brandy and Southern Comfort served over vanilla ice cream
18.00
Sabayon
Equal parts sugar to Marsala Wine, thickened by egg and fire, served over vanilla ice cream
18.00
Strawberries and Godiva
A romantic flambe of the marriage of chocolate and strawberries using Godiva and Brandy
18.00
Apples Normandy
Think of flambeed apple pie, Cinnamon, cream, Granny Smith Apples, Brandy, and apple liquor cooked over fire
18.00
Strawberry Romanof
A rich sauce of Strawberries, Triple Sec, Brandy and whipped cream, put together table side, spooned on vanilla ice cream
18.00
Crepes Suzette
House made crepes, soaked in a concoction of Grand Mainer, Brandy, and ornage zest, paired up with vanilla ice cream
20.95
Strawberries Acapulco
Miguel's signature table side dessert. Invented by George Kordel, a beloved server in 1988 in house. Strawberries, White Rum, Sambuca, and cream flambeed together, finished with a touch of pepper
