Dessert

Traditional rich Vanilla Bean Custard Burned with Sugar

Choose from our variety of Ice Cream (Vanilla - Chocolate - Butter Pecan - Strawberry) Ask about our flavor de jour

Stolen from New Orleans, white chocolate custard with bread, riddled with crunchy almonds, served warm, tableside poured white chocolate cream anglaise

Ask about what the sorbet de jour is

Needs no description, only that it is the best Mousse in town

Rich tart dough filled with salted cashews, caramel and chocolate.= Think of a candy bar, yummy!

Why have just one when you can sample three, or let the Chef choose for you

Butter, brown sugar & Myers Rum, combined with bananas displayed with fire

Crispy Belgium waffles, butterfinger crumbs, maple syrup, and fresh bananas, finished with a Champagne Sabayon sauce

Bing cherries flambeed with Chambord, Brandy and Southern Comfort served over vanilla ice cream

Equal parts sugar to Marsala Wine, thickened by egg and fire, served over vanilla ice cream

A romantic flambe of the marriage of chocolate and strawberries using Godiva and Brandy

Think of flambeed apple pie, Cinnamon, cream, Granny Smith Apples, Brandy, and apple liquor cooked over fire

A rich sauce of Strawberries, Triple Sec, Brandy and whipped cream, put together table side, spooned on vanilla ice cream

House made crepes, soaked in a concoction of Grand Mainer, Brandy, and ornage zest, paired up with vanilla ice cream

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