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