We take pride in making our dessert from scratch. Perhaps this won us in spring 2003 the prize for BEST DESSERT by Forum Publishing Group again done by reader poll. We thank each and every one for their vote and take it as a motivation to strive to become better

Here are some of our staples:

Tiramisu
Home baked Ladyfinger- sponge cake soaked in Espresso and Cognac, filled with Mascarpone Creme, rounded up with a Cinnamon and Cocoa powder

Italian Triple cheesecake
On a Almond Meringue sits a soft partly Ricotta partly Cream Cheese Cake

Chocolate decadence
We top a flourless Chocolate Cake with a Chocolate Brandy Ganache. All Chocolate used is premium Belgian.

Panna Cotta
Italian custard made with cream,some sugar flavored with a quality Liquor, such as Drambuie or Grand Marnier, and served with a corresponding Fruit Coulis

Cannoli
In House baked rolls filled with Ricotta cream, enhanced with Chocolate Chips, Cinnamon, Rum Raisin or dried cranberries

Zabaglione
Flambé, Marsala Sauce over Fresh Fruit

Our most requested home made ice-creams are

White chocolate Macademia nuts

Chianti Raspberry Sorbet

No sugar added Mango sorbet