Dessert Menu
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| Peanut Butter Cheesecake | $6.50 |
| Peanut butter cheesecake on a graham cracker crust, topped with chocolate ganache and drizzled with caramel | |
| White Chocolate Macadamia Nut Mousse | $6.95 |
| Stacked with two praline cookies and drizzled table side with Chambord Ganache | |
| Banana Bread Pudding | $6.50 |
| House made brioche soaked in a banana custard, topped with brown sugar whipped cream and a caramelized banana. Served table side with Myer’s Rum sauce | |
| Vanilla Bean Crème Brûlée | $6.95 |
| Vanilla bean infused custard topped with caramelized sugar, toffee and fresh raspberries | |
| Steaming Chocolate Latte | $7.95 |
| Warm chocolate soufflé cake topped with Chantilly Cream and served with chocolate steam (gluten free) | |
| Chocolate Truffle Cake | $6.50 |
| Five layers of moist chocolate cake, layered with a dark chocolate truffle filling, topped with whipped cream and served with chocolate, raspberry and vanilla sauce | |
| Cheese Plate | $11.95 |
| Ask server for daily selection | |
| Cappuccino | $4.25 |
| Espresso | $2.00 |
| Tazo Chai Tea Latte | $4.25 |
| Monterey Bay Cappuccino | $6.50 |
| Ghirardelli chocolate blended with seven liqueurs | |
| Caramel Macchiato | $4.95 |
| Vanilla Latte | $4.95 |
| Café Mocha | $4.95 |
| White Chocolate Mocha | $4.95 |