Seasonal

MARCH & APRIL-EASTER MENU 2019

Starting March 6, Ash Wednesday

CAKES
Lily (individual ovals, 6” and 8” rounds) – Lime mousse, cream cheese crème brulee on coconut dacquoise
Fiona (individual and 7” domes) – Bailey’s mousse, chocolate crème brulee on white cake
Cottontail (individual) – Vanilla bean mousse, chocolate cake covered in Italian meringue and coconut
Chocolate Egg (individual) –  Chocolate mousse, peanut butter crème brulee on chocolate cake
Pink Egg (individual) –  Lemon mousse, strawberry coulis on strawberry roulade cake
Bunny Profiteroles and Bunny Head Cakeballs (mini)
The Bunny Butt (individual) – Chocolate cake, vanilla bean mousse, meringue, coconut
The Chocolate PB Egg (individual) – Chocolate cake, chocolate mousse, peanut butter crème brulee, caramel
The Easter Egg (individual) – Strawberry roulade, lemon mousse, strawberry coulis
Madeline (individual, 6” and 8”) – White cake, lemon mousse, lemon curd
Strawberry Cheesecake (individual, 6” and 8”)

 

TARTS
Mixed Fruit Tart (mini, individual and 8”)
Lemon Meringue Tart (individual and 8”)

 

 

EASTER DELIGHTS
Miniature Cream Puff Bunnies

 

BRUNCH FAVORITES
Brioche Rolls
Pistachio Almond Loaf
Kouign Amann
Hot Cross Buns
Monkey Bread

 

EASTER BUNNY BRUNCH PACKAGE
8” Quiche
6 Plain Croissants
6 Miniature Cream Puff Bunnies
Fruit for Six

Irish Soda Bread with Raisins

*MARCH 10-17

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