- Menu Archive -

DESSERTS - Spring 2004

HONEY TANGERINE SOUFFLE
Grand Marnier caramel, candied citrus peel . . . 7.

BANANA BREAD PUDDING
rum raisin ice cream, chocolate sauce . . . 7.

CHOCOLATE PINE NUT TORTE
chipotle crème anglaise, pine nut brittle . . . 7.

COOKIE & CONFECTION SAMPLER
chile-chocolate truffle, palmier, pistachio-anise biscotti,
praline, gingersnap, candy cap cookie . . . 7.

BANANA SPLIT
three scoops of ice cream, your choice, chocolate and caramel sauces,
whipped cream, candied hazelnuts . . . 9.

PRALINE COOKIE TACO
filled with a sampling of six ice cream flavors . . . 7.

MacHOUSE SUNDAE
chocolate-blood orange marmalade swirl and vanilla bean ice creams,
chocolate sauce, praline cookie . . . 7.

SCHARFFEN BERGER CHOCOLATE & 
BRUTOCAO ZINFANDEL PORT TASTING . . . 10.

HOUSE MADE ICE CREAM . . . 6.
vanilla bean • mint-fudge brownie
rum raisin • caramel Frangelico-hazelnut
chocolate-blood orange marmalade swirl • pineapple sorbet

Ice Cream Toppings . . . 2.
chocolate or caramel sauces • pine nut brittle
port-infused figs • blood orange marmalade • candied hazelnuts

*Our Dessert Menu features Scharffen Berger fine bittersweet chocolate*