We’ve updated our dessert menu a bit and we’ve got a new idea to keep it interesting. We’ll have the same basic items on our dessert menu every day, however the flavors of certain dishes will change seasonally. Here’s the basic menu:
Crème Brulee: a rich custard dessert with a contrasting layer of caramelized sugar, served with crisp petite cookies. $6
Pie of the Week: bakers choice of local and seasonal flavors, changing often. Ask you server for details. $6 (add $2 for A La Mode)
Cheesecake: New York style cheesecake, with a graham-hazelnut crust and flavors rotating to reflect the season. $7
Chocolate Decadence Cake: a slice of dense chocolate cake, covered in a rich ganache and served with a delicate raspberry sauce. Gluten free! $7
Boundary Bay Brownie Sundae: our version of the traditional brownie sundae with a pecan brownie and local Mallard’s ice cream, smothered in a rich chocolate ganache sauce. $6
Root Beer Float: Did you know that we brew our own root beer? You can’t go wrong with this delicious combination of local ice cream from Mallard’s and root beer made right here in-house! Or…try an Oatmeal Stout float if you dare! Root Beer Float $3.75 / Oatmeal Stout Float $5.50
Our seasonal flavors are for the cheesecake, the pie and the creme brulee. For Fall, we’ll be serving up a lemon cheesecake with a homemade lemon curd topping, a dutch apple pie with local Akane apples from Cloud Mountain Farm and squash creme burlee (made with squash from Cloud Mountain Farm) served with lemon cookies. Wanna try making the butternut squash creme brulee on your own? Check out the recipe here on our blog!