Brunch Pastries

Banana Cake Doughnut.....3
caramel glaze and toasted almonds

It has all the same ingredients as the previous doughnut except that we add roasted banana puree to the dough and ground cinnamon.

The caramel glaze contains sugar, cream, and buffalo trace. The sugar is caramelized, cream and bourbon is then added. The top of the doughnut is dipped in the caramel glaze.

Toasted sliced almonds are added to the top of glaze for flavor and crunch.

Allergies: egg, gluten, dairy, nuts.

 Warm Gingerbread.....5
pecan streusel and sweet potato mousse

The cake contains ap flour, brown sugar, molasses, honey, butter, eggs, cinnamon, nutmeg, ginger, clove, baking soda, salt, sour cream.

The streusel has brown sugar, pecans, butter, cardamom, ap flour, and cinnamon.
The sweet potato mousse has sweet potatoes simmered in sugar, salt, nutmeg, and milk. Once they are tender we puree them with their cooking liquid. After the puree is cool we fold in whipped heavy cream to lighten.

Allergies: egg, gluten, dairy, nuts. Can be nut free if you do not add streusel.

Chocolate Walnut Bread Pudding......4

whipped creme fraiche

We dry out brioche croutons in the oven. Then we make a custard consisting of eggs, yolks, sugar, ground ginger, heavy cream, and dark chocolate. We soak the brioche with the batter overnight and bake at a low temperature till set. We serve it with whipped creme fraiche.

With the addition of chocolate to this bread pudding it is super rich therefore the portion is one piece per serving.

Allergies: egg, gluten, dairy, nuts