Our dessert menu will change to reflect the season. This is a sample of the types of desserts we will serve. Our dessert menu will launch in the next couple of weeks.
Montecristos with Toasted Almond Coffee Cream and Burnt Sugar Dust.
Inspired by the coffee creams and almond desserts of Legran, our Montecristos feature a pastry cream filling made with Durham Distillery’s Coffee Liqueur and brown butter almonds in a delicate house-made choux pastry dusted with burnt sugar.
Strawberry Sponge Cake with Syllabub
Local strawberries shine in all their glory with this individual sponge cake, a cava whipped cream, and a bed of rich chocolate sauce.
Peach Upside Down Butter Almond Cake
The historic almond cake gets a modern NC summer makeover with Southern peaches. (Grain free, sugar free.)
Bizcocho de monjas
This “nun’s cake” has an incredibly light and airy top with a spiced cookie bottom crust. Garnished with a caramelized pear sauce.
Tarta Real Andaluza (a lo carolina)
“Royal Andalucian Tart” made with a sugar cookie crust, caramelized NC chestnuts, and toasted hazelnuts and walnuts. Garnished with fresh whipped cream.
Tarta de Hungría
Chocolate tart with a mantecadito shortbread crust. Garnished with crushed chicharrones.
Bizcocho de crema y fresas
Cream cake with NC strawberries. An old-world take on the classic strawberry shortcake.
Bizcocho Catalan con arándanos
“Catalan cake with blueberries.” Served on a base of blueberry coulis and thyme-infused creme anglaise.
The classic custard served with burnt sugar sauce.
Natilla con azucar quemado
Natilla from a family recipe, garnished with cinnamon and a burnt sugar spear.