Menu
MENU
Please browse our menu options using the navigation links below. Feel free to contact us with any questions or inquires. If you don't see one of your favorites, please just ask! We will be happy to try (and often do) accommodate all unique requests!
|| FANCY FINGER FOODS ||
Crudités Display
A Three Sisters favorite! An assortment of a variety of crudités, selection of cheese, baguettes of French bread, and crackers served on a centerpiece table of its own and served with Curry and Dill Dips
Charcuterie Board
A delicious selection of Spicy Sopressata, Mortadella, Prosciutto, salami coupled with creamy and dry cheeses, olives, cornichons served with bread and crackers
Sweet Corn Salsa
A fun appetizer of sweet white corn, spicy peppers, onions, and cilantro served with tortilla chips
Bruschetta
Sliced Baguette of French bread spread with freshly made Pesto, a slice of ripe Roma tomato, and mozzarella cheese and passed warm to guests
Spinach Cheese Swirls
A delicious hors d’oeuvre consisting of spinach, cheese, and onion placed inside puff pastry and baked to a golden brown
Double Cheese Wafers
A buttery flaky wafer cracker made of blue and cheddar cheeses
Mushroom Croustades
A Three Sisters favorite! Our bite-sized rendition of the stuffed mushroom served inside a toasted buttery pastry shells. Served warm and passed to guests
Chorizo in Puff Pastry
Chorizo, a spicy homemade Spanish sausage is wrapped in a circle of puff pastry, served warm with mustard on the side for dipping
Phyllo Triangles
Delicious Phyllo pastry triangles filled with spinach, Feta cheese, dill, and scallions. Baked to a golden brown and passed to guests
Ripe wheels of Brie and English Stilchester cheese
Served with assorted crackers, seedless grapes, apples, or other fruits in season
Brie with Walnut Topping
A delicious, slightly warmed, wheel of brie with a caramelized topping of brown sugar, butter and walnuts. Served with crackers or baguette slices
Cranberry Chutney & Brie
Ripe wheels of Brie served warm. Center contains a layer of toasted almonds and the top is spread with homemade sweet/tart Cranberry Chutney. Served with Bremner wafers
Pastry Wrapped Brie with Raspberries
A mixture of fresh raspberries and rosemary placed atop a small wheel of Baby Brie then placed in puff pastry and baked to a deep golden brown. Served with baguette slices, crackers, and seedless grapes
Holiday Nutsnacker
A delicious cream cheese spread with bacon, dill, green onions in the shape of a pine-cone and then covered with toasted almonds and garnished with festive greens. Served with crispy nutty flavored Wheat Thins. A Seasonal favorite
Shrimp Cocktail
Large succulent shrimp with tails on served on ice with tangy cocktail sauce
Shrimp Ceviche
Lightly steamed shrimp cooked in citrus and tossed in Mexican vegetables and herbs such as cilantro, avocado and cucumber. Served in tasting cups with corn tortilla chips
Served on a small skewer with a garnish of finely chopped red pepper & fresh dill
Lemon Shrimp
Large succulent shrimp marinated in lemon juice & zest, garlic, mustard, red onion, and olive oil.
Served on a small skewer with a garnish of finely chopped red pepper & fresh dill
Caviar Torte
A spectacular creamy layered appetizer of cooked eggs, avocado, shallots and lemon juice finished with a layer of caviar. Spread on homemade pumpernickel Melbas.
Golden Jewel Mediterranean Salad
An appetizer portion of salad containing Israeli couscous, tri-colored orzo, dried chick peas, and quinoa mixed with Greek olives, herbs and greens and served in petite tasting cup with a small spoon. May also be offered as a salad side dish
Prosciutto and Asparagus Tips
Fresh asparagus blanched until tender crisp, then spread with lemon butter and wrapped with a slice of Prosciutto
Tomato, Tapenade & Mozzarella Sandwiches
A fresh baguette sliced and spread with Tapenade, a nicoise olive spread, then topped with Roma tomato, mozzarella and Arugula. Served open faced
Mini Reuben Appetizer
Lean corned beef is stacked on a cocktail rye w/sauerkraut Thousand Island dressing and Swiss cheese then broiled till bubbly.
Soft Pretzel
Served with Cranberry Pickle Relish and Guinness Mustard
Chicken Liver Pate
The classic liver pate of old with chicken livers, minced onions, Sherry, dry mustard, a touch of Tabasco and crusty baguettes of French bread
Wild Mushroom Pie
Savory pie of Porcini, Crimini, Chanterelles or Shiitake mushrooms, combined with egg, Fontina cheese, and herbs and cooked in delicate pastry. Served warm in wedges
Tomato Tart
This French-style tart contains tomato, Dijon mustard, mint, Gruyere, egg and cream. For an Italian flair, basil may be substituted for the mint, and mozzarella for the Gruyere. Served warm in wedges
Spanakopita Meatballs with Greek Yogurt Sauce
These delicious little morsels are wonderful at a cocktail party. A blend of ground beef and lamb, feta cheese, spinach, garlic, red onion breadcrumbs, rolled into a small meatball then baked and served with Tzatziki sauce
Greek Chicken Strudel
Poached chicken, spinach, Feta and Monterey Jack cheeses, walnuts and spices combined and placed inside delicate Phyllo strudel. Sliced in one-inch pieces and served warm. May be served as a light main course or as an appetizer
Curried Chicken-Almond Canapés
A delicious combination of cooked chicken, Monterey Jack cheese, almonds, with a kick of curry and Tabasco placed inside buttered Croustades and baked until lightly browned
Choux Puffs with Chicken Salad
Delicate bite sized pastry puffs filled with our homemade fresh chicken salad
Leek and Red Pepper Mini Quiches
Sautéed and seasoned leeks, combined with red bell pepper, whipped eggs, Dijon mustard, cayenne and placed in a delicate Cheddar Pastry “shell” cooked until golden brown and served hot
Chicken Satay with Peanut Dipping Sauce
Marinated and grilled chicken breast served on a wooden skewer. Traditional Thai Peanut sauce served on the side for dipping. Served as an appetizer or an entree over rice
Shrimp and Scallop on Lemongrass Kebabs
Fresh sea scallops and shrimp are marinated then thread onto a stalk of lemongrass and lightly grilled
Pesto Tortellini Bites
Tri-Colored cheese filled tortellini and grape tomatoes tossed in basil pesto with a bit of fresh Romano and threaded on a wooded skewer. Served at room temperature
bread, crisp bacon slices, provolone cheese,egg crepes, sliced turkey and pesto
Mini Italian Club Sandwiches
A bite sized wedge sandwich consisting of Focaccia
bread, crisp bacon slices, provolone cheese,egg crepes, sliced turkey and pesto
Gazpacho Shots
Cold pureed Spanish soup full of garden fresh vegetables and served in tasting cups with a dollop of sour cream and confetti chopped vegetables. May also be served as a soup cours
Brochettes of Melon, Prosciutto and Fresh Mozzarella
Cantaloupe, Prosciutto and fresh mozzarella are placed on skewers and drizzled with herbed olive oil. A perfect combination of savory and sweet
Deviled Eggs
Our Three Sisters Deviled egg mixture seasoned just right and served on a bed of parsley. May be garnished with tiny cocktail shrimp and/or caviar
Deviled Pickled Eggs
The Classic deviled egg goes Bavarian…or Pennsylvania Dutch, depending on what you read! Eggs are placed in a brine of cider vinegar, whole beets & their juice, sugar and water. The eggs then remain in the brine until they have developed a beautiful red color. Sliced in half, the yolks are i and removed and mashed with mayo, mustard and sweet relish. Served on a bed of curly parsley
Smoked Salmon Canapés with Wasabi Crème Fraiche
Creme Fraiche combined with horseradish and Wasabi (a Japanese horseradish paste) placed on top of a circle of baked puff pastry and garnished with a small mound of salmon and a tiny sprig of dill
Herbed Crepes with Smoked Salmon and Radishes
A fresh dill and chive baked crepe is spread with lemony cream cheese, smoked salmon and radishes, rolled and sliced crosswise.
Poached Salmon
A Three Sisters favorite! Delicate whole salmon poached in white wine and herbs and served on a bed of colorful garnish with a thin vein of caviar on top. Delicious Mustard-Dill and Tarragon-Arugula sauces served on the side. May be served as an appetizer item or as an entree
Cocktail Tomatoes
Delicate cherry tomatoes filled with a mixture of crab-meat, finely diced celery, grated onion. Served chilled on a bed of parsley
Filet of Beef Tenderloin on Béarnaise bread
Sliced baguettes of French bread spread with freshly made Béarnaise butter warmed then topped with a slice of beef tenderloin and garnished with parsley and cracked pepper
Frenched Rack of Lamb with Garlic and Herbs
A Three Sisters favorite! Frenched racks of lamb are covered with a garlic herb paste containing parsley, thyme, and rosemary followed by a quick braise and roasting. Served as an entrée or in a chafing dish as a appetizer
Filet of Beef Tenderloin
A Three Sisters favorite! Delicious basted tenderloin cooked until medium rare, sliced, and served on platter with condiments and fresh rolls on the side. May be served thickly sliced with Au Jus for an entrée or sliced thin for buffet sandwiches
Country Ham and Biscuits
Delicious ham is sliced thin and served on an "Angle Biscuit" made with creamy buttermilk and yeast. Served with a variety of mustards.
Turkey Croissants
Oven Roasted turkey, thinly sliced,served on cocktail croissants with romaine lettuce and a variety of condiments.
Potato Latkes with Caviar
Shredded potato and onions, fried to a crispy golden brown and topped off with a dollop of sour cream and caviar
|| SALAD SERVICE, SOUPS, AND SIDE DISHES ||
Gazpacho
Delicious Spanish cold soup recipe full of fresh vegetables and seasonings combined together then pureed and served with a garnish of sour cream, and finely chopped tomatoes, cucumbers and bell peppers
Escarole Bean Soup with Smoked Sausage and Tortellini
A hearty soup with fennel, smoked sausage, Cannellini beans, chopped escarole, and tri-colored cheese-filled Tortellini. The soup is seasoned just right with a variety of herbs and served with grated Parmesan on top
Broccoli Cheese Soup
A classic Erie Club recipe that makes a delicious dinner all by itself with a side of salad and crusty bread. A cheddar cheese base with just the right amount of garlic, Tabasco, and delicious broccoli flowers
Butternut squash is roasted in the oven with garlic cloves and a drizzle of olive oil. While the squash is roasting the leeks are sautéed until golden brown. All the vegetables are then pureed in simmered vegetable stock then seasoned with salt and cracked pepper and served with chives and a bit of parsley
Butternut Squash and Roasted Garlic Puree
(A Vegan selection)
Butternut squash is roasted in the oven with garlic cloves and a drizzle of olive oil. While the squash is roasting the leeks are sautéed until golden brown. All the vegetables are then pureed in simmered vegetable stock then seasoned with salt and cracked pepper and served with chives and a bit of parsley
Bayou Salad
A Three Sisters favorite! A refreshing selection of Romaine and red and green leaf lettuce tossed with mandarin orange slices, caramelized sliced almonds, purple onions, and a sweet-sour vinaigrette
Sumptuous Salad
A mixture of greens topped with creamy blue cheese dressing, chopped walnuts, purple onion slices and sliced honey dew
Classic Caesar Salad
A delicious Caesar with crisp Romaine lettuce, coddled egg, freshly baked garlic croutons, a touch of Anchovy Paste, Worchester, freshly squeezed lemon, cracked pepper and grated Parmesan cheese
Spinach Salad
Baby spinach combined with crumbly bacon, sprouts, mushrooms, green onions, water chestnuts, chopped hard cooked eggs, and sunflower seeds then dressed with a delicious sweet-sour vinaigrette
Citrus-Sesame Kale Salad
A wonderful "company" salad, of baby kale, toasted almonds and pumpkin seeds with dried cranberries, sliced candied ginger and a savory sweet sesame dressing
Tomato Salad with Basil-Honey Vinaigrette
Garden fresh tomatoes sliced and arranged on a platter then drizzled with a vinaigrette of balsamic vinegar, honey, olive oil and basil
Mixed Greens with Spicy Pecans, Goat Cheese and Dried Cranberries
This salad describes itself! Dressed in a delicious combination of wine vinegar, Dijon, and herbs mixed with a light olive oil
Tomato and Avocado Salad
Romaine lettuce tossed together with several varieties of tomatoes, avocado, stuffed green olives, Feta cheese, and a vinaigrette of fresh chopped mint, marjoram, olive oil and lemon juice
California Cobb Salad
The classic salad which originated at the Brown Derby Restaurant in California years ago has never lost its appeal. A bed of mixed greens topped with hard cooked egg, avocado slices, diced tomatoes, chopped crisp bacon, scallions, and bleu cheese with raspberry vinaigrette
Asian Inspired Shrimp Salad with Tropical Fruit
Poached shrimp placed upon a bed of mixed lettuce greens that have been tossed with an Asian vinaigrette with slices of fresh mango on the side
Italian Tossed
Selection of iceberg lettuce, a sprinkling of grated cheese, garbanzo beans, tomatoes and ripe olives with pinwheels of ham, salami, and provolone cheese. Served with Italian dressing
Hearts of Palm Salad with Beets and Blue Cheese
Tender Hearts of Palm served on a bed of greens with red bell peppers, grape tomatoes, pickled beets, crumbled blue cheese, green onion and tasty vinaigrette
Create Your Own Salad Bar
Your guests will delight in having just want they want by creating their own luncheon. Choose from a variety of ingredients such as Romaine, Kale, or perhaps Mixed Greens with an abundance of toppings such as julienned turkey, ham, bacon, hard cooked eggs, carrots, nuts, fruits, olives, garbanzo beans, tomatoes and more. Served with a choice of dressing, just as gluten free Thousand Island. White Balsamic Vinaigrette and the ever popular Ranch and Zucchini and Corn Bread muffins.
Fresh Fruit Platter
A selection of seasonal fruits such as strawberries, melon, grapes, kiwi, etc. served sliced or diced with fresh mint for garnish
Rice Pilaf
A classic rice pilaf that begins with aromatic Basmati rice, ginger, peanut oil and currants
Spinach and Risotto Casserole
Wonderful combination of flavors including Arborio rice, dry white wine, spinach and Parmesan cheese baked together in a casserole. May be modified to include mushrooms, asparagus, truffles, sun-dried tomatoes, or shrimp and peas
Beefy Baked Beans
Bush’s baked beans combined with lean ground beef, brown sugar, sweet onions, crisp bacon and baked til bubble. A little different bean recipe from the tradition “picnic” beans and quite delicious!
Baked New Potatoes
Delicate young new potatoes are baked and served warm on a large tray with sour cream, sliced scallions, grated cheese and bacon crumbles. Excellent for dipping
New Potatoes with Caviar and Crème Fraiche
Tender new potatoes are steamed, and served with a dollop of crème Fraiche, caviar and garnished with fresh chives. Served at room temperature
Rosemary Roasted New Potatoes
Tender young potatoes cut in wedges and baked with olive oil, garlic, sea salt and fresh rosemary until lightly browned
Twice Baked Potatoes
Idaho Bakers slowly baked in a hot oven. Cooked potato is removed from the skin, mashed and seasoned before it is returned to the skin, topped with sharp cheddar cheese and baked again till warmed through
Perfect Potatoes
A Three Sisters favorite! Like eating twice baked potatoes without the potato skins. Grated baked potato mixed with Cheddar cheese, green onion, and sour cream and spices and baked in a casserole till golden.
until golden brown.
Potato Stuffed Pierogies with Onion
Tender pierogies are boiled then fried with onions
until golden brown.
Modern Macaroni Salad
A delicious gourmet macaroni salad. Elbow macaronis mixed with a tangy vinaigrette, pickles, celery, red peppers and onion
Garden Chicken Pasta
Marinated and grilled chicken breasts tossed with Garden Rotini pasta, olives, vinaigrette, colored peppers, sweet onions and tomatoes. Served as a delicious cold pasta main course or side dish
Grilled Lemon Chicken Salad with Dill Cream dressing
Boneless Chicken breasts marinated in a dill vinaigrette grilled then mixed with creamy red-skinned potatoes, grilled zucchini, sliced celery stalks, and Sicilian green olives
Soy-Ginger Beef and Noodle Salad
Thinly sliced sirloin steak marinated for several hours and grilled til tender mixed with cucumber, spring onions, marinated Linguini Chinese peanut and black tea soy dressing
Lobster Salad with Summer Vegetables
Boiled lobster cubed and combined with cooked red-skinned potatoes, sautéed red onions, plum tomatoes, fresh corn kernels, and fresh basil leaves
Pasta Salad with Artichokes and Sun-Dried Tomatoes
Three-cheese tortellini, mixed with a creamy dressing, chopped celery, artichoke hearts, chopped green onions, sun-dried tomatoes, Kalamata olives and a sprinkle of Parmesan cheese
Pasta with Four Cheeses and Tomato
A Three sisters favorite! The sauce of farm fresh tomatoes, basil and garlic atop Rotelle Pasta combined with seasoned Ricotta, Fontina, Mozzarella and grated Parmesan cheeses
Capelli D’Angelo with Shrimp and Herbs
Sautéed shrimp in butter, olive oil, fresh herbs, and lemon juice tossed gently with the pasta, spices, and grated Parmesan cheese
Corn Salad
Fresh corn, minced Spanish onion, spices, red and green bell peppers, vine fresh tomatoes, chopped cilantro, and sherry vinegar
Roasted Root Vegetables with Green Onions
Yukon Gold potatoes, beets, carrots, parsnips, sweet potato, rutabaga, and onion roasted with a mixture of maple syrup and herbs mixture
Root Vegetable Gratin
Russet potatoes, carrots, cheddar cheese, celery root onion and a bit of whipped crème layered, and seasoned then baked until tender and brown
Sweet Potato Casserole
A yam dish seasoned and mashed then topped with a sweet pecan topping. Excellent with turkey and roast pork
Glazed Baby Carrots
Tender young carrots cooked with butter and glazed with a touch of brown sugar
Roasted Leeks
Fresh young leeks roasted and cooked in stock and served with Prosciutto and mozzarella slices and finished in the broiler
Grilled Vegetables
Slices of sweet colored peppers and zucchini squash tossed lightly Balsamic vinaigrette then grilled. May be served as an appetizer with a Crudités platter, a side dish, or placed over rice
Steamed Vegetables
Sweet Baby Carrots, Cauliflower and broccoli florets steamed and served with a bit of butter
Spring Vegetable Medley
Asparagus spears, whole tender green beans and carrots cooked until tender but crisp mixed with caramelized pearl onions and cooked with melted butter and olive oil
Tomatoes Provencal
Ripe seasoned tomatoes sprinkled with breadcrumbs, drizzled lightly with olive oil, and a bit of grated Parmesan cheese and baked until tender and browned
Whole Green Beans with Summer Savory and Sliced Almonds
Steamed crisp whole beans lightly drizzled with melted butter, summer savory herbs, and sliced almonds
Green Bean Sauté
Whole Green beans blanched and sautéed in olive oil with a bit of butter, diced red peppers, sweet onions, and garlic
|| MEAT, POULTRY AND THINGS FROM THE SEA ||
Poached Salmon
A Three Sisters favorite! Delicate whole salmon poached in white wine and herbs and served on a bed of colorful garnish with a thin vein of caviar on top. Delicious Mustard-Dill and Tarragon-Arugula sauces served on the side. May be served as an appetizer item or as an entree
Ginger Sesame Salmon
Salmon fillets cooked on a bed of julienne carrots seasoned with ginger and rice vinegar placed on a bed of fresh spinach leaves. Served with rice pilaf
Greek Baked White Fish
Mild white fish are drizzled with lemon juice and sprinkled with Greek herbs, garlic, salt and pepper
Seafood Paella
A Three Sisters favorite! A beautiful dish including chicken, shrimp, clams, mussels, chorizo, onion, garlic, saffron threads, and rice to name a few. Served on a large platter with lemon wedges
Oven Baked Chicken
Chicken legs and thighs dusted with searing flour and paprika and baked until juicy and tender
Lemon Garlic Chicken Breasts
Boneless and skinless chicken breasts marinated in a lemon garlic marinade, grilled and sliced into tender strips
Marmalade Glazed Chicken Breasts
Boneless and skinless chicken breasts pounded thin, cooked, and served in a sweet and tangy English orange marmalade glaze with Gran Marnier and worcestershire
Grilled Chicken Paillard with goat cheese
Boneless and skinless chicken breasts pounded thin, grilled, and sprinkled with goat cheese, topped with Arugula greens, pine nuts, and oven dried tomatoes then drizzled with balsamic vinegar and olive oil
Chicken Picata
Boneless and skinless chicken breasts lightly pounded, seasoned, floured and and cooked lightly in chicken stock, white wine, tangy capers and lemon juice. Served over Cappellini pasta
Chicken Pomodoro
Boneless and skinless chicken breasts lightly pounded, seasoned, floured and and cooked lightly in chicken stock, vodka, lemon juice, diced tomatoes, heavy cream, and scallions. Served over Cappellini or Linguini pasta
Chicken Marsala
Boned and skinless chicken breasts are lightly dusted with flour and pan seared in butter and olive oil. Onion and fresh mushrooms are then sautéed The pan is later deglazed with Marsala wine and chicken stock and cooked till a lovely rich glaze is created, garnished with fresh parsley.
Greek Chicke
Boneless chicken thighs are marinated in vinegar, lemon juice, olive oil, yogurt and oregano and cooked on the grill.
Filet of Beef Tenderloin
A Three Sisters favorite! Delicious basted tenderloin cooked until medium rare, sliced, and served on platter with condiments and fresh rolls on the side. May be served thickly sliced with Au Jus for an entrée or sliced thin for buffet sandwiches
Filet Mignon with Cracked Pepper and Bordelaise Sauce
A quality piece of filet rubbed with pepper, seasoned, seared, and roasted until rare to medium rare and sliced in one inch serving pieces. Bordelaise sauce of veal stock spooned over tenderloin
Mushroom-Spinach Stuffed Beef Tenderloin
Butterflied beef tenderloin sautéed with Shiitake mushrooms and brandy and baked until medium rare
Frenched Rack of Lamb with Garlic and Herbs
A Three Sisters favorite! Frenched racks of lamb are covered with a garlic herb paste containing parsley, thyme, and rosemary followed by a quick braise and roasting. Served as an entrée or in a chafing dish as a appetizer
Chicken Satay with Peanut Dipping Sauce
Marinated and grilled chicken breast served on a wooden skewer. Traditional Thai Peanut sauce served on the side for dipping. Served as an appetizer or an entree over rice
Sliced Slivered Ham with Finger Biscuits
Tender homemade biscuits will piled high next to slivered homemade ham slices and served with course mustard. Choose from our homemade Mile High Biscuit made w/wheat flour or Cheddar Chive Biscuit.
Summer Sandwich Buffet
A delicious combination of Smoked Turkey, Beef Tenderloin, Spiral Baked Ham slices served on large platters with variety of accompaniments such as cranberry chutney, horseradish, mayonnaise, course mustards, etc. Bread selections consist of cocktail croissants, mountain top rolls, and homemade country biscuits
Beef Burgundy
Choice pieces of beef cubed, seasoned, and browned in caramelized onions until tender with Burgundy wine, herbs and finished with sour cream. Served in a chafing dish with rice on the side
Chicken Stroganoff
A classic comfort food! Boneless and skinless chicken breasts cut in one inch pieces, seasoned, and sautéed. Served with onion, mushrooms, Dijon mustard and sour cream over rice
Spezzatino with Tricolor Fettucine
A comforting Italian stew slow cooked with veal shoulder, onion and baby carrots, tomato, mushrooms, and Italian herbs. Served over tricolor fettuccine
Lemon Garlic Pork Roast
A moist and very lean pork loin marinated in zesty lemon and garlic and then oven roasted until cooked to perfection
Cranberry Apple Stuffed Pork Loin
Bread stuffing is combined with chopped apple, dried cranberries, toasted nuts, onion and placed within a pork loin, rolled, tied, baked to a golden brown and sliced.
Kielbasa with Apples, Onion, and Sauerkraut
Roasted caraway and fennel seeds are added to flour and seasoned with cracked pepper. This becomes the thickening agent and savory seasoning that is added to sauerkraut, onion, golden delicious apples, and smoked kielbasa.
Hoisin Pork Roast
Delicious and tender pork, slowly cooked with Hoisin sauce, peppercorns, and Scotch whisky
Colorado Pork Loin
Moist pork loin roast marinated 24 hours in a combination of dry white wine, chopped mushrooms, spices and herbs then baked and basted for several hours
|| DESSERT CART ||
Lemon Meringue Ice Cream Pie with Toasted Pecan Crust
A Three Sisters favorite! Toasted pecan crust spread with two layers of creamy vanilla ice cream with a layer of fresh homemade lemon curd and piled high with meringue. Served frozen
Platters of Texas Sheet Cake
A Three Sisters favorite! Dense, coffee and cocoa frosted cake squares served with and/or without chopped walnuts
Demi-Chocolate Éclairs
Delicate bite size éclairs filled with custard and frosted with a bit of chocolate
Bittersweet Chocolate Lava Cakes with Peppermint Chocolate Sauce
Rich chocolate dessert with rich chocolate center, finished with chocolate mint sauce, cracked peppermint and whipped cream
Chocolate Stout Layer Cake
This dense chocolate cake is prepared with chocolate, flour, lots of butter, chocolate stout and coffee and frosted with a rich cooked combination of bittersweet chocolate, heavy whipping cream and espresso powder. Pairs perfectly with beer.
Triple Berry Tarts
Small tarts with a triple berry combination of blueberries, strawberries, and raspberries served with a dollop of whipped cream on top
Triple Lemon Pound Cake
Moist and delicious lemon glazed pound cake
Carrot Cake
A classic moist and delicious cake prepared with chopped walnuts, shredded carrot, coconut, crushed pineapple and wonderful spices. Frosted with cream cheese frosting and decorated with candied carrots
Assorted Cookies
Assortment of hand-selected gourmet cookies
Madeleines
A light and delicately flavored cake like cookie baked in shell shaped pans and dusted with confectioners’ sugar
Angel Food Cake
Delicious light and low cholesterol dessert that may be topped with a berry coulis, ice cream, fresh fruits, etc.
Berry Tartlets
Pate Brisee placed in individual tartlet pans, baked to a golden brown, then filled with Pastry Cream and topped with fresh blueberries and blackberries
Pumpkin Tarts
Three-inch tarts filled with homemade pumpkin pie. Served with a dollop of whipped cream
Sherbet with Cookies
A variety of sherbet such as an orange and vanilla swirl or sorbet served with a light hazelnut Pirouline cookie or any of our seasonal assorted cookie trays