Blackjacks Halfway between fudge and brownies, these gooey cubes are loaded with dark, chocolately sinfulness. 

Chocolate Walnut and Bourbon Pie: This rich experiment in decadence is not your Aunt Mabel’s Pecan Pie; it’s what happens when Uncle Jack’s let loose. 

An Eton Mess: Fresh strawb’rries, vanilla custard, crisp meringues, and a touch of kirsch. 

Fisheye Custard: Crisp fisheyes in a cool creamy pudding. What more could one ask of a desert? Perfect for holidays and special occasions.  

Gooseberry Fool: Tart cranberries in sweet cream, sprinkled with crushed almond biscuits. 

Grape Pie A speciality of the northern tier, this sweet surpise is a relevation. While it used to be available only during the month that Concord grapes were in season, we now include instructions on how to freeze the filling so that you can serve it year-round. 

Mabinogi Pumpkin Pie: A Samhain tradition from time immemorial. 

Pears Belle Hélène: Baked Anjou pears in a bed of cold vanilla ice cream and drizzled with a hot fudge sauce. A taste of fin de siècle Paris.  

A Phrase of Apples: A seventeenth century apple upside-down cake, good for afters year ’round. 

Raspberry Almond Cream Tart: A creamy tart balanced by fresh and juicy berries with just a bit of tang. Spring is here!

Schmandkuchen: Cheesecake, Upper Bavarian style. 

Sirbet: Ice-cold lemon sherbet, drizzled with framboise.  

Teisen Lap: A delicious sweet cake, speckled with currants, and frosted with caster sugar. Just like mam used to make. 

Trifle: The famed favourite of our guests. Some even eat it for breakfast. Your choice of raspberry or strawberry. 

Twelfth Night Cake: A rich, buttery pound cake, topped with almonds and honey, for Twelfth Night feasting.