New! Blackjacks Halfway between fudge and brownies, these gooey cubes are loaded with dark, chocolately sinfulness. [meatless]

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. [meatless]

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

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

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

Mabinogi Pumpkin Pie: A Samhain tradition from time immemorial. [meatless]

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. [meatless] [glutenfree]

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

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

Schmandkuchen: Cheesecake, Upper Bavarian style. [meatless]

Sirbet: Ice-cold lemon sherbet, drizzled with framboise. [meatless] [glutenfree]

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

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

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