Dessert Menu

Dessert Menu

Constanza $7
A circle of orange liqueur soaked sponge cake with layers of dark and white chocolate mousse

Chocolate Gateau $8
Light chocolate cake, dense chocolate mousse filling, and a touch of raspberry

Mocha Latte $7
Chocolate sponge cake, cappuccino mousse, topped with whipped cream and powder sugar

Roasted Hazelnut Torte $8
Ground rasted hazelnuts layered with semi-sweet milk chocolate

Apple Torte $7
An elegant version of traditional pie, whipped cream and cinnamon topping

Sacher Torte $9
Classic Austrian chocolate cake, apricot jam, chocolate ganache (gluten-free)

White-Chocolate Macadamia $8
Layers of milk chocolate, white chocolate, yellow sponge cake and macadamia nuts with bittersweet chocolate glaze

Lemon Torte $7
Light sponge cake layered with tart lemon cream cheese and lemon curd

Napoleon $8
Classic French dessert of layered puff pastry, light vanilla custard cream, and dusted with powder sugar

Raspberry-Passion Fruit Mousse $7
Yellow sponge cake layered with raspberry and passion fruit mousse

Caramel-Apple Cheesecake $7
Creamy cheesecake, caramel apples and walnuts, topped with whipped cream and cinnamon

Polish Poppyseed Cake 7$
A very thick layer of ground poppyseed mixed with honey, nuts, fruits, and a touch of apple mousse


Dessert of the Day?
Ask your server about today’s special dessert

Hot Drinks

Coffee / Tea $3

Hot Chocolate/Cappucino/Coffee Latte $4

Espresso $3

House Specialty Coffees $5

Amadeus coffee – coffee with chocolate and whipped cream

Viennese coffee – coffee with caramel, whipped cream and cinnamon

Dessert Wine

Honey Wine $6

Cherry Wine $6

Port $7

Takaji Aszu $8

Cognac

Courvoisier V.S.O.P. $9

Stock V.S.O.P $8

Ansac V.S. $7

Salignac V.S. $7

Liquer

Chambord $8

Drambuie $7

Kahlua $5

Grand Marnier $7

Baileys $5

Frangelico $6

Sambuca di Amore $6

“Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

For comments or inquiries, contact restaurant proprietor

Paul Strozynski

No e-mail reservations, please.