roasted butternut squash and hot curry blended smooth with coconut milk.

ask your server for tonights selections

spring mix and iceberg lettuce tossed in a Dijon, white truffle oil, and shallot vinaigrette.

heart of romaine drizzled in a Cesar dressing with croutons and parmesan cheese

fresh radish slices atop romaine hearts with a thick sour cream gorgonzola dressing.

heart of romaine with a lemon oregano dressing garnished with tomato, red onion, green peppers, cucumbers, Feta cheese, kalamata olives, pepperoncinis, and anchovy

strong and delicious, single serving

our own blend of five beans brewed fresh and served with half & half and dark sugar cubes

mint, lemon zest, black currant, earl grey

our espresso roast with steamed cream topped with cinnamon dust

our white chocolate version a hint of curry.

a delicious raspberry sorbet, simply sublime

yellow pound cake with brandy syrup filled with creamy milk chocolate mousse.

pate choux puffs filled with milk chocolate mousse and duated with powdered sugar.

a light, crispy malted waffle topped with fresh sliced bananas, rum sauce, vanilla ice cream and whipped cream.

the classic custard dessert with white chocolate, the best in town.

my mother's recipe for this greek classic, made with whole butter honey syrup and layers of walnut filling and phyllo.

puff shells filled with vanilla bean ice cream and topped with hot bitter sweet chocolate sauce