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DESSERTS

English style Lemon-Lavender “Posset” custard with raspberry gelée and brown sugar shortbreads $8.50

Rhubarb crisp served hot, out of the oven, with pecan streusel topping and a scoop of Vanilla bean ice cream $8.50

Toasted Angel’s Food cake served warm with macerated NC Strawberries and Mascarpone cheese mousse $8.95

Chewy dark Chocolate-walnut “cookie” with Gran Mariner crème, Amarena cherries and vanilla bean whipped cream $8.95

Scoops of Prickly Pear sorbet with chili spiced crema, Kiwi and Butterscotch-Pecan biscotti $8.25

Domestic and imported cheeses with seasonal fruit, nuts, and warm herbed crostini $10.50 >

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