Lemon Meringue Pie
Lemon Meringue Pie Flaky crust filled with Lemon Filling and topped mile-high with Italian Meringue We squeeze the lemons just before we cook the filling, a touch of real vanilla, butter and the zest of the lemons give this pie the unforgettable fresh, fruity and luscious flavor. We use an Italian meringue, that is boiling hot sugar beaten into the soft peaked egg whites for its rich texture. ...
Gluten free Dark chocolate tart, sour cherry compote and whipped cream. Inspired by the german Black Forrest Cake (Schwarzwaelder Kirschtorte)
Chocolate Mousse Pie
This recipe has been in chef Roland’s repertoire for over 30 years and never loses its appeal. Light but with deep chocolate flavor. Utterly divine as it melts on the palate. No stabilizers, additives or fake anything. Quality French chocolate and real heavy cream are the foundation for this perennial Joe’s best seller.
Our pastry cook always bakes one or two different fruit pies daily. Some are: sour cherry, apple, apple cranberry, triple berry peach and seasonally — pumpkin and local pear. Whole pies can be ordered ahead. In season we use the local organic fruits. Ask for it warmed with Haagen-Dazs ice cream – feels like grandma’s kitchen!