Monthly Menu Series
Wild-Foraged Berry Slab Pie
Wild berry pie filling and bits of double-baked pie crust folded into salted vanilla ice cream.
Wildflower Honey and Lemon Chess Pie
Pops of lemon chess pie folded into creamy cultured frozen yogurt, sweetened with wildflower honey and finished with a drizzle of housemade lemon curd.
Peaches and Cream Galette
Juicy peach magic three ways: fresh peach ice cream studded with tender hunks of rustic peach galette and swirled with ribbons of extra peach pie filling.
Gruyère and Tomato Custard Tart
A savory gruyère cheese & tomato jam baked into a buttery, flaky pie crust, diced into bite-sized morsels and tossed into a salt & pepper custard ice cream.
