chocolae mousse sandwiched between layers of coffee soaked chocolate torte
chocolate raspberry torte
filled with raspberries and whipped cream
black muddy river
chocolae mousse laced with espresso, orange liqueur and rum
chocolate pot
similar to a soufflé, served warm with whipped cream
louis gatêau
almond sponge torte layered with coffee buttercream
carrot cake
with walnuts, pineapple and cream cheese frosting and filling
lemon chiffon cake
crème fraiche and lemon curd filling
cheese cake
brioche bread pudding
with house-made whisky sauce! Yes, it has liquor!
devil’s food cake
with ganache frosting and filling
white chocolate cake
éclair
choux pastry filled with light custard cream laced with grand marnier; dipped in chocolate sacher sauce
apple black currant pie and cherry pie
german chocolate cake
coconut and toasted pecan frosting
greek custard
sweet farina custard baked in phyllo, served warm with an aromatic rosewater and orange syrup
le poire rouge
pear poached in merlot wine, served with spice reduction sauce and french vanilla ice cream
sour cream lemon pie
tangy lemon filling topped with whipped cream
vanilla bean creme brulee
profiteroles au chocolat
a paris treat! cream puff shells filled with french vanilla ice cream sitting in a puddle of rich chocolate sauce
hadeel torte
flourless chocolate torte with whip cream and dusted with exquiste french cocoa powder
sarah bernhardt
a beehive of chocolate mousse sitting atop a house-made amoretti cookie
tiramisu
kahlua and espresso-soaked sponge cake filled and frosted with mascarpone cheese and whipped cream
fruit tart
almond butter tart shell filled with custard or frangipane and fresh seasonal fruit
rumballs
(occasionally)
french vanilla ice cream
2 scoops
BAR MENU
menu
egyptian foul (fool)
fava beans laced with fresh garlic, cumin and olive oil; topped with choice of hard boiled egg or dollop of hummus, served with wedges of grilled pita bread
hummus platter
smooth blend of garbanzo beans and tahini, drizzled with olive oil and surrounded by sliced tomatoes and cucumbers; served with grilled pita bread
borek
spinach and feta baked in phyllo dough; served with tzakziki sauce; with house salad or cup of soup
lasagna
layers of spinach, feta cheese, ricotta, parmesan, eggplant and egg noodles; topped with fresh house-made marinara sauce, served with house salad
quiche
choice of spinach and feta or ham and cheddar; with house salad or cup of soup
soup & salad
egyptian lentil or soup du jour
house salad
romaine hearts and baby spinach dressed with raspberry vinaigrette