After Dinner Treats

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baked quince with a red wine fig reduction sauce

creme brûlée- chocolate, cinnamon and plain

Devil’s food cake w/ raspberry chocolate buttercream filling & espresso butter cream frosting

Creme Brûlée

Pear poached in red wine sauce

Boston Cream Pie

Pecan & Pumpkin Pie

Granola

Caramelized Asian pear macerated cherries, goat cheese & soupçon of olive oil.