toasted pecans & steen's cane syrup custard, baked in an all butter crust w/ bourbon whipped cream

shortbread & pecan crust filled w/ caramel & bananas, topped w/ whipped cream

rich NY cheesecake on a gingersnap cookie crust topped w/ tart lime curd (GF)

caramelized rhubarb on golden cornmeal cake, served warm w/ vanilla ice cream & roasted strawberry compote

six colorful layers of light almond cake, iced w/ italian buttercream & rainbow sprinkles served w/ vanilla ice cream