Chocolate Bread Pudding
Dark chocolate pound cake cubed and soaked with cinnamon scented custard topped with housemade chocolate chip ice cream. Finished with caramel and fudge sauce.
Lemon Huckleberry Tart
The University Club’s signature dessert! Sweet Mt. Adams huckleberries, picked especially for the Club at the beginning of each season, surrounded by tangy lemon curd and topped with cinnamon streusel.
Trio of Petit Desserts
The Pastry Chef’s selection of three different miniature creations, plated.
Vanilla Bean Crème Brûlée
A classic baked French custard with a crisp sugared top. Served with ginger molasses cookies.
Red Velvet Cupcake
An individual tangy red velvet cupcake topped with a smooth cream cheese icing. Served with spiced walnuts.
Blueberry Peach Cobbler
Sliced peaches with dried blueberries and topped with cinnamon streusel and house made crème fraiche.
Turtledove Fudge Torte
A moist sourdough fudge cake layered with silky chocolate buttercream and glazed with chocolate ganache.
White Chocolate Mousse with Raspberry Compote
Individual white chocolate mousse on vanilla bean sponge with a tangy raspberry compote on the side.
Caramel Cookie Sundae
Tillamook vanilla bean ice cream layered with crisp almond Florentine cookies. Finished with fudge sauce and chocolate crinkle cookies.