Rich, moist, deep chocolate cake with a smooth, chocolate-cream cheese frosting. Cordillera chocolate is an incomparable and extraordinary single origin Trinitario cacao from Columbia.

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Smooth, pumpkin pie spiced with ground clove, cinnamon, ginger & cardamom in a coconut and pecan crust. Topped with pumpkin seed brittle and served with whipped cream (not vegan) upon request.

Chef Nabor’s mousse is always a favorite. Prepared with the finest Cordillera Chocolate. Chocolate contains flavonoids, a type of polyphenol antioxidant with many reported benefits. Served with whipped cream and a cookie.

A split banana with a choice of two scoops of ice cream. Covered with Cordillera chocolate and caramel sauce. Topped with freshly whipped cream and toasted slivered almonds.

An incredibly smooth blend of white sweet potato, cashews, organic agave and lemon zest. Filled high inside a crust made of coconut, nuts and spices. Topped with agave sweetened blueberries.

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Mango sorbet surrounded with strawberries, pineapple and banana. Topped with whipped cream and chopped nuts.

Doubly Chocolate cake with a choice of ice cream, caramel sauce, freshly whipped cream, candied walnuts and freshly ground Saigon cinnamon.

Non-fat yogurt blended with mulled strawberries between layers of Hugo’s energy granola. Topped with ripe strawberries and bananas.

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Dark Chocolate - Tahitian Vanilla Bean - Mango Sorbet - Pomegranate

Gluten free chocolate sweet bread laced with Cordillera chocolate ganache. Topped with raspberry chocolate sauce and whipped cream.