“ST. PATRICKS” WEEK MENU

MARCH 12TH - MARCH 17TH

 
 

FILLED BRIOCHE

Bailey's

Shamrock

Key Lime

HOLED BRIOCHE

Unicorn

Pot of Gold

Beer Brioche

Luck of the Irish

Death by Chocolate

VEGAN

Coconut

FRITTER

Apple Cinnamon

JELLY

Mixed Berry

GLUTEN SENSITIVE

Irish Coffee


STAPLES

Samoa

Vanilla Glazed

Boston Cream

Double Chocolate

Chocolate Sprinkle

Vanilla Sprinkle

 
 


FLAVORS DESCRIPTION

 
 

MIXED BERRY JELLY

Brioche filled with mixed berry jam and rolled in sugar.

APPLE CINNAMON FRITTER

Our fritter with apple jam and covered in cinnamon glaze.

BAILEY’S

Brioche filled with Bailey's mousse and garnished with a Bailey's frosting, chocolate drizzle and sprinkles.

SHAMROCK

Brioche filled with mint mousse, sprinkle rim and topped with vanilla glaze, frosting and a shamrock cookie.

KEY LIME

Brioche filled with lime curd, topped with graham cracker glaze, whipped cream, candied lime zest and graham cracker frosting.

LUCK OF THE IRISH

Marshmallow glazed brioche, sprinkle rim and topped with an Irish flag cookie.

UNICORN

Vanilla glazed brioche topped with green and white frosting swirls, sprinkles and a fondant horn.

BEER BRIOCHE

Stout glazed brioche topped with chocolate bacon pretzel crumble.

POT OF GOLD

Brioche topped with chocolate frosting, chocolate coins and rainbow candy.

 

DEATH BY CHOCOLATE

Brioche dipped in chocolate ganache, topped with chocolate frosting and a shamrock chocolate.

COCONUT (V)

Vanilla cake donut topped with coconut glaze and rolled in toasted coconut.

IRISH COFFEE (GS)

Whiskey cake donut topped with coffee glaze, whipped cream and sprinkles.

VANILLA GLAZED

Classic holed brioche coated in vanilla glaze.

VANILLA SPRINKLE

Vanilla glazed brioche dipped in sprinkles.

CHOCOLATE SPRINKLE

Ganache dipped brioche topped with sprinkles.

BOSTON CREAM

Pastry cream filled brioche dipped in ganache.

SAMOA

Covered in caramel glaze and toasted coconut, then drizzled with ganache.

DOUBLE CHOCOLATE CAKE

Chocolate cake donut glazed with vanilla and dipped in ganache.