Tonto’s pastry chef, Amanda Crick, develops imaginative, eye-popping desserts that are to die for. Her scrumptious sweets are made from scratch using fresh, seasonal ingredients. Guests’ favorites include the luscious crème brûlée and buttermilk chocolate cake. In addition to preparing sweet delights, she also bakes our entire selection of irresistible breads in-house daily. Crick and her creations have been featured in Phoenix Magazine.
House-Made Desserts $9
(GFO indicates Gluten-Free Option)
- Crispy Spring Rolls filled with Fresh Strawberry, Papaya & Cream Cheese, Vanilla-Mint Syrup & Julienned Fruit Salad, $3 each (min. 3 per order)
- Ruby Red Grapefruit Cake, Fresh Ginger & Coconut Milk Blancmange (pudding), Grapefruit Coulis & Brûléed AZ Citrus Supremes
- Warm Buttermilk Chocolate Cake,
Warm Chocolate Ganache & Candied Pecan Ice Cream - White Nougat Semifreddo Stack, Roasted Pistachio Wafer Cookies, Whole Chilean Cherries in Sauce
- Lemon-Lime Sour Cream Meringue Pie, Raspberries & Sliced Kiwi, Baked in an Almond Crust
- Warm Chocolate Flourless Cake, Dark Chocolate Sauce, Raspberry Coulis & Vanilla Bean Ice Cream (GFO)
- Crème Brûlée, Fresh Berries & Sesame
Honey Lace Cookie (GFO) - House-Made Sorbets & Bertos Ice Creams (GFO)
- Diabetic Friendly: Chocolate Amaretto Pots De Crème, Candied Almond Yogurt Cream,
and Raspberry Linzer Cookies
