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 11.
(GFO indicates Gluten-Free Option)
- Strawberry Apricot Charlotte, Light Spongy Lady Fingers, Apricot Confit & Strawberry Panna Cotta Filling, Apricot Coulis
- Sticky Caramel Meringue Terrine, Chocolate Caramel Ganache Layered with Dulce de Leche Caramel and Baked Meringue, Topped with Candied Walnuts (GFO)
- Lemon-Lime Sour Cream Meringue Pie, Raspberries & Sliced Kiwi, Baked in an Almond Crust
- Warm Buttermilk Chocolate Cake Served with Warm Chocolate Buttermilk Sauce and Southern Butter Pecan Gelato
- Crème Brûlée With Piloncillo Caramel Swirl, Salted Pepita Lace Cookie and Fresh Seasonal Berries (GFO)
- Diabetic Friendly & Low Fat: Blueberry-Ginger Cream Cheese Tart, Graham Cracker Shell, Ginger Cream Cheese & Blueberry Compote
- Vegan and Gluten Free: Chocolate Coconut Cake, Glazed with Vanilla Almond Milk Ganache, Candied Marcona Almond Truffles, Raspberry Coulis and Chocolate Sauce
- Talenti Gelato & House-Made Sorbets with Anise Pizzella Cookie (GFO)
- Prickly Pear
- Sea Salt Caramel
- Tahitian Vanilla Bean
- Double Dark Chocolate
- Coffee Chocolate Chip
- Southern Butter Pecan
- Please inquire about our seasonal sorbets
