Dessert Menu
Thiebaud Layer Cake $6
Butter cake, strawberry buttercream, citrus curd
“Display Cakes”, 1971
Mondrian Cake $8
White Velvet Cake, red, yellow, blue velvet cake, chocolate ganache
“Composition in Red, Blue, and Yellow,” 1930
Build your own Barnett Newman $6
Chocolate sablés, postcard with backdrop & building instructions
“Zim Zum I,” 1969
Tony Cragg Ice Cream Cone $6
Malted milk chocolate ice cream, salted caramel ice cream, brown sugar cone, custom cone wrapper
“Guglie,” 1987
Rosana Castrillo Díaz Panna Cotta $5.5
Maple-yogurt and Nola-crème fraiche panna cotta, St. Elizabeth allspice dram gelée, luster dust
“Untitled,” 2009
Bradford Cracker + Cheese Plate $6
Cypress Grove Lamb Chopper, Beemster Aged Gouda, Spanish Drunken Gaot, Vella Daisy Cheddar,buttermilk cracker, apricot butter, quince paste
“Strawberry,” 2002
Cartagena Ice Cream + Sorbet Trip $7
House-made vanilla ice cream, avocado tequila sorbet, lemon sorbet, rose sorbet
“Fragmented Cities, Juarez #2, from the series Suburbia Mexicana,” 2007
Sculpture Garden Cookie Plate $5
Striped vanilla icebox cookie, black cocoa sablé dot, coconut sablé triangle, gingko leaves in graham, matcha green tea, saffron, served on a custom napkin
Dijkstra Icebox Tower $6
Black cocoa sablé, whipped cream, served on a custom coaster.
“De Panne, Belgium, August 7,”1992