Executive Pastry Chef at theWit Hotel, Toni Roberts, has created a menu of holiday desserts for purchase this Thanksgiving and holiday season. Now available for sale, the November menu features the return of three classic pies, with the addition of an Apple Toffee Cake, currently featured on the ROOF on theWit’s a la carte dessert menu, and a Chocolate Peanut Butter Turkey, a perfect gluten free option. Desserts will be available for pick up at State and Lake Chicago Tavern (201 N. State Street).
This menu is anchored by three seasonal pies, including Toasted Pecan-Cranberry Pie ($24), fresh Michigan cranberries add a tart, seasonal zing to the sweet and gooey classic pecan filling; Traditional Pumpkin Pie ($20), pumpkin custard spiced with cinnamon, ginger, nutmeg and clove and baked in a flaky, buttery crust; and Chocolate Cream S’more Pie ($24), house made graham cracker crust filled with silky milk chocolate pudding and top the whole thing with light and sweet marshmallow fluff. The top is then torched to bring home a toasted fireside treat. An Apple Toffee Cake ($18), moist cinnamon apple cake soaked in rich, house made toffee sauce, and a Golden Chocolate Peanut Butter Turkey ($28), weighing in at three pounds, made from dark Valrhona chocolate and filled with a creamy peanut butter filling dotted with chewy peanut butter rice crispy treats, round out the menu. For an extra treat, a pint of Freshly Whipped Kilgus Cream may be added to any order for $5.
Executive Pastry Chef at theWit Hotel, Toni Roberts, has created a menu of holiday desserts for purchase this Thanksgiving and holiday season. Now available for sale, the November menu features the return of three classic pies, with the addition of an Apple Toffee Cake, currently featured on the ROOF on theWit’s a la carte dessert menu, and a Chocolate Peanut Butter Turkey, a perfect gluten free option. Desserts will be available for pick up at State and Lake Chicago Tavern (201 N. State Street).
This menu is anchored by three seasonal pies, including Toasted Pecan-Cranberry Pie ($24), fresh Michigan cranberries add a tart, seasonal zing to the sweet and gooey classic pecan filling; Traditional Pumpkin Pie ($20), pumpkin custard spiced with cinnamon, ginger, nutmeg and clove and baked in a flaky, buttery crust; and Chocolate Cream S’more Pie ($24), house made graham cracker crust filled with silky milk chocolate pudding and top the whole thing with light and sweet marshmallow fluff. The top is then torched to bring home a toasted fireside treat. An Apple Toffee Cake ($18), moist cinnamon apple cake soaked in rich, house made toffee sauce, and a Golden Chocolate Peanut Butter Turkey ($28), weighing in at three pounds, made from dark Valrhona chocolate and filled with a creamy peanut butter filling dotted with chewy peanut butter rice crispy treats, round out the menu. For an extra treat, a pint of Freshly Whipped Kilgus Cream may be added to any order for $5.
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