White Chocolate & Pecan Bread Pudding
Size: about 2.5"x 2.5"
Description: A dense, rich, and bready pudding encases pecans and arrives with a generous serving of dark caramel sauce and a scoop of ice cream. The sauce is warm, the pudding itself room temperature and below.
Notes: The sauce reminds me of caramel popcorn (not a bad thing). It's darker and thicker. The pecans weren't very crunchy so they don't stand out too much, and we didn't notice any strong presence of white chocolate. It was more moist on the outside.
Overall: Definitely for those who like breadier puddings, but it's pretty rich and heavy so be prepared to share.
Creme Custard Napoleon
Size: About a 2x3 serving
Description: The most popular dessert on the menu, this napoleon takes the filling of creme brulee and layers it between crispy Phyllo dough. Served with whipped cream and caramelized bananas.
Notes: The crisp of the Phyllo adds a new texture to the soft creme custard. The bananas are very soft, and all flavors mix well.
Overall: If you like creme brulee, but wish for some variety, then your dream has come true.
Size: About a 1x3 triangle.
Description: The flourless torte needs little if any introduction. Chocolate, chocolate, chocolate. Oh and berries and an anglais sauce.
Notes: The small amount of sauce is easily overpowered by the torta itself, but if you ordered this it wasn't for the sauce.
Overall: Dense, rich, dark and heavy. Just like it should be.
Size: 1x3 triangle
Description: The traditional St. Louis dessert, dusted with powdered sugar and served with berries and a glass of cold milk.
Notes: More "flour-y" and less moist than most versions, it leans more toward "cake" than "gooey butter", but as sweet as any other.
Overall: Few restaurants in St. Louis carry a straight forward gooey cake and this is just what it is.