Chocolate Raspberry Martini, Vodka, Prichard's Fudge Brownie Cream Liqueur, Framboise Liqueur

Cream Liqueur

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

The ultimate gooey, fudgy brownie sundae! Starts with our signature malted milk dark fudge brownie served warm with a scoop of malted milk gelato from Sorella’s, our own homemade honey oat granola, salted caramel sauce and a tart amarena cherry from Italy.

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.

Preheat the Oven

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until well combined.

Melt Butter and Mix Sugars

Allow the mixture to cool slightly, then whisk in the eggs, one at a time, followed by the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, sift together the flour, cocoa powder, salt, and malted milk powder.

Combine Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.

Combine Wet and Dry Ingredients

Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Let the brownies cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Allow to cool completely on a wire rack.

Cool the Brownies

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

cocoa powder

salt

malted milk powder

chocolate chips

CHOCOLATE BROWNIE SUNDAE

Pappardelle is a wide and thick fettuccine shaped pasta noodle seen often in northern Italy and traditionally served with Bolognese sauce. We make our own semolina egg yolk pasta dough fresh in house and cut our own noodles by hand. Our bolognese is a creamy Northern Italian ragout of ground veal, pork and bacon, simmered for hours with milk, white wine, carrots, onion, celery and herbs, finished with a splash of cream, shaved parmesan and our own homemade wood charred ciabatta bread.

PAPPARDELLE BOLOGNESE

Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!

VEAL VALDOSTA

Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.

POM POM SALMON

This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.

CRISPY CHICKEN SALAD

The classic pairing reinvented. Our signature cooked-to-order ricotta doughnuts tossed in cinnamon sugar paired with fresh made espresso gelato from Sorella’s and a dollop of fresh whipped cream.

COFFEE & DOUGHNUTS

Rarely do we use the word perfect to describe a dish. This is the exception! We define what makes a lemon pie great and worked to push that greatness to the edge. A filling of silky smooth egg lemon custard is the star, topped with rich and creamy Italian meringue all held together with a buttery almond sable crust.

PERFECT LEMON TART

Make CHOCOLATE BROWNIE SUNDAE Recipe in just 1h . The ultimate gooey, fudgy brownie sundae! Starts with our signature malted milk dark fudge brownie served warm with a scoop of malted milk gelato from Sorella’s, our own homemade honey oat granola, salted caramel sauce and a tart amarena cherry from Italy.

Chocolate Brownie Sundae Recipe

Ingredients

Brownie

Method

Brownie Preparation