Indulge in our Toasted Almond Martini, a delightful blend of smooth vodka and rich amaretto, shaken to perfection and garnished with a sprinkle of toasted almonds. This creamy, nutty concoction offers a luxurious sip that tantalizes the taste buds, making it the perfect choice for a sophisticated night out or a cozy evening in.

Toasted Almond Martini

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

CARAMEL POP CORN, VANILLA CRUMBLES, COFFEE ICE CREAM, GOLD LEAF

In a heatproof bowl, combine dark chocolate and unsalted butter. Melt over a double boiler or in the microwave in short bursts, stirring until smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together eggs, sugar, and vanilla extract until light and fluffy.

Prepare Egg Mixture

Gently fold the melted chocolate mixture into the egg mixture until fully combined.

Combine Mixtures

In another bowl, whip heavy cream until soft peaks form. Carefully fold the whipped cream into the chocolate mixture.

Whip Cream

Pour the mousse into a cake mold and refrigerate for at least 4 hours, or until set.

Chill

Pop the popcorn kernels using an air popper or on the stovetop. Place popped popcorn in a large bowl.

Pop the Popcorn

In a saucepan, combine sugar and butter over medium heat. Stir until the mixture turns golden brown and bubbly.

Make Caramel

Pour the caramel over the popped popcorn, stirring quickly to coat evenly. Sprinkle with salt.

Combine Caramel and Popcorn

Spread the caramel popcorn on a parchment-lined baking sheet to cool and harden.

Cool

In a bowl, mix together flour, sugar, and butter until crumbly. Add vanilla extract and combine.

Prepare Crumble Mixture

Spread the mixture on a baking sheet and bake at 180°C (350°F) for 15-20 minutes until golden brown. Let cool.

Bake Crumbles

In a bowl, whisk together heavy cream, sweetened condensed milk, instant coffee granules, and vanilla extract until well combined.

Prepare Ice Cream Base

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, or pour into a container and freeze, stirring every 30 minutes until set.

Freeze

On a serving plate, layer the chocolate mousse cake, top with caramel popcorn, and sprinkle with vanilla crumbles.

Assemble the Dessert

Serve a scoop of coffee ice cream alongside the layered dessert.

Add Ice Cream

Carefully place a sheet of edible gold leaf on top for an elegant finish.

Garnish

dark chocolate

unsalted butter

eggs

granulated sugar

vanilla extract

heavy cream

popcorn kernels

salt

all-purpose flour

sweetened condensed milk

instant coffee granules

edible gold leaf