Spring just got a little sweeter with new desserts at Public House. Executive Pastry Chef Rebecca Bills’ mouthwatering selections include the nutella crunch ice cream bonbon; the Irish coffee cheesecake and the blueberry mascarpone fritter.
In addition, Public House recently expanded the build your own dessert menu, which offers guests several bases, sauces, ice creams and toppings for $10 per dessert creation, with options including:
- Base (choose 1): chocolate layer cake, blackberry cobbler, butterscotch pudding, Outer Darkness funnel cake, cheesecake mousse cream puff or hazelnut pavlova
- Sauce (choose 1): dark chocolate fudge, earl grey créme anglaise, raspberry-lemon espuma, chantilly, bourbon-peach compote or passionfruit curd
- Toppings (choose 1): raspberry lambic marshmallows, pecan pearl sugar cookies, chocolate chip sea salt cookies, bittersweet chocolate shards, black pepper shortbread, confetti caramel corn or peanut brittle
- Ice Cream (choose 1): vanilla ice cream, malted chocolate ice cream, roasted strawberry mint ice cream, cold brew coffee ice cream, lemon-thyme sherbet or rhubarb-gin sorbet.