Fall is here! Our Pastry Chef Julie Barnes put together a fabulous lineup of desserts using local ingredients and tasteful ingenuity. Every offering on our dessert menu is made from scratch and a perfect end to a meal at Scarlet Oak Tavern.

Apple Cider Bread Pudding  A staple dessert of the fall and winter months, our bread pudding follows generations of cooking traditions. Our country loaf and brioche bread is mixed together with apple cider custard, apples, and pecans before baked to order. Julie chose local Cortland apples, which best maintain their texture and sweetness when baking. This warm spiced cake is served with a cool scoop of caramel ice cream and drizzled with caramel sauce.

Double Chocolate Zucchini Cake: This chocolate cake is a knockout this season. Julie incorporated zucchini, from our farm on Gibbet Hill in Groton, MA, which adds moisture to this thick, rick chocolate cake. Chocolate chips are mixed in the cake for extra texture, and it is topped with thick chocolate frosting before finishing with a dollop of whipped cream.

Pumpkin Cheesecake: A rich pumpkin cheesecake makes its debuted on our dessert menu this fall!  It features a cream cheese base mixed with pumpkin and fall spices set on a graham cracker crust. Pumpkin seed brittle adds an extra sweet crunch!  This dish Chef Julie’s personal favorite this season.

Maple Créme Brûlée: A classic custard dessert with a twist! Subtle nuances of maple incorporated with the custard make this crème brûlée a light seasonal specialty. It’s torched to order and topped with candied hazelnuts, which have been set in Frangelico and sugar before roasted and garnished on this dessert.

Cookies & Milk: Sometimes you just have a hankering for cookies and milk… and your calls are answered! Warm chocolate chip cookies, a coconut macaroon, and a chai sugar cookie are warmed to order and served with a cold glass of milk. Kick it up a notch with an Irish Coffee from the bar, and you’ve got the perfect way to tie up an evening.