Passion at Midnight Macarons Menu

Salted caramel macarons stuffed with a caramel cream & sea salt Gf/ DF

Peach macarons stuffed with a peach and cake batter filling then rolled in a peach raised sugar to add a playful texture

Chocolate ganache Drizzled red wine Macarons with a dark chocolate filling. Gluten free

Coffee and cake batter macarons. Stuffed with freshly brewed espresso. Whipped into a buttercream with dark cocoa. Gluten free

PB buttercream dark cocoa and chopped pretzels sandwiched between peanut Butter Macaron shells. Contains gluten

Chocolate hazelnut macarons stuffed with crumbled ferrero Rocher chocolates and a chocolate Nutella buttercream. Gluten free contains Dairy

Hot pink and gold Macarons stuffed with a strawberry champagne buttercream. Gf

Belgian Callebaut white chocolate blueberry buttercream macarons . Gluten free

Cotton candy flavored macarons stuffed with a strawberry cream with cotton candy sugar sprinkled . Gf/ Df

Banana walnut macarons dusted on the outside with Michael’s confections “Nut Dust”. Crumbled up candied pecans for a sweet but soft crunch

Scratch made Lobster bisque- gluten Free Red peppers, roasted garlic cream and lobster

Delicious red velvet Macarons with a cake batter buttercream center

Same as above except we swap cinnamon for Sugar harvest farms (Wadsworth) organic maple sugar And honey for Lincoln county reserve Bourbon barrel aged maple syrup

Traditional baklava bars drenched in Belgian Callebaut chocolate ganache drizzle

Traditional baklava baked with fresh blueberries and lemon zest layered inside

Layers of filo scrunched into ribbons and spiraled in a cake pan topped with chopped nuts baked until golden brown then drenched with honey syrup and creme brulee custard and baked again until custard is set .

Scratch made cannoli shells filled to order so they stay fresh longer and don’t get soggy, stuffed with a mascarpone ricotta cream with a dash of almond and vanilla, then dipped in your choice of pistachios or chocolate chips. Dusted with powdered sugar

Varies daily. Black bean , tomato bisque, chili, beer cheese, potato bacon cheddar, Avgolemono

Brioche bread drenched in Creme Brulee anglaise tempered vanilla and brown sugar cream sauce, raisins, Puerto Rican rum

Brioche bread soaked in Creme brûlée custard topped with toasted graham cracker crumbs Belgian Callebaut chocolate and campfire toasted marshmallows for the last 10 minutes of the bake. Drizzled with chocolate syrup

Naturally aged candied orange slices

Half a pound of caramelized, peaches layered over bread, drench and crème brûlée, brown sugar, vanilla, and Woodford reserve

Brown butter, graham cracker crust, Vanilla and cream cheese whipped up into your favorite traditional New York style cheesecake

Lady finger soaked in espresso and rum, layered with mustard and lightly folded zabaglione topped off with a generous dusting of high fat cocoa powder, and a chocolate covered espresso bean