Postre/Dessert

"...[Ciudad] astounded us again with perhaps the longest and most intriguing
dessert menu I've ever seen--16 choices, all of which seemed appealing...
all the prices are way-moderate for such interesting, well-conceived... delicious food..."
New Times LA

At Ciudad, desserts have always been a priority for the chefs-especially for Mary Sue, who began
her professional career in pastry. Desserts present the great flavors of South America-chocolate,
coconut, ginger, plantain, rum, mango, citrus, and nuts-in desserts that American sweet tooth’s love.
Ice creams and sorbets are fresh and homemade, too!

Torta de Tres Leches
with passion fruit and prickly pear sauces

Cuban Opera Cake
mocha cake layered with milk chocolate butter cream and coffee mousse

Rainforest Macadamia Brownie
served with vanilla ice cream, chocolate sauce, dulce de leche, and toasted coconut

Goat Milk Cajeta Flan
with caramel sauce

Nectarine and Blueberry Crisp
served warm with crema ice cream

Barcelona Chocolate Cake
rich, dark chocolate cake  topped with sweet crema and chocolate sauce

Coconut Lime Cake
with fresh lime curd

Yerba Mate Ice Cream  
traditional South American green tea with smoky aftertones; made with milk and honey

Citrus Yogurt Cake
with macerated blackberries and blackberry sorbet

Ciudad Assortment
Sample of Four Pastries: tres leches, cajeta flan, barcelona, and coconut lime cake


Homemade Ice Creams and Sorbets

Ice Cream ~ yerba mate, vanilla bean, coffee chip, or dulce de leche
Sorbet ~ mango, passionfruit, or coconut

*Ciudad uses seasonal, locally grown ingredients, including 100% Certified Organic rice, black beans, eggs, and dairy, as well as hormone and antibiotic free meats. We serve only sustainable seafood and are a member of the Monterey Bay Aquarium Seafood Watch Restaurant Program.  All our menu items are trans fat free.