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Edwards Dessert Kitchen

Adam Kennedy Photography

Food Menu

In Our Case 10. each

  • Rocher Mousse (GF) Hazelnut Chocolate Mousse, Chocolate Sable, Hazelnut Praline Crunch
  • Yuzu Green Apple Lemon Financier, Yuzu and Green Apple Mousse
  • Mango Coconut Crème Pie Puff Lemongrass and Coconut
  • Cheesecake Tart Passion Fruit Caramel, Dark Chocolate Ganache

Bars & Cookies 5. each

  • Salted Butter Chocolate Chunk Cookie (GF)
  • Chocolate Brookie
  • EDK Snack Cake (GF) Chocolate Fudge Cake, Milk Chocolate Buttercream, Dark Chocolate Shell
  • Caramel and Chinese 5 Spice Snickerdoodle
  • Brown Butter Blondie Black Pepper Crumb

Novelties 5. each

  • Ice Cream Pie (GF, V) Riesling Pear Sorbet, Ginger Coconut Sorbet, Sesame Crumble
  • Chocolate Sorbet & Hot Fudge Sundae (GF, V) Chocolate Chip Cookie Crumble

Plated To Share 15. each

  • Gingerbread Souffle (GF) Brown Sugar Banana Sauce, Vanilla Bean Ice Cream

Verrines 10. each

  • Pumpkin Mousse Pumpkin Pound Cake, Cinnamon Streusel, Pepita Praline
  • Vanilla Mousse Milk Chocolate Cake, Dark Chocolate Pearls
  • Chocolate Oat Pudding (V) Salty Oat Crumble, Whipped Coconut Crème

Housemade Ice Cream 10./Shareable; 5./Petite

  • Avocado Lime Sorbet (GF, V)
  • Chocolate (GF)
  • Vanilla Bean (GF)
  • Mango Cilantro Sorbet (GF)
  • Sea Salt Caramel with Coriander (GF)
  • Passion Fruit Macadamia Nut Sorbet (GF, V)
  • Peppermint White Chocolate Ice Cream (GF)
  • PB & Banana Ice Cream

Savory Plates

  • Roasted Mushroom Toast 12. Toasted Brioche, White Wine Sauce, Manchego Cheese
  • Turkey Brie Sandwich 12. Cranberry Compote, Brie, Ferndale Turkey, Soft Baguette
  • Ham and Gruyère Panini 12. Ames Farm Honey, Smoked Ham, Heirloom Tomato Salad
  • Caprese Panini 12. Mozarella, Tomato Jam, Basil Pesto
  • Charcuterie Board 20. Selection of Meats, Cheeses and Housemade Accompaniments
  • Roasted Squash Caesar Salad (GF, V) 12. Warm Roasted Chickpeas, Toasted Pecans, Maple Caesar Dressing, Warm Roasted Squash

Snacks & Sides

  • Roasted Brussels Sprouts (GF) 6. Balsamic, Feta Aioli, Pine Nuts
  • Warm Marinated Olives (GF, V) 6. Medley of warm olives
  • Seasonal Soup (GF, V) 6. Blue Hubbard Squash Bisque, Cashew Cream
  • Goat Cheese Toast 6. Soft Baguette, Goat Cheese, Tomato Jam
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Drinks Menu

Coffee & Espresso

  • Coffee 3.
  • Shot 3.
  • Cortado 3.
  • Cappuccino 3.
  • Americano 3.
  • Mocha 5.
  • Latte 5.Lavender, Vanilla, Maple (+$.50)

Milk Alternatives

Macadamia, Almond, Oat, Soy (+$1)

Specialty 6.

  • Honey Almond Café au Lait
  • Maple Nutmeg Cappuccino
  • Lavender London Fog
  • Spiced Miel Latte

Pour Over Coffee 5.

  • Seasonal, Single Origin Coffee (Ask your Barista)

Nitro Brew 5.

Affogato 5.

Choice of ice cream, espresso

Hot Chocolate 5.

Tea 3.

Herbal

  • Mango Chili
  • Tumeric Ginger

Black

  • English Breakfast
  • Earl Grey

Green

  • Jasmine
  • Yuzu Peach

White

  • Strawberry Tulsi

Lemonade 6.

Yuzu, cherry

Spiked Coffee 12.

(Choice of milk)
  • Cinnamon Tequila
  • Maple Chicory Whiskey
  • Vanilla Nordic Rum

Cocktails 12. each/gl

  • Old Fashioned Bulleit Bourbon, Tattersall Apple Brandy, vanilla
  • Bourbon Buzz Bulliet Bourbon, Tattersall Créme de Cacao, Espresso, Steamed Milk
  • Up All Knight Far North Ålander Spiced Rum, Tattersall Crème de Cacao, Du Nord Cafe Frieda, Amaro Nonino, True Stone Cold Press, Bittercube Blackstrap
  • New York State of Mind Bulleit Bourbon, DuNord Apple, Dulce Monastrell, cinnamon, lemon, aquafaba
  • Oaxaca Mule Herradura Silver Tequila, Alipus San Luis Mezcal, Prairie Cucumber Vodka, ginger, lemongrass, lime, Powell & Mahoney Ginger Beer
  • Apple á la mode DuNord Apple, Bulleit Bourbon, cinnamon, Blackstrap Bitters, Vanilla Bean Ice Cream
  • Simply Winter Tattersall Vodka, pomegranate, lemon, Tattersall Americano
  • Snowbird Margarita Ancho Reyes Chile Liquer, Cointreau, Herradura Silver Tequila, Alipus San Luis Mezcal, agave syrup, lime

Draught Beer

  • Sociable Ciderwerks ‘Freewheeler’ Cider 6.ABV 6.4%
  • Urban Growler ‘Golden Hammer’ IPA 8.ABV 7%
  • Indeed ‘Mexican Honey’ Imperial Lager 8.ABV 8%
  • Boom Island ‘Hoodoo’ Dubbel 7.ABV 8%
  • Urban Growler ‘De-Lovely’ Porter 8.ABV 5.6%

Draught Wine

  • Sauvignon Blanc, ‘Pomelo’, California 9.
  • Cabernet Sauvignon, ‘Joel Gott 815’, California 9.

Wine & Cidre

Sparkling

  • Bugey-Cerdon Rosé, ‘La Cueille’, France 12. gl. / 48. btl.
  • Sparkling Perry Cider, ‘Poiré Authentique’, France 11. gl. / 44. btl.
  • Sparkling Rosè, ‘Luc Belaire Luxe’, France 12. gl. / 48. btl.
  • Moscato D’Asti, ‘Sourgal’, Italy 11. gl / 44. btl.
  • Sparkling Brut, ‘The Diver’, California 10. gl. / 40. btl.

White

  • Riesling, ‘Dragonstone’, Germany 10. gl. / 40. btl.
  • Pinot Blanc, ‘Skylark’, Sonoma 11. gl. / 44. btl.
  • Pinot Grigio, ‘Jermann’,Italy 12. gl. / 48. btl.

Rosé

  • Rosé, ‘Justin’, California 11. gl. / 44. btl.

Red

  • Pinot Noir, ‘L’Oliveto’, Sonoma 12. gl. / 48. btl.
  • Salento Negroamaro, ‘Pietraluna’, Italy 10. gl. / 40. btl.

Dessert Wine

  • Dulce Monastrell, ‘Olivares’, Spain 12. gl. / 48. btl.
  • Bordeaux, ‘Loupiac’, France 11. gl. / 44. btl.
  • Zinfandel Port, ‘Terra d’Oro’, California 10. gl. / 40. btl.
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Brunch Menu

Morning Pastry 5. each

  • Almond Butter Toast Sunflower Rye, Housemade Toasted Almond Butter, Ames Farm Honey and Maldon Salt
  • Chocolate Bostock Almond Cream, Brioche
  • Frittata (GF) Fine Herbe, Goat Cheese
  • Sorghum Coffee Cake (GF) Cinnamon Pecan Crumble

Brunch Specialties 12. each

  • Chorizo Hashbrown Waffle (GF) Patatas Bravas Style
  • Roasted Mushroom Toast Toasted Brioche, White Wine Sauce, Manchego Cheese
  • Maple Bourbon French Toast Brioche, Bourbon Brown Sugar Sauce, and Caramelized Banana
  • Fall Tartine Bechamel, Parmesan Roasted Squash, English Muffin Toast, Crispy Prosciutto
  • Ham and Gruyère Panini Ames Farm Honey, Smoked Ham, Heirloom Tomato Salad

On the Side 5. each

  • EDK Bacon (GF) Spicy Glaze

Brunch Cocktails 12. each

  • Dill Pickle Bloody Mary House Made Mix
  • Guava Bellini Cava, Guava Citrus Sorbet
  • Rise and Chai Masala Chai, Cabrito Tequila, Cinnamon Syrup, Milk
  • Bourbon Buzz Bulliet Bourbon, Tattersall Créme de Cacao, Espresso, Steamed Milk
  • Fresh Squeezed Mimosa Cava, Fresh Squeezed Orange Juice
  • Cinnamon Tequila
  • Maple Chicory Whiskey
  • Vanilla Nordic Rum

Coffee & Espresso

  • Coffee 3.
  • Shot 3.
  • Cortado 3.
  • Cappuccino 3.
  • Americano 3.
  • Mocha 5.
  • Latte 5.Lavender, Vanilla, Maple (+$.50)

Milk Alternatives

Macadamia, Almond, Oat, Soy (+$1)

Nitro Brew 5.

Pour Over Coffee 5.

  • Seasonal, Single Origin Coffee (Ask your Barista)

Tea 3.

Herbal

  • Mango Chili
  • Tumeric Ginger

Black

  • English Breakfast
  • Earl Grey

Green

  • Jasmine
  • Yuzu Peach

White

  • Strawberry Tulsi

Spiked Coffee 12.

(Choice of milk)
  • Cinnamon Tequila
  • Maple Chicory Whiskey
  • Vanilla Nordic Rum

Juices & Such 3. each

  • Seasonal Juices
  • Organic Soda Cherry, Grapefruit or Ginger Ale
  • Sparkling and Still Water San Pellegrino or Acqua Panna
  • Local Milk – Kappers’ Big Red Barn Chocolate or Whole Milk
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Happy Hour

Ice Cream Sandwich 5. each

Rotating selection of cookies with your choice of vanilla or dark chocolate ice cream

Ice Cream Sundae 5. each

Chef-crafted seasonal sundae feature

Ice Cream Float 5. each

Rotating selection of natural sodas with complementary ice cream flavors

Snacks & Sides

  • Roasted Brussels Sprouts (GF) Balsamic, Feta Aioli, Pine Nuts
  • Warm Marinated Olives (GF, V) Medley of warm olives
  • Seasonal Soup (GF, V) Blue Hubbard Squash Bisque, Cashew Cream
  • Goat Cheese Toast Soft Baguette, Goat Cheese, Tomato Jam

Draught Beer 5. each

  • Sociable Ciderwerks ‘Freewheeler’ Cider ABV 6.4%
  • Urban Growler ‘Golden Hammer’ IPA ABV 7%
  • Indeed ‘Mexican Honey’ Imperial Lager ABV 8%
  • Boom Island ‘Hoodoo’ Dubbel ABV 8%

Draught Wine 5. each

  • Sauvignon Blanc, ‘Pomelo’, California
  • Cabernet Sauvignon, ‘Joel Gott 815’, California

Featured Cocktail 5. each

Events & Catering

Mini Desserts 54. / dozen

  • Mini Rocher Mousse Hazelnut Chocolate Mousse, Chocolate Sable, Hazelnut Praline Crunch
  • Mini Yuzu Green Apple Lemon Financier, Yuzu and Green Apple Mousse
  • Mini Mango Coconut Crème Pie Puff Lemongrass and Coconut
  • Mini Cheesecake Tart Passion Fruit Caramel, Dark Chocolate Ganache

Mini Bars & Cookies 24. / dozen

  • Mini Chocolate Brookie
  • Mini Salted Butter Chocolate Chunk Cookie (GF)
  • Mini EDK Snack Cake (GF) Chocolate Fudge Cake, Milk Chocolate Buttercream, Dark Chocolate Shell
  • Mini Caramel and Chinese 5 Spice Snickerdoodle
  • Mini Brown Butter Blondie Black Pepper Crumb

Mini Verrines 54. / dozen

  • Mini Pumpkin Mousse Pumpkin Pound Cake, Cinnamon Streusel, Pepita Praline
  • Mini Chocolate Oat Pudding (V) Salty Oat Crumble, Whipped Coconut Crème
  • Mini Vanilla Mousse Milk Chocolate Cake, Dark Chocolate Pearls

Cakes, Pies and Loaves

  • Ice Cream Pie (GF, V) 40. each Riesling Pear Sorbet, Ginger Coconut Sorbet, Sesame Crumble. Serves 8.
  • Cheesecake Tart 40. each Passion Fruit Caramel and Dark Chocolate Ganache. Serves 8.
  • Pear & Pistachio Tart 40. each Pistachio Frangipane, Pear Jam. Serves 8.

Savory Plates

  • Roasted Mushroom Toast 12. Toasted Brioche, White Wine Sauce, Manchego Cheese
  • Mini Roasted Mushroom Toasts 36. / dozen Toasted Brioche, White Wine Sauce, Manchego Cheese
  • Turkey Brie Sandwich 12. Cranberry Compote, Brie, Ferndale Turkey, Soft Baguette
  • Mini Turkey Brie Sandwiches 36. / dozen Cranberry Compote, Brie, Ferndale Turkey
  • Ham and Gruyère Panini 12. Ames Farm Honey, Smoked Ham
  • Mini Ham and Gruyère Panini 36. / dozen Ames Farm Honey, Smoked Ham, Mixed Greens
  • Caprese Panini 12. Mozzarella, Tomato Jam, Basil Pesto
  • Mini Caprese Panini 36. / dozen Mozzarella, Tomato Jam, Basil Pesto
  • Roasted Squash Caesar Salad (GF, V) 80. / Serves 10 Crispy chickpeas, pecans, maple caesar dressing
  • Mixed Greens Salad (GF, V) 30. / Serves 10
  • Charcuterie Board 100. / Serves 10 Selection of Meats, Cheeses, & Housemade Accompaniments

Snacks & Sides

  • Roasted Brussels Sprouts (GF) 30. / Serves 10. Balsamic, Feta Aioli, Pine Nuts
  • Goat Cheese Toasts 36. / dozen Soft Baguette, Tomato Jam
  • Warm Marinated Olives (GF, V) 30. / Serves 10. Medley of warm olives
  • Bread and Butter 30. / Serves 10. Turtle Bread Caraway Rye, European Style Butter, Maldon Salt

Sweet Giftables

Individual Treat Bags
  • Ancho Chili Caramel Corn (GF) 5. each
  • EDK Hot Chocolate Kit 5. each Milk and Dark Chocolate, Mandarin Marshmallows
  • Butter Toffee 5. each Dark Chocolate, Mixed Nuts
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Location and Hours

NORTH LOOP MINNEAPOLIS
200 WASHINGTON AVE N • MPLS MN 55401
612-800-0335
info@edwardsdessertkitchen.com

Closed Mondays
Tues-Thurs 12pm-10pm
Friday 12pm-12am
Saturday 10am-12am
Sunday 10am-10pm

About Edwards Dessert Kitchen

Edwards Dessert Kitchen is the ultimate dessert destination in Minneapolis’ North Loop. Decadent desserts are made in house daily and range from rich chocolate hazelnut Rocher Mousse to refreshing key lime cheesecake and seasonal tasting flights.

As an accompaniment to the dessert menu, Edwards Dessert Kitchen features artisan coffee from St. Paul-based True Stone Coffee Roasters, a carefully crafted cocktail menu developed in partnership with Tattersall Distillery, and a curated selection of wine and beer.

Chef Jasmine Weiser loves to push culinary boundaries, especially in desserts. While earning her degree in Patisserie & Baking at Le Cordon Bleu, she began her professional career practicing traditional French pastry technique at Minneapolis’ Patisserie 46. She then went on to become Pastry Chef of Mercy Bar & Dining Room where she led dessert menu development and honed her signature, artistic style — bringing together complementary colors, textures, and ingredients to create desserts that are unique, beautiful and delicious.

At Edwards Dessert Kitchen, Jasmine takes special delight in wowing her guests with leading-edge ingredient combinations found in her Huckleberry & Violet plated dessert or her Mango Cilantro Sorbet, which draws inspiration from typically savory global cuisine.

“I want to inspire people when they look in our pastry case to ask themselves, ‘How did they do that?’” Jasmine says. “I also love to mentor young cooks and watch them grow and see what they create.”

INTRODUCING…
NEW TUESDAY NIGHT
DATE NIGHT!

Every Tuesday 5pm – 10pm

Charcuterie, Wine, Desserts – Just $50 per couple!

Learn More