Lantern Donuts

Raised Brioche Filled. Vanilla Bean Custard • Caramelized Sugar Top Hat. Chef Paul's take on the classic French dessert with house-made vanilla bean custard filling and expertly caramelized molten sugar top hat.

Raised Brioche. Strawberry Icing • Strawberry & Basil Candy • Country Cream • Fresh Organic Strawberries. Celebrates summer's pairing of ripe strawberries and fresh basil with house-made strawberry icing, strawberry and basil candy, country cream made from crème fraîche, sour cream, yogurt, and cream, and fresh strawberries.

Raised Brioche Bar. 100% Grade A Maple Syrup Frosting • Brown Sugar Candied Bacon. Built around maple and bacon pairing with vanilla bean cake bar base, maple syrup frosting, and brown sugar candied bacon.

Chocolate Cake Donut. Milk Chocolate Hazelnut Ganache • Toasted Hazelnuts • Cocoa Nibs. Layers chocolate and hazelnut with milk chocolate hazelnut ganache, toasted hazelnuts, and cocoa nibs for balanced sweetness.

Blueberry Cake Donut. Blueberry Icing • Fresh Blueberries • Lemon Zest. Built around fresh summer blueberries with blueberry icing, fresh blueberries, and lemon zest for brightness.

Old Fashioned Sour Cream Cake. Butterscotch Icing • Chocolate Icing (Striped). Sour cream cake donut with house-made butterscotch icing and striped chocolate icing.

Raised Brioche Donut. Maple Glaze. Organic maple glaze made in-house layered over raised brioche dough fried in organic coconut oil.

Raised Brioche Donut. House Brown Butter Vanilla Glaze • Celtic Sea Salt. Raised brioche dough fried in organic coconut oil with brown butter vanilla glaze and Celtic sea salt.

Raised Brioche Donut. Belgian Chocolate Glaze. Chef's Belgian chocolate glaze made in-house atop raised brioche dough fried in organic coconut oil.