Tonto’s pastry chef, Amanda Crick, develops imaginative, eye-popping desserts that are to die for. Her scrumptious sweets are made from scratch using fresh, seasonal ingredients. Guests’ favorites include the luscious crème brûlée and buttermilk chocolate cake. In addition to preparing sweet delights, she also bakes our entire selection of irresistible breads in-house daily. Crick and her creations have been featured in Phoenix Magazine.


Lemon-Lime Sour Cream Meringue Pie
Raspberries & sliced kiwi, baked in an almond crust

Warm Buttermilk Chocolate Cake
Warm chocolate buttermilk sauce and candied pecan ice cream

House-Made Crème Brûlèe
Piloncillo caramel swirl, salted pepita lace cookie and fresh seasonal berries

Roasted Apple Gingerbread Cake
Cinnamon caramel, agave glazed hazelnuts, green apple puree, house-made hazelnut soy milk “ice cream”
Vegan & gluten free

Gourmet Gelato & House-Made Sorbets
Served with anise pizzella cookie
– Sea salt caramel
– Tahitian vanilla bean
– House-made prickly pear
– Southern butter pecan
– Double dark chocolate
– Seasonal fresh sorbets

GFO are gluten-free optional desserts. Please let
your server know if you wish to order a gluten-free dessert.