Groovy Desserts Menu and Prices

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Desserts
Ice Cream

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MA

Groovy Desserts Menu

Last Update: 2025-03-14


Big Cut Cake Slices

New York Cheese Cake

$6.50

Smooth, luscious rendition made with whole eggs and the freshest cream cheese. Baked to creamy perfection so every forkful is a memorable moment

Gourmet Carrot Cake

$6.50

All natural, made with real cream cheese

Belgian Chocolate Mouse Cake

$6.95

Oreo Mousse Cake

$6.95

Made with delicious white chocolate and chunks of real oreo cookies

Tiramisu

$6.95

Traditionally made from imported mascarpone and sponge cake, delicately soaked in espresso and topped with rich cocoa.

New Orleans Bourbon Pecan Torte

$6.95

A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New orleans bayou country richness in every bite

Chocolate Outrage

$6.95

Mango Mouse

$6.95

Tartufo

$7.25

Creamy vanilla and rich chocolate gelato, coated in dark chocolate, surround a luscious cherry and crunchy cinnamon almonds


Smaller Sweets

Ferrero Rocher

$24.95

Twix Bar (1.79 oz)

$1.95

Almond Joy Bar (1.61oz)

$1.95

Snickers Bar (2.07oz)

$1.95


Toscanini's Ice Cream

French Vanilla Ice Cream (Pint)

$6.95

Belgium Chocolate Ice Cream (pint)

$6.95

Made with real callebaut chocolate from belgium. We make many chocolate ice creams

Hydrox Cookie & Cream Ice Cream (pint)

$6.95

Burnt Caramel Ice Cream (pint)

$6.95

Grape Nut Raisin

$6.95

Mocha

$6.95


Beverages

Poland Spring Water (16oz)

$1.95

Poland Spring Carbonated (16oz)

$1.95

Pepsi (20oz Bottle)

$1.95

Diet Pepsi (20oz Bottle)

$1.95

Ginger Ale (12oz Can)

$1.95

Sprite (12oz Can)

$1.95

Arizona Green Iced Tea (23.5oz)

$2.50

Red Bull (8.3oz can)

$2.95

Starbucks Frappuccino Coffee (9.5oz)

$3.50

A lowfat, creamy blend of starbucks coffee and milk

Hershey's Milk Shake (12oz)

$3.50

Cookies & cream


DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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