Dessert

Choice of Mexican Chocolate or Vanilla Bean ice cream

$12

Choice of Mexican Chocolate or Vanilla Bean ice cream, topped with our homemade hot fudge sauce and a dusting of chocolate adobe chile powder

$15

Vanilla Bean ice cream topped with our homemade rum caramel sauce

$15

A delectable and ancient Aztec combination of a rich, dark chocolate, walnuts and New Mexico red chile cake. Layered with a chocolate fudge frosting with a hint of bourbon. It will make your heart sing “Hip, Hip, Huzzah!”

$15

The Fort’s famous signature dessert, that has been served at The Fort since 1963. Discovered by the Arnolds in central Mexico, the Negrita is a blend of dark chocolate whipped with Myer’s rum served in a chocolate tulip cup. The ideal choice for the chocolate connoisseur

$14

A light, creamy cheesecake made with Neilson Massey’s Madagascar vanilla and with a graham cracker, almond crust, drizzled with wild Montana huckleberry syrup or seasonal toppings. This recipe was the Arnold’s close friend Bobbie Chaim’s recipe, which was her coveted secret for years. Sam Arnold charmed her into giving us the recipe in the 1980’s. The BEST cheesecake, home-made with pure ingredients

$14

OO! LA! LA! Those French Fur trappers and Voyagers would go miles in the 1800’s for this Crème Brulee. A delicate flavored, creamy custard covered in a caramelized sugar crust. Seasonal flavors. One of The Fort’s most popular desserts!

$12

The Fort's Baker Annie Ryckman created this delicious seasonal cobbler, free of dairy and wheat, for our many guests who have allergies. Using fresh fruit of the season, and a delicious crumb topping, it's like the first kiss!

$17

Bread Pudding served with a rum caramel sauce. The mountain men called bread pudding with raisins “Spotted Dog!” Perfectly baked and toasted French bread, eggs, cream, cinnamon, splash of brandy, brown sugar, butter, and raisins. Served warm with a scoop of ice cream.

$13

For the ultimate dark chocolate lover... a tart with a gingerbread graham cracker crust, rich dark chocolate filling and Italian marshmallow meringue toasted on top with a hint of bourbon. Created by Fort cook Nicolas Bates, winner of the Fort's Culinary contest.

$16