Indulgent dessert menu

Dessert made in-house: tiramisu, layer cakes, cookie sundaes, and seasonal tarts.

Available All Day

Classic espresso-soaked tiramisu paired with a dessert wine at Lilac Montecito on Coast Village Road.

or call (805) 845-2457

  • Crafted In-House

    Each dessert is baked and assembled by our pastry team using recipes refined over time and rooted in quality.

    House-made cheesecake topped with strawberries and lemon zest at Lilac Montecito, a favorite dessert in Montecito.
  • Seasonal and Elegant

    We highlight local fruit and spices with flavors that shift throughout the year, always balanced and beautiful.

    Seasonal blueberry, lemon meringue, and key lime tarts at Lilac Montecito, showcasing handmade desserts in Montecito.
  • Loved by All

    Classic favorites and seasonal treats crafted to please every guest. Gluten-free and dairy-free options included.

    Our signature multi-layered cake, a house-made dessert specialty in the heart of Montecito's Lower Village.

Dessert menu

Explore our dessert menu featuring house-made cakes, pastries, tarts, and seasonal specialties. Whether you’re finishing a meal or stopping in for something sweet, there’s always something worth lingering over.

or call (805) 845-2457


Average Plate Cost: $12 - $16

As always, everything on our menu is completely gluten free

(VG): Vegetarian  (V): Vegan  (VM): Vegan Modification  (DF): Dairy-Free

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness; especially if you have a medical condition.

Refreshing house-made berry sorbet, a light and vegan-friendly dessert option at Lilac Montecito.

Save Room for Dessert

Join us for a full meal or drop in for something sweet. We’ll make sure it’s worth it.

or call (805) 845-2457

  • Took my boyfriend here for his birthday and he said it was the best gluten free restaurant I've ever taken him to! I'm celiac and having a safe kitchen is so amazing, highly recommend! Great food, atmosphere and staff.

    Anne G.