Dessert Restaurant | Gross Confection Bar | Portland, Maine

Dessert Restaurant & Bar

Dessert Restaurant & Bar

Dessert Restaurant & Bar

Dessert Restaurant & Bar

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Hours of Operation

Thursday: 5:00pm – 9:00pm
Friday and Saturday: 5:00pm – 11:00pm
Sunday: 5:00pm – 9:00pm

Monday – Wednesday: Closed

Reservations can be made for parties of 6 or more.
Any party size under 6 is seated at a first-come-first-served basis.

Phone & Email

Have something special in mind? Feel free to contact us here:

info@grossconfectionbar.com

Menu

Dessert & Bar Menu as of November 30th 2024. Menu is subject to change frequently.

grossconfectionbar

Apr 1

There it is, the Gross Confection Mess. Our menu may change frequently but one signature dessert will always stay the same. Gross. #HammerItQueen #GrossConfectionBar #PortlandMaine #DessertBar

grossconfectionbar

Mar 31

Desserts and cocktails. Starts at 5pm. Gross. #HammerItQueen #GrossConfectionBar #PortlandMaine #PortlandME

grossconfectionbar

Mar 30

Warning: It’s about to get deliciously messy. Drool over Gross’ Brownie Sundae Baked Alaska. Menu change coming soon. Open tonight. Get here now! Pistachio ice cream / chocolate magic shell / raspberry crunch / chocolate butterscotch / toasted meringue. Gross. #HammerItQueen #GrossConfectionBar #Gross #PortlandMaine

grossconfectionbar

Mar 30

Here’s what we have for the morning @gross_bakery. Here until 3pm if you’re feelin’ peckish. Gross. #HammerItQueen #GrossBakery #GrossConfectionBar #PortlandMaine

grossconfectionbar

Mar 29

All of our desserts at Gross are bound to catch your eye (and your heart). Gross. Oldie but goodie of our Double Chocolate Mousse. Current accompaniments include gingerbread microcake / blood orange gelee / white chocolate pearls / vanilla bean tuile. #HammerItQueen #GrossConfectionBar #PortlandDessertBars #PortlandOldPort

grossconfectionbar

Mar 26

Making of the toasted hazelnut bark found currently apart of the Meyer Lemon-Pear Verrine. Tempering the @valrhonausa white chocolate to stabilize the chocolate to make candies and confections, Chef Brant brings the chocolate to about 112-115 degrees. If you temper correctly, your bark will have a nice snap and a glossy finish. Gross. #HammerItQueen #GrossConfectionBar #PortlandMaine #DessertBars #DessertRestaurant

grossconfectionbar

Mar 24

Daylight Savings has made all the difference in the dining room. While we are known for our cozy intimate vibe, it’s been nice enjoying the bright natural light during the first few hours of opening. Plus, the floral arrangements from @plant.office are always a nice touch. Gross. #HammerItQueen #GrossConfectionBar #PortlandMaine #DessertBar

grossconfectionbar

Mar 24

The difference between a good morning and a great morning is @gross_bakery. Make it a great morning with @gross_bakery #HammerItQueen #GrossBakery #GrossConfectionBar

grossconfectionbar

Mar 23

Felt a bit nostalgic. Trip down memory lane with some of Gross’ previous desserts. As you may know, we frequently change our menu, keeping with seasonal ingredients. For our guests that means our menu is fresh and there is always something new to try. Gross. #HammerItQueen #GrossConfectionBar #PortlandMaine #PortlandOldPort

grossconfectionbar

Mar 21

We got a new flag. What do you think? Gross. #HammerItQueen #GrossConfectionBar #GrossBakery #PortlandOldPort

grossconfectionbar

Mar 19

One last round of St. Patrick’s Day celebrations this weekend with The Irish Goodbye. Gross. Guinness Stout Cake / Baileys Irish Creme Anglaise / Toasted Almond Crumb / Irish Whiskey Ice Cream / Brown Sugar Crispy Meringue. Gross.

grossconfectionbar

Mar 18

Cocktail menu revamp. New cocktail This or That is a refreshing sip into spring flavors. Don Q White Rum / Don Q Coconut Rum / Guava Purée / Orange Juice / Lime / Simple. Gross. #HammerItQueen #GrossConfectionBar #PortlandOldPort

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