BELGIAN CALIBAULT CHOCOLATE TRUFFLE TORTE: In-season fruit, mango coulis and garden mint.
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VANILLA BRULEE: Vanilla bean custard scented with cappuccino and orange rind.
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LITTLE POTS OF CHOCOLATE: Infused with Grand Marnier and served with a chocolate chunk almond biscotti.
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SELECTION OF FRUIT PIES: With hand turned ice cream.
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SELECTION OF ICE CREAM AND SORBETS: By Gelato Fresco.
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TRUFFLE CAKES: Flavored liqueur choices: Champagne, Cointreau (orange), Kirsch (black currant), Chocolate-Rum, or Amaretto.
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TRUFFLE CAKES: Fruit flavored choices: Apricot, Raspberry, Chary Mango and Passion Fruit or Hazelnut Nougat.
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BAVARIAN MOUSSE CAKES: Flavor choices: Mocha, Fores tBerry or Passion Fruit.
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OTHER CAKES: Dutch Hazelnut or traditional Black Forest.
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CITRUS POUND CAKE: With warm strawberry compote.
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NAPOLEON CHOCOLATE MARQUIS: Layered milk and dark Belgium chocolate with roasted hazelnuts.
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CLASSIC NEW YORK STYLE CHEESECAKE: Baked with vanilla essence, lemon and sour cream, with fresh fruit paint.
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GOLDEN WHEAT CARROT CAKE: With white chocolate cream cheese frosting; scented with cinnamon and honey.
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APPLE TART TARTIN: Lightly caramelized apples baked under sweet puff dough.
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