BELGIAN CALIBAULT CHOCOLATE TRUFFLE TORTE: In-season fruit, mango coulis and garden mint. 

VANILLA BRULEE: Vanilla bean custard scented with cappuccino and orange rind. 

LITTLE POTS OF CHOCOLATE: Infused with Grand Marnier and served with a chocolate chunk almond biscotti.

SELECTION OF FRUIT PIES: With hand turned ice cream.

SELECTION OF ICE CREAM AND SORBETS: By Gelato Fresco.

TRUFFLE CAKES: Flavored liqueur choices: Champagne, Cointreau (orange), Kirsch (black currant), Chocolate-Rum, or Amaretto.

APPLE TART TARTIN: Lightly caramelized apples baked under sweet puff dough.

TRUFFLE CAKES: Fruit flavored choices: Apricot, Raspberry, Chary Mango and Passion Fruit or Hazelnut Nougat.

BAVARIAN MOUSSE CAKES: Flavor choices: Mocha, Forest Berry or Passion Fruit.

OTHER CAKES: Dutch Hazelnut or traditional Black Forest.

CITRUS POUND CAKE: With warm strawberry compote.

NAPOLEON CHOCOLATE MARQUIS: Layered milk and dark Belgium chocolate with roasted hazelnuts. 

CLASSIC NEW YORK STYLE CHEESECAKE: Baked with vanilla essence, lemon and sour cream, with fresh fruit paint.

GOLDEN WHEAT CARROT CAKE: With white chocolate cream cheese frosting; scented with cinnamon and honey.