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desserts
PLATED
 Chocolate almond tuile, chocolate mousse, meringue mushrooms, double chocolate cookie dirt, mint and pistachio moss, edible micro flowers and micro greens to garnish. |  Ginger spice cake, lemon meringue, candied lemon peel, ginger ice cream, white chocolate honeycomb, honey drizzle, mint crystals, and mint leaf garnish. |  Flourless chocolate torte with blackberry dust, raspberry gel, toasted meringue, fresh berries and mint leaves. |
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 Buche de Noel with white chocolate birch bark, pistachio mint sponge, toasted meringue mushrooms, and house spun mint chip ice cream. |  Red Wine and Lavender Creme Brulees |  Caramelized bananas, belgian style waffles, chocolate dipped cherries, caramel popcorn crumble, house spun buttered popcorn, cherry, and chocolate ice creams, whipped cream, caramel sauce and chocolate sauce. |
 Shortbread with matcha tea pastry cream, fruit tartar, pulled sugar and gold leaf garnish. |  Cinnamon honey cheesecake, apple compote, pomegranate seeds, sugar coral, cocoa butter spray, apple slices, and pulled sugar garnish. |  Raspberry macaron with rose water pastry cream, fresh berries, lychee sorbet, fresh raspberry sauce, and a rose petal garnish. |
 Roasted banana ice cream pop, dipped in chocolate and cashew brittle, with bruleed banana and apple blossom garnish. |  Mini panna cotta, with roasted strawberry gel and halved strawberries. |  Peanut butter mousse chocolate cup with whipped cream and cocoa nibs; apricot pate de fruit; and mini fruit tartlets. |
 Mini chocolate flourless cakes with ganache, raspberries and gold luster dust. |
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