Lemon vodka soufflé glacé served in a souffle cup, garnished with a Chantilly cream quenelle, fresh fruit, and mint

Lemon vodka soufflé glacé served in a coupe glass, garnished with a Chantilly cream quenelle, fresh fruit, and mint

Lavender and mint infused granita, served in a coupe glass, garnished with a mint chiffonade and violet flower

Coconut sorbet with Malibu rum added, served sprinkled with roasted coconut on top, and garnished with a lime slice

Banana cinnamon Baked Alaska, based with a chocolate sponge cake, encased in italian meringue and torched.

Banana cinnamon Baked Alaska, based with a chocolate sponge cake, encased in italian meringue and torched.

Double layered bombe with raspberry gelato and passion fruit sorbet, coated in dark chocolate, based with chocolate sponge cake, and garnished with mini french macarons.

Double layered bombe with raspberry gelato and passion fruit sorbet, coated in dark chocolate, based with chocolate sponge cake, and garnished with mini french macarons.

Apple crisp with cranberries soaked in orange liqueur and orange zest, topped with streusel and french style vanilla bean ice cream. Plated with a chocolate sauce streak and caramel sauce streak, and fresh raspberries and blueberries.

Two crepes flambeed in a reduced suzette sauce and orange liquer, garnished with fresh raspberries and orange supremes

Slices of bananas cooked in caramelized sugar, apple cider, then flambeed in dark rum, and banana liqueur added. Served in a coupe glass over vanilla bean american style ice cream.

Apple strudel made with strudel dough made from scratch and hand stretched, filled with sliced granny smith apples, sugar, walnuts, raisins, and cake crumbs.