Classic French Lavender and Cardamon Infused Creme Brûlée, topped with freeze dried raspberries
Warm Molten Chocolate Lava Soufflé Cakes, served with a dark chocolate crisp, crushed Arizona roasted pistachios, and Chambourg laced fresh raspberry sauce and an Italian espresso triple chocolate ganache
Oaxacan Mexican Hot Chocolate Brownies, served with a Maker’s Mark Kentucky bourbon tres leches sauce, topped with roasted red chile dusted Green Valley pecans
Japanese Green Tea Ice Cream Mochi, with a passion fruit/sake/plum wine reduction and Asian black sesame
Thai Lemongrass Mini Cheesecakes, with Tahitian vanilla burnt coconut crust, topped with caramelized coconut sugar, crushed Thai spiced nuts, and giant coconut chips, served with a sweet red chile mango couils
Mexican Hot Chocolate Creme Brûlée, with Abuelita chocolate, local Tumacacori red chile, and toasted canela, topped with coconut sugar and blistered pepitas
Triple Belgian Chocolate Mini Mousse Cakes, topped with dark chocolate covered espresso beans and served with a fresh strawberry coulis
Triple Belgian Dark Chocolate Pudding, topped with fresh Tahitian vanilla whipped cream, drizzled with French salted caramel and sprinkled with toasted pistachios, served with fresh strawberries
True Roman Lighter-than-Air Tiramisu, fresh ladyfingers soaked in espresso and layered with a marscapone Tahitian cream, topped with fresh Dutch cacao, freeze dried raspberries, a tuile chocolate crisp, toasted California almond sliced, drizzled with a triple chocolate ganache and an Italian Amaretto espresso creme
Warm Dark Belgian Chocolate Waffles, topped with Chambourd and Tahitian vanilla macerated fresh strawberries, and fresh cardamon whipped cream, drizzled with a dark chocolate Italian espresso ganache, and zesty Green Valley red chile dusted pecans
Warm Mini Blackberry Cobblers, topped with salted caramel ice cream and wok toasted almonds
Fresh Mango Sorbet, topped with a fresh raspberry coulis accented with fresh rosemary, served with a chocolate filled crisp tuille and giant coconut chips
Fresh Summer Strawberry Shortcake, Chambourd and Tahitian vanilla macerated fresh strawberries atop a fresh rosemary accented fresh baked buttermilk biscuit, topped with fresh whipped cream and dark chocolate shavings
Fresh Meyer Lemon Sorbet, topped with pomegranate molasses, Asian black sesame, fresh mint, and a dark belgian chocolate crisp
Balinese Coconut Flan, served with charred pineapple/lemongrass/fresh coriander sambal, drizzled with burnt coconut sugar sea salted caramel, toasted young coconut, and freeze dried mango
Jamaican Mango Bread Pudding, drizzled with dark rum banana vanilla creme, topped with roasted Arizona pistachios and dried red chile rubbed mango
Pineapple Tres Leches Cake, soaked with three milks infused with Hawaiian ginger, blue agave syrup and nutmeg, topped with charred coconut and red chile mango
Raspberry Marscapone Mousse Cake, accented with a hint of fresh rosemary, with Tahitian vanilla bean crust, drizzled with a triple Belgian chocolate espresso ganache, a dark chocolate crisp, and roasted cashew brittle