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Catering Menu: Desserts

  • Poached Pears Au Vin Rouge
    with Shaved White Chocolate and Cookie Tuille Drizzled with Crème Anglaise
  • Orange and Passion Fruit Tart
    Layers of Passion Fruit and Mandarin Orange Cream, with Macadamia Nuts and Wrapped in Delicate Almond Cake
  • Twin Pastry Swans
    Delicately Brushed in White Chocolate with Lemon Cream on a Pool of Raspberry Melba Sauce
  • Frangipan and Lemon Tart
    Topped with Fresh Berries and Fruit a Mango Coulis and Fresh Whipped Cream
  • Chocolate Hazelnut Pyranese
    Rich Chocolate Mousse with Hazelnut Filling on a Jaconde Served with Raspberry Sauce
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