Desserts
- Exotic Baked Hawaii
- Coconut Lime Frozen Cake, Ko Hana Rum, Pineapples, Macadamia
- Sommelier’s Pairing • Lucien Albrecht Brut Rose, Alsace, France
- Mango-Strawberry Shaved Ice
- Fresh Strawberries, Mango Compote, Mango-Lilikoi Granita, Strawberry-Hibiscus Syrup
- Sommelier’s Pairing • Laurent-Perrier Brut, Champagne, France
- Dark Chocolate Delight
- Cocoa Streusel, Salted Caramel, Kona Coffee Ice Cream
- Sommelier’s Pairing • González Byass, ‘Néctar’ Pedro Ximénez Sherry
- Warm Malasadas
- Caramel Sauce, Strawberry Guava Gel
- Sommelier’s Pairing • Château Roûmieu-Lacoste
Tea and Coffee
- Lavazza Coffee
- • Regular or Decaffeinated
- • Espresso
- • Cappuccino
- • Latte
- Herbal Tea
- Chamomile, Turmeric-Ginger or Peppermint
- Green Tea
- Jade, Jasmine or Matcha
- Black Tea
- English Breakfast or Earl Grey
Dessert Wines
- Château Roûmieu-Lacoste
- Sauternes, France 2015
- Royal Tokaji, Late Harvest
- Tokaj, Hungary 2016
- Royal Tokaji, 5 Puttonyos Aszu
- Tokaj, Hungary 2013
- Saracco, Moscato d’Asti
- Piedmont, Italy 2017
Fortified Wines
- Croft, Reserve Tawny Port
- Douro, Portugal
- González Byass, ‘Néctar’ Pedro Ximénez Sherry
- Jerez, Andalusia, Spain
- Broadbent, 10 Year ‘Sercial’ Madeira
- Madeira, Portugal