Desserts - each selection $8

Chocolate and Peanut Butter Spring Rolls
Crispy sugar coated spring rolls filled with chocolate sponge cake and a silky peanut butter mousse, served with a banana cream and peanuts
Smith Woodhouse, Vintage 1985 $11/gl

Papaya & Mango Cake
A warm papaya sponge cake stuffed with fresh papaya and mango, served with macadamia ice cream and butter rum sauce
Honing, Sauvigon Blanc, Late Harvest, 2001 $12/gl

Tropical Fruit Trio
Coconut, passion fruit, and mango mousse, served with fresh tropical fruit and lemongrass syrup
Stony Hill, Semillion, 2000 $11/gl

Coconut Sticky Rice
Sweet rice cooking with coconut milk and cream, served with candied pineapple, coconut cream, and dark rum
Far Niente Dolce 1999 $18/gl

Meyer Lemon & Ginger Creme Brule
A silky custard infused with meyer lemons and ginger, served with candied zest and ginger shortbread cookies
Plantation, Barbados, 1986 $10/gl

Carrot & Cassava Cake
Shredded yucca root and carrot cake with pecans and cinnamon, served with vanilla cream cheese frosting and macadamia ice cream
Inniskillin, Icewine, Reisling $20/gl

Cookies & Cream
Assorted cookie and chocolate truffle wontons with a choice of ice cream

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The Le Colonial Dessert Platter $18
The chef's daily selection of three petite desserts accompanied by cookies and assorted sauces