DESSERT GALLERY
MEA ‘AI MOMONA

These offerings from our Executive Pastry Chef have been designed to highlight desserts that are uniquely Kahala.

Pricing and availability upon consultation.

Hawaiian Style Cheesecake
A twist on the New York style with a zing of Pineapples on a Caramelized Macadamia Nut Crust

Chilled Italian Cheesecake
Layers of Sweet Mascarpone Cheese and Almond Biscuit wrapped in Gianduja Chocolate served with Dark Chocolate Sauce

Apple Tart
Slices of Granny Smith Apples on Puff Pastry with Almond Filling served with Caramel and Vanilla Sauces

Maui Gold Carrot Cake
Carrot Cake with Island Pineapples and Macadamia Nuts Accented with a Coulis of Kula Strawberries

Tahitian Vanilla Crème Brûlée with Berry Compote
A Classic made with Tahitian Vanilla Beans served with Fresh Berries

Coconut Cassis with Gingerbread
Mango Mousse encased with Tuile of Coconut, Gingerbread and Coconut Sorbet served with Cassis Compote

New Century Black Forest
Modern day take of the Classic Black Forest Cake made of Chocolate sponge with Light Chocolate Mousse and Sour Griotte Cherries

Strawberry Mascarpone Charlotte
Light Mousse made of Mascarpone Cheese with Almond Sponge, Strawberry Coulis, and Balsamic Glaze

Hazelnut Silk Pie
Decadent Hazelnut flavored Chocolate Silk Pudding in a Buttery Hazelnut Crust

Six Textures of Chocolate
Chocolate done six ways Brownie, Croquant, Mousse, Custard, Sorbet, and just Chocolate

Crème Caramel
Caramel Topped Baked Custard with Compote of Orange

Roasted Apples with Yogurt
Honey Roasted Apples, Yogurt Mousse, and Saffron Ice Cream

Chocolate Mousse
Tower of Bittersweet Chocolate wrapped in a Chocolate Shell served with Fresh Berries on a Chocolate Chip Gelato

Zesty Citrus Tart
Custard of Lemons & Oranges baked in a Sweet Dough Crust Topped with Crème Fraîche

‛Ekolu
Three Tropical Sorbets on Butter Pound Cake Sauce of Grand Marnier Sabayon

Kahala Fruit Cocktail
Fresh Fruits in Earl Grey & Vanilla infused Syrup Lilikoi Sorbet Served in a Sugar Rimmed Glass Shortbread

SEASONAL INSERTIONS

Summer

Mango Charlotte with Opal Basil
Light Mango Mousse with a Hint of Opal Basil Wrapped in Lady Finger Sponge on a Coulis of Mango & Raspberry

Autumn

Warm Apple Crepes
Crisp Apples seasoned with spices wrapped in thin Crepes Topped with Cinnamon Ice Cream on a pool of Carrot Syrup

Winter

Red Wine Pear Tart
Pears poached in Red Wine Baked in a Pistachio Crust served with Red Wine Pear Sorbet

Spring

Rhubarb Tart
Lightly poached Rhubarb on Sweet Crust served with Rhubarb-Apple Salad and Banana Cream