After all that vinegar/chilli/garlic dip, I walked into Finale, craving something sweet. I made a mistake, as the strong garlic flavors had hold of my palate. I ordered what I thought would be a fairly strong dessert, the coffee connection, but I still had a hard time finding the key flavors in each part of this sampler plate. (Could still sense texture well though.)
Amaretto gelato didn't seem to have much of the distinctive toasted almond flavor; instead it had a somewhat soury taste that I found unusual (but not undelicious).
The central pool of coffee sauce didn't seem to have too much coffee in it, and the small tahitian vanilla cream in the center felt mild as well. It might be the garlic, but I didn't see any black specks of vanilla in the cream either.
The hazelnut mousse pyrammid felt more chocolately than hazelnut (and I tried to find hazelnut flavor in it). The texture of the mousse was a little dull, somewhat pudding like, as opposed to a rich thick airy and creamy sensation that I generally prefer in mousses.
A little stack of thin white chocolate pieces fared pretty well sandwiching lemon curd.
The chocolate fudge with nicely spaced chips of walnuts was decadent, sticky and oozingly rich.
I'd like to think that it was the garlic that clouded my tasting ability and would love to try again on a cleaner palate.
Service was very pleasant and efficient. Bonus: sit facing the prep counter and you can watch desserts take shape via the slanted mirrors over the counter.