“S’mores”
What says summertime (campfires, late nights in tents) better than S’mores? This is Teresa’s original take on the camping favorite, with house-made vanilla bean marshmallow, house-made graham cracker, house-made chocolate chocolate-chunk ice cream, and burnt orange caramel.
Peanut Butter-Milk Chocolate Tart
This tart will be a hit for those who crave salty and sweet together. The tart’s pretzel crust has a lining of peanut butter and a chocolate custard-ganache hybrid. Topped with banana-lime sorbet, and bananas flambé.
Jay’s Cinnamon-Ginger Crêpes
Jay, the substitute pastry chef while Teresa was on maternity leave, invented this light and savory dessert. These fluffy crêpes are filled honey and chevre (goat cheese) whipped together, and served with pecan praline ice cream and macerated tangerines. (A “Jay” fun fact: he’s never been to culinary school; he learned the hands-on way, by working in restaurant after restaurant.)
Chilled Chocolate Soup
The presentation of this “soup” is amazing. Lift the chocolate cover, like you would the lid of a soup tureen, and you’ll find the chilled chocolate soup garnished with a small slice of chocolate pudding cake, brioche, and a raspberry coulis.
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