By Executive Pastry Chef Monica Ng
Chef Monica Intro
For our fall dessert menu, we’ve taken traditional fall flavors and textures and added a few twists to surprise and delight our guests. We thought about American comfort foods – bread pudding, crème brûlée, and smores – adding global elements like Southeast Asian kaffir lime, Italian pignoli, Greek kataifi, and French sablé. The result: comforting but balanced desserts that are the perfect ending to your meal.
Gingerbread Pudding
Bitter Orange Puree, Vanilla Ice Cream, Orange Tuile
Flourless Chilled Chocolate Fondant
Red Wine-Poached Currants, Vanilla Chantilly Cream
Key Lime Brûlée
Spiced Cake, Ginger Streusel, Kaffir Lime Gel
Mandarin Cheesecake
Ginger Crisps, Pink Peppercorn Crumble, Lime Sauce
Pear And Almond Tart
Pignoli Streusel, Maple Whipped Cream, Caramel Sauce
Pumpkin Custard S’more
Buckwheat Sablé, Milk Chocolate Ganache, Marshmallow Fluff, Salted Caramel Sauce
Warm Apple Streusel Cake
Cinnamon Kataifi, Salted Caramel Ice Cream, Toffee Sauce
Blood Orange Cheesecake
Milk Chocolate Croquant, Cranberry Compote
Photo Credit: ©Chip Klose