We’ve a new Dessert Menu to present to everyone from our pastry chef, Miriam Martinez Prisciliano! Of course, we’re super hyped that Miriam has been selected to participate in the LEE Initiative’s 2019 Women Chefs Initiative, and the fact that the announcement happened to coincide with our new menu just compounds our excitement.
The Cookies & Cream dessert for the March menu jumps from the ice cream sandwich format of February to a ridiculous composition of macarons, brigadeiros, and ice cream that you will hoard from your friends. Two French macarons—one filled with pistachio buttercream, the other with lemon curd—are piled up with mini pistachio brigadeiros. The Brazilian brigadeiro is a dessert made with condensed milk, cream, butter, and pistachio paste, reduced to a fudge-like consistency. Ours are then cooled and rolled in toasted pistachio, resembling a cake truffle but eating like a caramel. In short, they’re our new favorite thing; the texture is so fun, the flavor so right. This pile of cookie-things is joined by a scoop of pistachio and green chartreuse ice cream, chocolate ganache, and chocolate crumbs
Joining the Cookies & Cream is a more-or-less classic Chocolate Bombe: a dome-shaped dessert of glazed chocolate mousse with a center of cinnamon rum custard that starts to soften and melt into a rich sauce as you eat. The dome portion sits atop a chocolate cake frosted with maple-cinnamon buttercream. If that sounds too rich for you don’t worry, the Bombe is complemented on the plate by a hibiscus and quince coulis, bringing color and a gorgeous combination of floral and tart notes to the mix. Milk crumbs and shiny little meringues finish the plate with light, crunchy textures.
These two fabulous dessert plates join the one staple of our Dessert Menu, the Appalachian chocolate meringue tart. These fabulous plates of confectionary joy will be here for the month of March.