There is a regularly changing small dish to cleanse the palate between the main course and dessert. This time it was a concord grape sorbet with shiso puree, crumbled feuilletine, and asian pear dice.
A paper thin mochi wrapper encases banana ice cream. Sweet flame raisin puree accents the dish.
Sponge cake is soaked in strong coffee and benedictine rum, then sprayed with Valrhona Opalys White Chocolate. On top, a white chocolate shell filled with marscapone mousse. For texture, a chicory and espresso glass shard and crumbled chocolate sables.
The cylinder, made from chocolate sables mixed with melted chocolate, is filled with fresh peppermint ice cream. When cut open, a small plug of liquid chocolate syrup that's held inside the ice cream is released. Crumbles of chocolate sable add sandy textural contrast against the smooth ice cream.
Layers Of Flavor
The inside of the peppermint bombe.
Meant to be grabbed and shared by the table, these large shards of walnut croquant are just a little salty. The caramely toffee side (shown) is balanced by a dark chocolate backing.
In this candy-like dish, chocolate sugar encases milk chocolate ganache that's been infused with honey and vanilla. The crisp sugar adds crunch where the ganache is silky smooth.
Chef Lincoln Carson is the main force behind the creative dessert menu. It changes throughout the year based on seasonal ingredients.
The restaurant, which is on California Street in the Financial District, has a large, modern interior.