Big mounds of vanilla marshmallow paired with graham cracker ice cream topped with crisp coca nib tuile, slices of caramelized bananas, graham cookie crumbs, and a swipe of fudge on the plate. Delicious, and so much fun.
Tahitian Squash Cake
Moist olive oil and squash cake on a smear of orange blossom honey ganache with roasted apples, walnut crumble, and amaretto ice cream. Go for this option if you want something with a pumpkin tinge but are sick of the traditional seasonal presentation of the big, orange gourd.
Frozen Cinnamon Parfait
Malted milk ice cream with lemon poppyseed tuile, caramel maple cream, toasted coconut, and a cylinder of frozen cinnamon parfait.
Chocolate Chiffon Mousse Cake
This cake is a long-standing item on the Grant Grill menu (and the room service menu at the hotel). The silky chocolate mousse is topped with crumbled pistachio nougatine and garnished with a scoop of espresso ice cream and stripes of espresso crumble. With all of those cocoa and espresso flavors, it's just begging to be paired with a coffee beverage.
Pistachio and Berry Tart
I got the distinct feeling that Chris was sick of this dessert, but a pile of jammy berries in the fall is nothing short of magical. The vanilla crème fraiche filling is loose and silky, and the blackberries and raspberries on top sink in once you break the crust. It may not be as exciting and fun as the s'mores or the squash cake, but every speck of it was eagerly devoured.
Grant Grill chef de cuisine Chris Kurth says he likes to take desserts apart and put them back together again in a different way with a few unexpected jolts. The sharply malted milk ice cream on the frozen cinnamon parfait and the surprisingly salty powdered pumpkin seed oil on the squash cake are perfect examples.