Brown Butter Cake
Fluffy tufts of brown butter cake (made in the microwave!), with pear sorbet, port ice cream, honey-roasted pecans, port glaze, brown butter powder, hearts on fire microgreens, and dark chocolate. The cake is based on El Bulli's 40 second microwave cake, seen here on No Reservations.
Three soft and fluffy beignets are filled with caramelized apple and date puree before being fried. Then they're rolled in sugar and plated with frozen vanilla bean soufflé, fennel green apple sorbet, hazelnut crumble, white chocolate, praline powder, apple slices, absinthe micro greens and crystalized fennel flower. The apple and mild licorice flavor combination was inspired by a cocktail with similar flavors that was tested out among the staff during a beverage tasting at the restaurant.
Mandarin and Vanilla Bean Sorbet
Smooth snowballs of mandarin and vanilla bean sorbet sitting on buttery crumble with mandarin zest, mandarin gelee, mandarin segments, and micro fennel.
Malted Chocolate Tart
Rich and silky chocolate tart with mascarpone crema, coffee pastry cream, bittersweet chocolate tuile, shiso micro greens, and milk foam. The coffee element is there because while Esteban was dreaming this idea up, he was drinking a coffee, and thought the flavors would be complimentary.
Half Baked Chocolate Cake
This longtime favorite is staying put on the menu. Moist, just-barely-baked chocolate cake is served warm and topped with buttery caramel and a scoop of vanilla ice cream.