Pineapple Upside Down Cake
This individually sized portion of the classic cake is made with fresh pineapple, brandied cherries, and a hint of alcohol. It's served with homemade toasted coconut ice cream and a brown sugar-pineapple toffee sauce.
This is a true chocoholic's dessert: Scoops of dark chocolate ice cream are served with a chocolate cocoa nib fudge, marshmallows, and fudge sauce. All the components are made in house.
Chef Cruz gives the marshmallows a bit of char to emphasize the bitter flavors of the dish.
A fresh rhubarb and olive oil cake is served with vanilla-rhubarb Greek yogurt ice cream and a tangy rhubarb sauce. Pink peppercorns poached in simple syrup add an unexpected spice.
Made to share, this place comes with coconut macaroons, olive oil biscotti with almond flour and pink peppercorns, chocolate chip fleur de sel cookies, oatmeal raisin cookies, and a side of crème anglaise for dipping.
The star of the new bread program is this rosemary focaccia, which fills the bread basket at every table.
Chef Rene Cruz
A graduate of Le Cordon Bleu in San Francisco, Cruz worked at EOS Restaurant and Baker & Banker before coming to Presidio Social Club.