Peanut & Jelly Crème Brûlée
"With this dessert I was just having fun," Sudberg said of her play on the classic French dessert that she's infused with "classic Americana." It's served in a square dish, mimicking the favorite after-school snack, with a layer of raspberry jam on the bottom and the nut-infused custard on top. A thick lid of crunchy burnt sugar tops the dessert, as does a bright pink peanut butter and jelly macaron.
"The way these are shaped, they look like little flowers," Sudberg said. "After the winter, you want some flowers." Phyllo cups are filled with pistachios flavored with honey, cardamom, and cinnamon, and sit atop a lemon cream sauce. It's all topped with a sphere of pistachio cream and a raspberry.
"Blueberries are the first berries that are available to us after only having access to winter fruit for all that time," Sudberg said. The fruit is topped with an oat-walnut streusel, a scoop of buttermilk-thyme ice cream, candied lemon peel, and a vanilla tuile.
Devil's Food Layer Cake
Every menu needs a great chocolate dessert, and this is theirs. Sudberg adds that the black and white layers "look awesome at the table." Vanilla marscarpone is sandwiched between the chocolate cake layers, with a scoop of milk gelato on the side.