Toasted Chamomile Panna Cotta
The cream base of this panna cotta ($9) is infused with chamomile that's been toasted until it turns dark. This lends the dessert a sweet, smokey, and floral flavor that works to lighten the rich dish. The panna cotta is served with a tart rhubarb reduction, candied kumquats, a kumquat sorbetto, and a buttery, toffee-almond crunch.
Torn Ricotta Cake
This tender, moist cake ($9) features a house-made ricotta. The cake incorporates the ricotta curds and the dollop of gelato is made from the ricotta whey. The sweet, milky gelato is dressed up for spring with quick caramelized strawberries, a strawberry sauce, and studs of pistachio cream.
These three scoops of fresh strawberry sorbetto ($7) are laced with a delicate hint of floral rose aroma. The lightness of the sorbetto is countered by the rich depth of the citrus amaretti cookies served alongside. Made from marcona almonds and a citrus marmalade, the chewy discs revealed hints of kumquat, yuzu, and Meyer lemon.
Candy Cap Donuts
These fresh-fried bomboloni ($9) are a true fusion of Italian technique and Northern California sensibilities. Each doughnut is dusted with foraged candy cap mushroom sugar. How does one make foraged candy cap mushroom sugar? The mushrooms, which grow on the north coast between Jenner and Gualala every winter, are picked and dried. Cronin then infuses fine-grain sugar with the ground-up mushrooms, giving the sugar a heady, maple-like smell. The earthy, sweet flavor is joined by the tartness of a green strawberry compote in the cake doughnuts' interior. They're served with vanilla poached rhubarb, sliced green strawberries, and a Meyer lemon curd.
Dark Chocolate Lavender Bonet
This rich version of bonet, a traditional caramel-topped custard dish from Piedmont, is served with Mast Brother's chocolate cocoa nibs, puffed jasmine rice, a cocoa nib florentine cookie, and a dollop of whipped dark caramel cream. ($9)