2019MARCH oro blanco grapefruit citrus curd, orange blossom, macadamia nut, arlette. bread pudding black currant and brown butter amaro ice cream. squash ice cream burnt honey, olive oil, apricot, ginger caramel. chocolate napoleon charred cocoa husk, kumquat, caraway. warm brown rice porridge rhubarb compote, hibiscus-rhubarb sorbet, soy milk creme anglaise. MAY creme caramel coconut dacquoise, oxalis, marcona almond. chocolate crepe bee pollen, hazelnut, huckleberry sorbet and chocolate ice cream swirl. orange fennel cornmeal cake goat’s milk yogurt, caramel fennel ice cream. rhubarb crostata vanilla poached rhubarb, spelt, chartreuse ice cream. JUNE butterscotch pudding sunflower praline, marigold, dried cherry. ginger ice cream sundae angel food cake, green strawberry, cashew, shiso. chocolate and lemon verbena white sesame, italian meringue, chocolate cake. JULY penryn orchard fig jam tart cherry sherbet, fortified wine. blueberry ice cream sundae lavender granita, pine nut caramel. sweet corn semifreddo cucumber, black raspberries, basil. SEPTEMBER fennel upside down cake cantaloupe, caramelized honey frozen yogurt. hazelnut creme brulée Penryn Orchard plums, sake, nasturtium. grape mousse brown butter crumb, sweet pepper, marigold. OCTOBER pear and chocolate cake oolong creme anglaise. apple strudel chamomile ice cream, poppy seed. NOVEMBER sweet potato tart caramelized agave ice cream, creme fraiche, cashew. honey vinegar pie apple, chestnut, alpine cheese. hazelnut financier persimmon, yuzu, sweet potato ice cream. DECEMBER chocolate beet cake meringue, hibiscus frozen yogurt, black lime.
2018 JANUARY penryn orchard mandarin cardamom pizzelle, chinotto ice cream, mascarpone. winter nut tart roasted white chocolate, pomegranate ice cream, candied ginger. cider spice noir créme brûlée poached pears, gastrique, spiced cake. black walnut semifreddo alpaco chocolate, bourbon, smoked cocoa nib. chocolate eclair white sesame ice cream, caramel, chile. toffee pudding matcha, smoked dates, grapefruit. FEBRUARY gateau basque satsuma mandarin, celery, chestnut. squash ice cream burnt honey, olive oil, apricot, ginger caramel. deer creek ranch grapefruit citrus curd, orange blossom, macadamia nut, arlettes. chocolate napoleon charred cocoa husk, kumquat, caraway. bread pudding black currant and brown butter amaro ice cream. coconut tapioca pudding kefir, carrot coriander sorbet, Penryn Orchard lemon. toffee cake matcha, smoked date, grapefruit. MARCH black cardamom ice cream toasted meringue, lingonberry, cashew praline. chocolate pavé ‘fields of france’ rooibos ice cream, hazelnut, dried cherry. APRIL almond dacquoise charred fennel ice cream, biscotti, green strawberry. namelaka orchid root ice cream, lime curd, beeswax, white chocolate. MAY caramel cheesecake goji berry, wild bay leaf. Three Sisters oats caramelized rhubarb, bergamot sherbet. JUNE semifreddo Klug Farm strawberries, genmaicha, dark chocolate. carolina gold rice pudding shiso, cherries, yuzu, sicilian pistachio. JULY strawberry granita brioche, rosé Penryn Orchard plums. olive oil cake roasted figs, three sisters farm pecans, anise hyssop ice cream. AUGUST hibiscus frozen yogurt melon and cucumber gazpacho, sesame leaf. plum frangipane tart plum shrub sorbet, ground cherries, fennel. SEPTEMBER Penryn Orchard bartlett pear walnut cake, lemon verbena, vermouth ice cream. chocolate cream puff Klug Farm grapes, hazelnut, marigold. OCTOBER carrot pot de creme golden raisin, creme fraiche, brown butter oats. persimmon pudding cardamom coffee ice cream, palm sugar streusel, Penryn Orchard persimmons. NOVEMBER chocolate mousse pomegranate, lavender, brioche, cocoa nib. kuri squash ice cream burnt honey, olive oil, apricot, ginger caramel. gateau basque Penryn Orchard mandarin, celery, chestnut. DECEMBER buddha’s hand ice cream hazelnut, huckleberry. granita sunflower seed praline, caramel apple.
2005JANUARY house made neopolitan ice cream and pecan crisp. orange spice cake with pomegranates and ginger sabayon. black currant arborio ‘rice pudding’ with port wine sauce. coffee panna cotta with vanilla tuile. FEBRUARY bittersweet chocolate gateau with grand mariner cream. cardamom tea cake with candied kumquat and assam ice cream. MARCH hazelnut cake with spiced chocolate creme anglaise and Future Fruit Farm pears. banana fritters with bittersweet chocolate ice cream and ginger chip. pearl cous cous custard with blackberries. APRIL vanilla butterscotch ice cream with rhubarb sauce and tuile. rhubarb sabayon tart with pine nut crust. shortbread and lemon ice cream with blackberries. MAY saffron honey cake with lemon creme fraiche ice cream. rhubarb sorbet with chilled strawberry-muscat soup. artisan ricotta crepes with smoked chocolate mousse and rhubarb sauce. peaches and biscuits with lavender honey creme fraiche. JUNE ice cream ‘tart’ with hazelnuts and candied rhubarb. almond custard with rhubarb and citrus tuile. Klug Farm cherry ice cream with chocolate-almond crumble and mint gelée. almond milk ice cream with summer squash fritters. JULY blueberry pie with vanilla ice cream. rugelach with rhubarb, raspberry, walnuts, and chevre creme fraiche. steamed chocolate pudding. AUGUST summer plum tarts. cannoli with basil and sweet corn custard and red haven peaches. creme catalan. three melon sorbets, cinnamon buttermilk. SEPTEMBER red wine poached pear on butter pastry with toasted almond ice cream. goat cheese semifreddo Klug Farm raspberries. OCTOBER port poached pear and pear sorbet and hazelnut biscuit. olive oil brittany cake and raspberry-fig compote. nutmeg doughnuts with concord grapes, muscat sabayon, and tarragon cream. roast pumpkin tart with maple clove cream, candied pumpkin seeds. NOVEMBER ginger-apple rice pudding apple cider sorbet, creme fraiche. hazelnut pithiviers espresso ice cream. chocolate crepe torte caramelized banana. meyer lemon tart. DECEMBER kaffir lime ice cream candied winter citrus, ginger tuile. apple tarte tatin rosemary creme fraiche. chocolate hazelnut cake espresso mousse.
2004 winter fruits in sabayon. a bowl of Klug Farm raspberries and strawberry sorbet. a bowl of Klug Farm fruits with pinot gris zabaglione. lavender-honey panna cotta with raspberry compote. blackberry sorbet. Klug Farm peaches a la mode with almond streusel. cinnamon honey cake with Klug Farm peaches. Klug Farm peaches with shortcake and lavender cream. concord grape sorbet and chevre creme fraiche. sweet butternut squash polenta with gingered chocolate and creme fraiche ice cream. spice cake with candied apples and lavender cream. cardamom panna cotta with poached raisins and concord grape sauce. pumpkin flan with Schaffen Berger ganache. orange-olive oil cake with riesling honey and cream. bread pudding with creme fraiche ice cream and caramel. heirloom apple tarte tatin and creme fraiche ice cream.
2002 strawberry-rhubarb soup with fresh figs, melon, berries, sugar cookie, and creme fraiche. peaches and creme fraiche with raspberries. peach polenta cake with white chocolate sabayon. middle eastern couscous custard with dried cherries and saffron vanilla creme anglaise and fig balsamic gastrique. strawberry and raspberry sorbet with candied rhubarb mint sabayon and almond shortbread. pumpkin custard with brandy apples and butterscotch. frog hollow nectarine tart with creme fraiche. ginger peach tart with white chocolate ice cream. plum tart lavender ice cream and port reduction. flourless chocolate cake with espresso ice cream hazelnut biscotti and candied lemon. french vanilla cheesecake. creamy lemon cheesecake. chevre hazelnut cheesecake with fig reduction. carrot cake. chocolate walnut cake with espresso ice cream, chocolate sabayon, and praline. chevre cheesecake with concord grape reduction. raspberry cobbler with creme fraiche. port-fig ice cream with three cookies concord grape port reduction. raspberry and strawberry sorbets with mint sabayon, lemon shortbread, and port reduction. 2 sorbets and 1 ice cream plum, strawberry, and white chocolate with almond shortbread. Klug Farm apple ‘strudel’ with butterscotch ice cream. flourless chocolate pecan cake citrus-coconut sabayon. spring valley pumpkin pudding with ginger cookie sage creme anglaise. ginger crème brulée with raspberries.