It's Time For Autumn Desserts

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I love the yummy berry and peach dishes that are the cornerstone of summer desserts. But come fall, I rush through dinner because I just can’t wait to get to the sweet and comforting taste of apples and pears and pumpkin…flavors that announce the cold times ahead.

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Alana Ford, Consulting Pastry Chef for North Square, walked me through the newly revamped dessert menu, and it all sounds scrumptious.

Ford has created a chocolate pecan pie with bourbon and chocolate sauce and vanilla ice cream (of course).

Pears are the star of a galette with almonds and a caramel semifreddo, almond butter crunch and pomegranate sauce.

How about a spiced bread pudding with cranberry compote, pumpkin ice cream and almond brittle?

Or a butterscotch pudding with caramelized bananas, ginger snap crumble and whipped cream?

Vegans and diners with gluten issues are not left out with an canadian healthcare levitra apple and cranberry crisp with vanilla (almond milk) ice cream and apple crisps that fit their dietary needs.

Add a chocolate mousse cake, pistacho creme brulee, cheese platter, cookies and sorbets and you’ve got a fantastic bevy of choices to wind up your dinner.

I asked Chef Ford what kinds of desserts she personally prefers at the end of a meal.

“I like simple things, like an apple tart, apple crumble. I love bread pudding.”

Clearly she’s brought that sensibility to the fall menu. Come by and taste the goodies and see for yourself!

 

The Spring Menu Is Here

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Chef Yoel Cruz brings us lighter fare featuring delicious seasonal produce like carrots, spring onions and radishes.

Check out these appetizers:

Grilled marinated shrimp with lemon orzo, roasted tomato and saffron broth.

Shrimp!

A spring barley risotto with pearl barley (not Bailey–sorry, couldn’t resist), carrots, fresh green peas, fennel and spring onions, ricotta and parmesan cheeses purchase cheapest viagra and fresh basil.

New dinner apps feature the additions of an organic kale salad with organic gala apples, roasted baby carrots and manchego cheese, toasted almond and buttermilk dressing.  Plus a seafood salad with shrimp, scallops, grilled calamari, New Zealand mussels, Boston lettuce, radishes, red onion, meyer lemon vinaigrette.

There are a few new entrees at dinner:

Roasted lobster with creamed corn, shiitake mushrooms, escarole and shellfish chili broth.  Another dish from the sea is pan-seared halibut with roasted tomato and eggplant, amaranth (a super-healthy, gluten-free grain) and a mustard cream sauce.

Meat eaters like me are looking forward to the braised short ribs with wild rice, ancho chili sauce and a spring vegetable timbale.

Finally, there’s a grilled pork ribeye with fingerling potatoes with ladrons, morels, fresh peas and spring onions with a shallot au jus.

Pork and Peas, please!

Welcome to spring, everyone. I’ll update you on what’s happening with the rooftop garden shortly!

Have a great weekend!