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!

 

Fall–And Chef Cruz's Menu–Is Upon Us

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Chef Yoel Cruz is debuting his fall menu today…complete with herbs, chillies, sweet peppers, tomatoes and various other treats directly from our own Jake’s Rooftop Garden.

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Check out some highlights:

For the appetizers, you absolutely must order the saffron risotto with carrots, chanterelle mushrooms and romano cheese. (You really do.) Or check out what I consider a Cruz Classic: corn and mushroom tamal with zucchini ad guajillo chile (both from the garden), wild mushrooms and crème fraîche.

Salad eaters have a choice of four: kale and treviso, radicchio and Boston lettuce, endive or a basic chopped salad with beets, jicama, carrots and a bunch of other yummy veggies.

Seafood lovers can chow down on tuna tartare or lobster and crab cakes.

On to the entrees:

Pan-seared cod, roasted rack of lamb, coriander-crusted yellow tuna, roasted lobster, buy viagra super active Pekin duck breast, grilled pork ribeye, plus the ever delicious arctic char and sea scallops.

And short ribs…I’ll say it one more time…short ribs. Life is good.

Come visit and taste for yourself!