After a long, cold winter, we couldn’t be happier that it’s spring. Not only are the days longer and the weather warmer, but chefs are beginning to release their early-spring menus, with lots of new additions.
Today, Habitat pastry chef James Wroblewski introduced a new spring pastry menu, with a focus on fresh spring fruit and unique flavor combinations – and it looks amazing.
Habitat’s New Spring Dessert Menu:
The Banana King: Chocolate brownie, peanut butter ice cream, burnt marshmallow ice cream, banana caramel and chocolate-covered Cheerios
Blackberries in Bloom: Shortcake with violet ice cream, blackberry jam, blackberry meringue, orange dream anglaze and freeze-dried oranges
Cherries vs. Chocolate: Chocolate pots de crème with cocoa nib earth crunch, cherry tuile, tart cherry compote and candied ginger ice cream
Red Velvet Root Cake: Roasted beet cake with coriander ice cream, raspberry beet sauce, walnut crunch and thyme honey
Essence of Spring: Poached strawberry and rhubarb, vanilla creamux, lemon dacquoise cake, basil ice cream and spice streusel
All desserts on the menu are $9 each.
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