While creating the dessert section of our menu, my two principles were to try to be true to the ingredients of the Mediterranean region, and to be different to what everyone else is doing (Thanks to the restaurant Chains, stuff like Hot Apple Pie and Brownie, both a la mode is everyewhere). It was a matter of testing, but we finally settled on the following choices:
Our version of Manchego and Membrillo: Olive Oil and Quince Paste Cake, Young Manchego, Artisanal Quince Paste.
Goat Cheese Flan, Orange Sauce, Dates, Pistacchio Crumble
Yoghurt Panna Cotta, Honey Stewed Peaches
Lavender Chocolate Mousse, Apple Granité, Apple Rollup
Citrus Espuma, Citrus Caramel, Pistacchio Joconde, Chamomille Gel
Pear Tarte Tatin, Port Wine Sorbet.
For our lunch menu, we also added a Black Pepper Ice Cream, Strawberry ALmond Chutney and Crumble.
After a mere four months of operation, changes are due. There will be a new dessert and we're getting our Ice Creams outsourced and getting rid of the Port Sorbet (Mainly because of production issues). Our new dessert has been conceived by listening to what people want. Unfortunately, people want what every other place in town is offering: Brownie A la Mode.
Since this is business, after all, we're making them the darned thing. But not quite. The brownie part is being replaced with a Almond and Cocoa Financier. We're buying a wonderful Burnt Caramel Ice Cream to go with it, and finishing the dessert with some Candied Orange Peel.
It will be available sometime this week.
