Atop Banker’s Hill, Mister A’s is welcoming the season with a new dessert menu from Executive Pastry Chef Amy Simpson, whose approach centers on seasonal produce and desserts that bring a playful and nostalgic aspect to her technically polished plates. For the late-summer/early-fall menu, Chef Amy drew from the abundance of stone fruit and pears sourced from farm partners JR Organics and Sage Hill Ranch Gardens. Highlights include: Sweet Corn Sticky Toffee Pudding | toffee sauce, brown butter popcorn ice cream, plums, caramel popcorn Baked Hawaiian | passion fruit, orange, & guava sorbet, coconut macaroon, maple glazed macadamia nuts, toasted swiss meringue Honey Brie Cheesecake | graham crumbles, fresh figs, balsamic roasted candy snap grapes Dark Chocolate Ganache | chocolate sablé, miso cassis caramel, salted caramel ganache, fleur de sel And, don’t overlook the Roasted Strawberry Ice Cream! Simpson works with her farm partners to set aside “jam berries”—very ripe strawberries that aren’t picture-perfect enough for serving but are typically even sweeter as their sugars have developed. She then roasts the jam berries with balsamic vinegar to balance acidity, resulting in an ice cream that tastes like a classic, rich strawberry shake with a little something extra to deepen the flavor profile. Rounding out the menu are additions including Lemon Meringue, Caramelized Pear Napoleon, Tiramisu Pain Perdu, and Dragon Fruit + Coconut Tapioca, all listed on the menu alongside expertly selected wine pairings from Wine Director Scott Rose.
