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Penrose Room’s master executive pastry chef doesn’t do rustic; his frequently changing selection of desserts — usually about six, plus an assortment of ice creams and sorbets — is, in a word, elegant. The complex creations characteristically strike a balance between rich ingredients and seasonal fruits; examples include rosemary-scented chocolate mousse with honey pound cake and Meyer lemon marmalade; roasted apricot napoleons with goat's milk jam and honey-brown-butter ice cream; or mango-pistachio parfaits with almond gélee, oat crumbles and hazelnut ice cream. There’s also a cheese selection for a supplemental fee. Though make sure you bring your sweet tooth with you for dinner at the Forbes Travel Guide Five-Star restaurant; you won’t want to miss out on the delectable desserts.
Our desserts are creative and complex yet well-balanced, light and artistic. Using the freshest ingredients and the flavors of the season, desserts change four times a year with the rest of the menu.