Desserts
Pistachio and Olive Oil Creme Brulee
Compressed Strawberries, Strawberry Sorbet and Lemon Snow
White Chocolate and Orange Cremeux, Poached Rhubarb
Gingerbread, Candied Orange Peel, Rhubarb Crisps
Robert Parker’s Assiette of Fresh Seasonal Fruit
Tangy Lemon Curd