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