Banana

Aziza dessert, SF Food Wars, New York Times Essential Cookbook, pastry chef Melissa Chou

bruleed bananas, coffee chantilly, chocolate, vanilla cream, brisee and pecan granola

Vanilla Huckleberry

Aziza desserts, pastry chef Melissa Chou

burnt vanilla ice cream, brioche french toast, almond dacquoise, sable tuile and huckleberry soup

Lemon Curd

Aziza desserts, pastry chef Melissa Chou

lemon curd, pine nut shortbread, pomegranate seeds, preserved lemon, pomegranate meringue and lavender ice cream

lemon curd, pine nut crumble, berries, preserved lemon, hibiscus reduction and lavender ice cream

Candied Apple

Aziza dessert, pastry chef Melissa Chou

candied apple, caramel anglaise, almond dacquoise, apple gelee, tarragon and anise seed ice cream

Blackberry Bavarian

Aziza dessert, pastry chef Melissa Chou

blackberry bavarian, balsamic reduction, preserved lemon, sesame granola and lemon verbena ice cream

Date Cake

Aziza desserts, pastry chef Melissa Chou

date cake, prune jam, orange blossom mousse, hazelnut praline and caramelized nectarines, bruleed figs, or candied persimmons

Chocolate Napoleon

Aziza dessert, pastry chef Melissa Chou

chocolate puff pastry, ginger mousse, cinnamon chantilly, riesling sabayon and candied pistachios

Beet Sorbet

Aziza desserts, pastry chef Melissa Chou

beet sorbet with goat yogurt granita, candied pumpkin seeds and raspberry meringue

beet sorbet, goat yogurt sorbet, candied pumpkin seeds and raspberry meringue, served with melon soup