For diners with a severe sweet tooth, the Peninsula Beverly Hills Hotel has launched a Dessert for Dinner menu. This seven-course dessert meal, created by executive pastry chef Stephanie Boswell, is a seasonal menu with traditional sweet dishes as well as those with a savory twist. Many pastry chefs are forgoing sugary sweet ingredients and making their cookies, pies, cakes and other desserts using tangy, salty, and spicy flavor notes.
The menu also offers free flowing Champagne for two. The sweet-centric dishes include a coconut terrine with coconut mousse, Chantilly cream, Champagne gelée, finger limes, and roasted macadamia nuts; a bird’s nest with whipped mascarpone, pear compote, lemon confit, poached quince, quince gelée, and pear sorbet; cheese toast with grilled crostini, Epoisses cheese, radish, apple, celery, and apple mustard; an ocean-inspired intermezzo of lemon foam, Kalamansi truffle, and caviar; a slice of Bailey’s cheesecake with bourbon caramel; a baked Alaska with charcoal meringue, caramelized coconut, almond streusel, chocolate cake, coconut sorbet, and candied almonds; and a jewel box with Godiva layer cake, caramelized white chocolate, and Chantilly cream.
The dessert menu is served in the elegant living room off of the hotel’s lobby. The space is open with two huge fireplaces, floor-to-ceiling windows overlooking the gardens, and comfy sofas and chairs. A beautiful room, innovative dishes, live piano music, and a very attentive staff make Dessert for Dinner a great alternative to a more-traditional meal.