From the kitchen of New Orleans hottest molecular gastronomy chef, Philip Lopez’ new spring and summer dessert menu is rooted in unique flavors and innovative techniques, blurring the lines between sweet and savory.
Loaded with delicious fruit and light garden flavors, dessert lovers will be delighted with these newly added treats with a modern twist. From the Hay Smoked Strawberries to Apple Colewort Sorbet to the African Amarula Carrot Cake…any sweet tooth will be satisfied. Want to try ROOT’s recipe for the Yorkie? We have it here.
African Amarula Carrot Cake
Carrot Coriander Ice Cream, Black Sesame Praline, Charred Carrot Marshmallow, Celeriac Crema: 9
Ginger Parsley Sponge
Eucalyptus Buttermilk Gel, Mint Celery Gelato, Roasted Parsnip Foam, Earl Grey Tea Sablé, Lemongrass Curd, Cornflake Tuile: 9
Louisiana Citrus, Fresh Wild Flowers, Meyer Lemon Thyme Sorbet, Blueberry “Vermicelli”, Sweet Basil Seeds, Geranium Milk: 9
Hay Smoked Strawberries
Candied Salsify, Bergamot Vanilla Wafers, Lavender Honey Ice Cream,
Caramelized Milk Pound Cake: 9
Apple Colewort Sorbet
Chrysanthemum Yogurt, Sorghum Rye Cake, Fennel Chips, Grapefruit, Tarragon Pudding,
Apple Meringue: 9
Bananas & Cream
Roasted Pumpkin Seed Granola, Avocado Ice Cream, Banana Gel, Coco Pimentón Gravel, Espelette Honey, Nitro Limón: 9
Chocolate Covered Peppermint Pattie, Mint Chocolate Chip Ice Cream, Coco Puffs, Minted Milk: 9