DESSERTS by Mariah Swan
Pastry Chef
A graduate of UC Berkeley, Mariah Swan decided her true calling was a career in cooking. Before joining Grace in 2004, Swan was Assistant Pastry Chef at Hollywood and Vine Diner, then baker at Axe in Venice. She received formal training at the California School of Culinary Arts in Pasadena, but her nurturing nature and boundless energy make her an especially sweet match for the job.
"There's something about feeding people that is very nurturing; I consider it a compassionate act," says the native Angeleno. Her desserts are often classic treats, and like her pastries, they are always impeccably and richly done.
Desserts
Sticky Toffee Pudding
brûléed bananas, toffee sauce, hazelnut gelato 10
Honeyed Pain Perdu
lavender ice cream, meyer lemon curd, pistachios 10
Warm Blackberry Blueberry Crisp
spiced crumble, vanilla ice cream 10
Chocolate Soufflé Cake Affogato
vanilla malt ice cream, toasted almonds, espresso syrup 10
Cinnamon Beignets
warm dulce de leche, crème fraîche, salted pecans 10
Cookies & Milk
house made cookies with warm spiced milk 10
Doughnut & Wine Flight
served with strawberry rhubarb ice cream
Salt & Pepper Caramel
Emilio Lustau East India Solera Oloroso Sherry
Buttermilk Toasted Coconut
Viedo de los Vientos Alcyone Tannat
Cinnamon Beignet
Blandys Ten Year Malmsey Madeira
12, with wine pairings 26