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 ricotta ice cream, meyer lemon curd, pistachios 10
Milk Chocolate Mousse
brownie, hibiscus caramel, tangerine sherbert, cashews 10
Bitter Caramel Panna Cota
blood orange soup, cinnamon toast croutons, smoked sea salt 10
Pecan Brown Sugar Doughnuts
crème fraiche ice cream, candied pecans 10
Cookies & Milk
house made cookies with warm spiced milk 10
Doughnut & Wine Flight
Salted Caramel
brown butter popcorn ice cream
Château Laubade Floc de Gascogne, Southwestern France
Mexican Chocolate
chicory cardamom ice cream
NV Viñedo de los Vientos Tannat “Alcyone,” Atlantida, Uruguay
Pecan Brown Sugar
crème fraiche ice cream
1998 Château La Grave Saint Croix du Mont, Bordeaux, France
18 wine pairing 15