Book your table

NEWS

Join us for our
Stone Crab Dinner
on April 14th
see menu

Desserts

Guest Chef Molly Rabideau

pastry chef de cuisine, Oleana, cambridge

Chocolate Bisteeya 11

sour cherry sauce, linden honey ice cream, fig compôte, candied almonds

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Ricotta Blintz 11

roasted rhubarb, ginger ice cream, shredded filo

Salted Caramel Cheesecake 10

pretzel crumble, white chocolate sauce, spiced peanuts

Famous Coconut Cake 13

pineapple sherbet, coconut dulce de leche

Caramel Profiteroles 10

coffee ice cream, candied almonds

Valrhona Chocolate Layer Cake 11

malted crème anglaise, praline crumble

Vanilla Bean Crème Brûlée 11

almond macaroons

Rhubarb-Strawberry Sorbet 9

black pepper meringue

 

Small Plates

“Easy” Brownie 6

on cookie dough, with chocolate cookie stuffing

Rice Pudding 6

boozy raisins and apples

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Photography: Steve Beaudet and Heath Robbins, except where noted