Whimsical Desserts Become Edible Art

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AVEO Table + Bar Introduces Iconic Desserts with a Whimsical Twist

AVEO Table + Bar, the Mediterranean-inspired restaurant at the AAA Five Diamond-rated Monarch Beach Resort in Dana Point has introduced a new menu of iconic desserts reimagined with a whimsical twist. Masterfully designed by the resort’s Executive Pastry Chef Jamon Harper, the new desserts transform ultra-premium ingredients into edible works of art delivering a highly visual, multi-sensory experience.

Chef Harper’s desserts feature luxe ingredients including ladyfingers soaked in Mount Gay’s Black Barrel Rum and housemade Meyer lemon limoncello. Chef Harper also uses fine baking chocolates from Felchlin including a Grand Cru Opus white chocolate made from the “meadow milk” of cows grazing in the pristine Swiss Alps, and 68% Grand Cru Coastal Madagasgar, a chocolate that he developed with Felchlin exclusively for the Monarch Beach Resort.

“There’s a story behind every ingredient we use. These desserts are an expressive celebration of the craftsmanship and quality behind each ingredient,” comments Executive Pastry Chef Jamon Harper, whose passion for desserts stems back to his childhood on the Caribbean island of Barbados. “This is a menu of playful throwbacks; where iconic indulgences are transformed into nostalgic novelties.”

DESSERTS:

S’mores Aroma Experience – chocolate cremeaux | raspberry moon pie | chili hot chocolate | unveiled table side

Smores 6 PreviewLimoncello – lemon-white chocolate mousse  | house-made limoncello-soaked biscuit | lemon-passion fruit glaze

Rocher – chocolate-hazelnut sphere gilded in 23-karat gold | yuzu macaron

Affogato  housemade vanilla bean gelato | espresso | amaretti cookies

Tiramisu –  cold brew espresso and Mount Gay Black Barrel Rum-soaked lady fingers | ‘Alae salted caramel sauce | pistachio biscotti

Tiramisu 2 PreviewSeasonal Sorbets & Gelato

Miraval Mindful Key West Lime – honeyed wheat croutons, Grand Cru Opus chantilly

AVEO Table + Bar’s new desserts range in price from $10 to $15. Chef Harper plays up visuals with theatrical dishes like the S’mores Aroma Experience which arrives under a cloche filled with hickory smoke, sending a plume of “campfire” smoke into the air as it is unveiled tableside; while the Rocher, a larger-than-life rendition of its classic namesake confection, is enrobed in 23k gold leaf, resembling the chocolate’s iconic gilded wrapper.

Chef Harper’s new desserts are part of a full menu overhaul at AVEO Table + Bar. Executive Chef Collin Thornton and Chef de Cuisine Donald Lockhart are currently launching renovated menus for breakfast, lunch, and dinner. These new menus continue to explore the culinary meccas of the Mediterranean including Greece, Italy, France, and Spain.

Open for breakfast, lunch, and dinner daily, and for a la carte brunch on Saturday and Sunday, AVEO Table + Bar is located at One Monarch Beach Drive, Dana Point, Calif. For more information, follow @aveotableandbar on Instagram or visit www.monarchbeachresort.com.

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