After three years with Stephan Pyles Restaurant and Stampede 66, Ann Parravano of Park Cities has joined LARK on the Park to recreate its dessert menu. In keeping with LARK’s seasonal, varied style, her signature dish is the Avocado White Chocolate Bavarian with a touch of tequila. It sits on a bed of toasted pecan genoise cake crumbs, garnished with Kahlua reduction and topped with tequila-lime strawberries and an ancho-cinnamon pecan tuile.
Her other additions include the Valrhona Dark Chocolate Frozen Soufflé; Butterscotch Blondie Coupe; and the Sweet Corn Ice Cream Cake, with caramelized fresh white corn ice cream, lemon curd, blueberry compote, caramel popcorn and a caramel corn tuile.
If you didn’t already plan on visiting LARK to see the new chalkboard drawings, surely dessert is a good reason.
