Rose blossoms, Persian lime, and Andaliman peppercorn ganache in a blend of Pacari 70% Ecuador and Kenshi 70% Dark Milk chocolates.

Two layers of carmelized rhubarb ganache in Axiom; one deep and fudgy, one soft and caramelly.

Tart cherries stud a shell filled with caramelized rhubarb ganache with Axiom 60% dark chocolate

Fresh blueberries & lemons preserved in brandy with fried rosemary and thyme in Axiom 60% dark chocolate.

Mexican vanilla pods with Marou single-origin Vietnamese Lam Dong 75% dark chocolate.

Mexican vanilla bean salt caramel enrobed in Ghana 68% dark chocolate and sprinkled with Hawaiian sea salt.

In honor of St. Patrick’s Day, week of March 17th Lunch @the Lion is warming Potato Leek Soup garnished with chef-cured bacon, […]