|Trio of desserts (from left) s'more bombe, blood orange cream puff and sugar pie|
Regardless of which area of master sommelier Alpana Singh’s four-story wine sanctuary one is seated, guests will be able to enjoy the sweet creations of pastry chef Julia Fitting. Last night, the highlight of a dessert trio (which included a blood orange cream puff and sugar pie) was the s’more bombe. A graham cracker crust is topped with fluffy marshmallow filling and chocolate-hazelnut mousse. Decadent enough? Nope. It's then covered with dark chocolate that hardens into a shell. It is served with a housemade marshmallow and drinking chocolate for an experience as over-the-top and elegant as The Boarding House itself.