As the autumn season commences, the dessert menu gets a little warmer, a little darker, a little richer.  This pleasantly dense honey hazelnut cake gets a quick pan-fry in sage butter before being topped with fresh blackberries and a sage infused blackberry coulis.  
A chubby quenelle of blackberry sherbet (scooped with a deep soup spoon) pairs icy tang with the warm and crunchy cake.
Recipe coming soon!!