Russett, oat, and buckwheat crumb, oak smoked chocolate cremeux, bourbon marshmallow fluff, meringue sticks, wafer paper, and orange sorbet to serve on the side.

I’ve reimagined a classic s’mores with the elevation of fine dining. Russett, oat, and buckwheat crumb, oak smoked chocolate cremeux, bourbon marshmallow fluff, meringue sticks, and wafer paper to garnish and orange sorbet to serve on side.