Sweet Things

words by Caitlyn Edson | photos by Justin Legaspi

After you’ve savored your last bite of steak, and your dinner plates have been cleared, your server will bestow upon you a book of libations and sweet offerings. Trust us, you’re going to want to save room for at least one of the desserts listed in this little blue book. Our Boat Street Bread pudding, a recipe pulled right from Renee’s cookbook, is a menu staple; the rum butter, plump golden raisins, and fresh cream poured right over top of this warm and decadent bread pudding is in a class all its own. There’s a reason we keep it around.

If you’re in search of something more adventurous, we encourage you to try our potato ice cream, a fantastic frozen dessert made from roasted potato skins that would otherwise be discarded when Bateau’s chefs prep potatoes for our savory side dishes. The smooth ice cream base is complemented by ganache, brioche, olive oil, and cocoa nib, playing off of the subtle, naturally chocolatey flavor of the potato skin-enriched ice cream.

Other dessert offerings are more seasonal: a trio of ice cream showcases wood sorrel, pine shoots, and flowering currants, three ingredients (of many!) foraged by our team. The tallow cake, made from beef tallow and served warm, is dotted with beef fat buttercream and fleece flower, another foraged element that has a tart, rhubarb-like flavor profile to balance the richness of the cake.

Be sure to ask your server about their favorite dessert on your next visit. We’re all deeply passionate about sweet things around here!