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The Dish: Banana bread, banana ice cream and vanilla parfait atop crushed pineapple with Marcona almond tuile and orange ... compliments of George (and chef Anthony Martin).
Tru Story: Few desserts get their own statuary as part of the presentation. Offered as part of the 6-course Grand Collection ($110) and 9-course Chef's Collection ($145), this two-part spectacle of sumptuousness has flavor that extends far beyond mere flair.
Other Goodies on the Menu: A campfire of s' mores and a honeycrisp apple beignet served a la mode. Toss up.