DC Diners Get Their Just Desserts!
Acadiana, Ceiba, DC Coast, and TenPenh Introduce
New Desert Menus
 

As summer wanes and fall settles in the Capital City, diners can herald the arrival of a bevy of new desserts being plated at the city’s favorite restaurants:  Acadiana, Ceiba, DC Coast, and TenPenh.

With bathing suit season a fond memory, it’s time once again to indulge that sweet tooth as DC Coast’s Lauren Whitledge, TenPenh and Ceiba’s Norman Messer, and Acadiana’s Chris Hutcheson whip, beat, bake, and pipe their way into pastry paradise!

At Acadiana, two hot new dessert items to pay close attention to are the Apple Pot Pie garnished with Caramelized Cinnamon Ice Cream and the Warm Bittersweet Chocolate Bread Pudding with Red Wine Plum Sauce and Crumbled Praline Ice Cream.  They are a fitting ending to a meal of true southern comfort!

Ceiba’s spicy Latin and Caribbean themes are carried through to the last course, with diners now able to dessert on Apple Cinnamon and Raisin Empanadas with Dulche de Leche Pudding and Ice Cream; a Key Lime Corn Cake topped by Guava and Strawberry Tequila Marmalade and Homemade Key Lime Pie Ice Cream; and Mexican Chocolate Cake with Banana and Plantain Ice Cream and Fried Plantain Chips. Muy Bueno indeed!

At DC Coast, the incredibly popular dessert menu will now feature two new stars:  a Pipe Dream Farms Chevre Cheesecake (made from goat cheese!) with Brûléed Figs, a Pecan Cookie Crust, and Port Syrup and Cinnamon Sugar Dusted Donuts served with a Café Mocha Pudding.  The cheesecake can also be served without the crust for those with nut allergies.

Finally, TenPenh serves up its own share of happy endings with Coconut Orange Ricotta Cheesecake with Mandarin Oranges and Chinese Almond Cookies and a to-die-for Chef’s Choice Créme Brûlée with Passion Fruit Malt and White Chocolate Chip Brownies.

And just to be sure you have room for these new delectable edibles, perhaps it’s wise to order dessert first…or at least, be sure to take one home with you!