Michael Romano, pastry chef at Blackstone Steakhouse in Melville, is...

Michael Romano, pastry chef at Blackstone Steakhouse in Melville, is serving a five-course dessert dinner on June 9. Credit: Michael Romano

Michael Romano, the pastry chef at Blackstone Steakhouse in Melville, is having some fun with the tasting-menu concept. Why not, he wondered, serve a dinner composed solely of dessert?

Blackstone hosted its first Dessert Dinner last spring. The second one, dubbed “A Taste of Pure Imagination” will be served on June 9.

Romano’s theme is nostalgia, and each of the five courses is based on a familiar dish — which Romano has twisted and elevated and generally made more complex and thought-provoking. Each course is served with a complementary wine.

Here’s the lineup:

Snack Time: Celery sorbet with peanut butter powder, macerated raisins and spiced peanut

Prosecco, Caposaldo, Veneto, Italy

Blood Orange Dreamsicle: Blood orange sorbet, cream-cheese-vanilla-bean coating, ginger-feuilletine crunch, Pop Rocks

Amontillado Sherry, Emilio Lustau, “Escuadrilla” Rare, Spain

PB&J: Toasted brioche ice cream, black-currant pate fruit, praline cream, almond-milk foam, banana cake

Port, Taylor Fladgate, “Late Bottled Vintage,” Portugal

Apple Pie: Green-apple sorbet, brown-butter pâte sucrée shards, chai custard, compressed apple, Calvados-jelly-filled choux, oat crunch

Sauternes, Chateau Guiraud, Bordeaux, France

Milk & Cookies: Bitter chocolate shortbread, cookie-milk panna cotta, whipped Caramelia ganache, malted-milk sherbet, cocoa nibs

Liquid chocolate cake shot

Still hungry? Romano will be sending out assorted petits fours.

Dinner (plus paired wines) is $79 and begins at 6:30 p.m. Reservations recommended.

Blackstone Steakhouse is at 10 Pinelawn Rd., Melville, 631-271-7780, blackstonesteakhouse.com

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