Super Moon, Four Seasons

Diners inclined to deny dessert may well devour Quattro’s Super Moon, a sea buckthorn tart with sea buckthorn caramel, creme fraiche Greek yogurt sherbet, black sesame crumble and cranberry-cherry gastric. Chef Eric Keppler’s inspiration for featuring sea buckthorn—“quite rare... and rich in antioxidants and high in vitamins C and B12,” he says—came after he spotted the superfood while honeymooning in the United Kingdom. Four Seasons Hotel Silicon Valley, 2050 University Ave., East Palo Alto, 650.470.2889

Chocolat Souffle, The Village Pub

A decadent concoction of egg, cocoa powder, dark chocolate, granulated sugar and vanilla bean, The Village Pub’s chocolate Souffle debuted, along with the restaurant, in 2001. It still merits the 20-minute wait, especially given the tableside presentation: After gently piercing a hole in the souffle’s center, the server slowly pours a variation of creme anglaise—Earl Grey, salted caramel or the current Grand Marnier—deep inside this delicacy. 967 Woodside Road, Woodside, 650.851.9888

Ovo, Adega

Trained in Lisbon, pastry chef Jessica Carreira recently expanded the dessert menu at Portuguese-themed Adega to include the traditional egg custard tarts pasteis de nata, while also taking Portugal’s passion for the yolk to new creative heights. For Ovo, Portuguese for “egg,” Carreira fills egg panna cotta with sweet egg cream, enrobes it in lemon gelatin and places it in a nest of egg strings sprinkled with cinnamon and almonds. 1614 Alum Rock Ave., San Jose, 408.926.9075