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Herons does not have any signature desserts for one simple reason: The dessert menu changes with the seasons. But even if the dessert you loved during one visit isn’t on the menu when you return, you won’t be disappointed — the next sweet treat you encounter could be even better. On a recent visit, pastry chef Daniel Benjamin’s offerings featured a sweet ratatouille with chocolate zucchini cake and dollops of olive oil ice cream, as well as fresh summer berry shortcake with lime meringue. By combining unique flavors and textures, Benjamin ensures that his desserts make a memorable end to a fabulous meal.

• Scott Crawford
• The Umstead Hotel and Spa
• Executive Chef

Currently not. In effort to continually change with the seasons and push ourselves to create new and interesting desserts, we have not kept any item on our dessert menu for longer than a season in quite some time.