Chef Adan Saavedra’s French-Latin fusion is not short on ambition.  There’s a baroque quality to some dishes, but sometimes these efforts speak to the painstaking care being taken by a chef who really wants you to get his savory mushroom flan or terrine of smoked salmon mousse with roasted poblanos. It’s a challenging menu, but no effort is spared in the attempt, and the desserts here are some of the best (and most daring) around.