Desserts
Desserts
EXECUTIVE PASTRY CHEF JEAN-BAPTISTE SCORDEL AND TEAM
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OLIO E PIÙ TIRAMISU
Mascarpone mousse, ladyfingers,
light espresso syrup with a touch of amaretto$14
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*EXOTIC PANNA COTTA
Bourbon Vanilla panna cotta,
pineapple brunoise and passion fruit sauce$15
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CROSTATA DI ARANCIA SANGUINELLA
Vanilla crust, blood orange curd and fresh blood orange
$14
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OLIVE OIL CAKE
Lemon confit, raspberry cream, fresh raspberries
$16
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*MOUSSE AL CIOCCOLATO/EVOO
Valrhona 62% dark chocolate mousse, cocoa nibs, EVOO
$14
GELATO / SORBETO
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THREE SCOOPS
Vanilla/Chocolate/Raspberry/Lemon
$12
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies) we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. You may request to have this taken off your check, should you choose.
*Gluten-Free