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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TORTA CAPRESE
Flourless chocolate cake, vanilla Chantilly, Valrhona dark chocolate sauce
$14
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OLIVE OIL CAKE
Lemon confit, raspberry cream, fresh raspberries
$16
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EXOTIC PANNA COTTA
Vanilla Bourbon panna cotta, pineapple brunoise and passion fruit sauce
$15
GELATO / SORBETO
THREE SCOOPS $12-
Gelatos:
Vanilla, chocolate
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Sorbets:
Lemon, raspberry
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SAPORE D’ITALIA
A generous limoncello sorbet
$14
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.