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$15
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TORTA CAPRESE
Flourless chocolate cake, vanilla Chantilly,
Valrhona dark chocolate sauce$15
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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. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.