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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WHITE CHOCOLATE PANNA COTTA
Satilia white chocolate panna cotta, lemon gel,
shaved white chocolate$15
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OLIO CAKE
Coffee-infused crème légère,
caramel sauce, toasted hazelnuts$17
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MOUSSE AL CIOCCOLATO/EVOO
Valrhona 62% dark chocolate mousse,
cocoa nibs, EVOO$15
GELATO / SORBETO
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THREE SCOOPS
Vanilla/Chocolate/Raspberry/Lemon
$13
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.