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Desserts

Desserts

EXECUTIVE PASTRY CHEF JEAN-BAPTISTE SCORDEL AND TEAM

  • OLIO E PIÙ TIRAMISU

    Mascarpone mousse, ladyfingers,
    light espresso syrup with a touch of amaretto

    $15

  • WHITE CHOCOLATE PANNA COTTA

    Satilia white chocolate panna cotta, lemon gel,
    shaved white chocolate

    $15

  • OLIO CAKE

    Coffee-infused crème légère,
    caramel sauce, toasted hazelnuts

    $17

  • MOUSSE AL CIOCCOLATO/EVOO

    Valrhona 62% dark chocolate mousse, cocoa nibs, EVOO

    $15

GELATO / SORBETO

  • THREE SCOOPS

    Vanilla / Chocolate / Raspberry / Lemon

    $13

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