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
NUTELLA CALZONE

Fresh ricotta cheese, walnuts,
berries, powdered sugar

$19