Dessert Menu
Menus
DESSERT
— DOLCI 20 —
Tiramisu
mascarpone mousse, espresso-soaked ladyfingers, cocoa
Tarte au citron
lemon curd tart, olive oil crumble, creme fraiche Chantilly, raspberries, basil
Cioccolato
dark chocolate crema, flourless chocolate hazelnut cake, salted caramel sabayon, vanilla gelato
Affogato
vanilla gelato, ramazzotti amaro, espresso, biscotti
Frutti di bosco
chef selected seasonal berry plate
— FORMAGIO —
3 FOR 29 (pf supp 7)
ARTISANAL CHEESE PLATE with HOUSE MADE ACCOMPANIMENT
St. Stephen pasteurized cow – Stephenson, New York
Tomme Brûlée pasteurized, sheep – Basque Region, France
Afterglow pasteurized, goat – Port Washington, Wisconsin
— GELATI E SORBETTI —
SINGLE SCOOP 7 • THREE SCOOPS 17
GELATO | vanilla • strawberry • chocolate
SORBETTO | raspberry • lemon
— EXECUTIVE PASTRY CHEF: KATIE CONKLIN —
