DESSERT

Dessert Menu

FALL 2017

 

 

 

MARTINI AL CIOCCOLATO AMARO 18

(Guanaja Chocolate Sherbet)

with Coffee Granita & Sweetened Whipped Cream

 

PROFITEROLES AL CIOCCOLATO GIANDUIA 18

(Gianduja Profiteroles)

filled with Hazelnut Ice Cream; and served with Gianduja sauce & crusted Hazelnut

 

RICOTTA E PERA 15

(Ricotta Pear Cake)

with Pistachio Sponge, Huckleberry Compote, Poached Pear, Blackberry/Red Wine Sorbet & Balsamic Reduction

 

ARANCE SICILIANE 18

(Marinated Oranges)

with Grand Marnier Syrup, Saffron Ice Cream & Orange Cake soaked in Campari Soup

 

BOMBOLONI 18

(Ricotta Doughnuts)

filled with Homemade Apricot Jam; served with Plum Sauce & Lemon Sorbet

 

SOUFFLÉ AL CIOCCOLATO VALRHONA 22

(Chocolate Soufflé for two)

with Pistachio Ice Cream & Cherry Compote

 

TIRAMISÙ CARAVAGGIO 15

(Authentic Tiramisu)

with Homemade Ladyfingers, powdered Chocolate Sherbet & Amaretto Ground Cookie

 

 

GELATO 15

VANILLA

CHOCOLATE

ESPRESSO

HAZELNUT

PISTACHIO

SOUR CHERRY

 

SORBET 15

RASPBERRY – MINT

COCONUT – BASIL – BLACK PEPPER

PEAR – CINNAMON

LEMON – THYME

MANGO – LIME