— DOLCI 17 —

Torta di Mandorla
almond cake, white chocolate ganache, cherry balsamic gelato

Tartaletta
puff pastry, red plum, crème fraîche gelato

Tiramisu
chocolate espresso cake, café mousse, mascarpone gelato

Crème Brûlée
corn custard, honey peach, blackberry

Affogato
vanilla gelato, ramazzotti amaro, espresso

– FORMAGGIO –
3 FOR 25 (PF SUPP 7) | 5 FOR 35 (PF SUPP 12)
ARTISANAL CHEESE PLATE WITH HOUSE MADE ACCOMPANIMENTS

Afterglow pasteurized goat – Port Washington, Wisconsin
80:10:10  pasteurized cow, goat, sheep – Groton, New York
Brebis pasteurized sheep – Aquitaine, France
Piave Vecchio  pasteurized cow – Veneto, Italy
Reserve Barnstorm Blue  raw cow – Greensboro, Vermont

– GELATI E SORBETTI –
SINGLE SCOOP 5 • THREE SCOOPS 15

GELATO | vanilla • crème fraîche • mascarpone • cherry balsamic

SORBETTO | nectarine •  coconut • cantaloupe • guava passionfruit

EXECUTIVE CHEF: LAUREN DE STENO
PASTRY CHEF: RACHEL PANCHO