To finish

Dessert: Pastry & an After-Dinner Cellar

Pastry by Executive Pastry Chef Katie Consolino, with a serious after-dinner cellar.

Desserts

15 each

Peanut Butter Mousse
White chocolate, Concord grape gel, peanut butter crunch, honey roasted peanuts, Concord Lambrusco sauce
Tiramisu
Espresso sponge, mascarpone mousse, chocolate coffee shell, coffee gel
Brûléed Delicata Cheesecake
Roasted honeynut & delicata squash, pretzel graham crust, whipped mascarpone, apple cider reduction, maple pumpkin seeds
Chocolate Hazelnut Cake
Torta caprese, caramelized white chocolate mousse, hazelnut ganache, Nutella sauce, candied hazelnuts
Brown Sugar Affogato
Brown sugar gelato, espresso, whipped cream, coffee caramel, snickerdoodles

Artisanal Cheese Plate23
Chef selection of 4 assorted cheeses, fruit, honeycomb, nuts, seasonal compote, warm potato scallion focaccia
Gelato & Sorbet9
Choice of 3 from a seasonal selection of flavors

By the glass

By the glass

Grappa & Amaro
Grappa Candolini, Grappa Sassicaia, Amaro Nepeta, Amaro Nonino, Amaro Averna, Amaro Importante, Roger Amaro, Faretti Biscotti
Offshore Coffee Co. Artisan Coffee4
Single-origin Peru Amazonas; espresso, cappuccino, latte
Smith Teas5
Lord Bergamot, British Brunch, Spring Greens, Peppermint Leaves, Big Hibiscus, Meadow

Menus change seasonally; selections and pricing may vary. A 2.99% convenience fee will be assessed for all credit card transactions.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.