To finish

Dessert: Pastry & an After-Dinner Cellar

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

Desserts

15 each

Tiramisu Croffle
Warm waffle croissant, tiramisu mousse, espresso sauce, cappuccino gelato
Sweet Corn Panna Cotta
Blueberry gel, brown butter crumble, whipped dulce ganache, fresh blueberries
Fai Una Pausa
Pretzel shortbread, peanut butter mousse, milk chocolate mousse, caramel & candied peanuts
Chocolate Butter Cake
Served warm, chocolate fudge sauce, cherry vanilla gelato
Key Lime Cheesecake Napoleon
Graham cracker phyllo, kaffir white chocolate cremeux, Biscoff crème anglaise, dehydrated lemon meringue
Affogato
Choice of gelato flavor, espresso, whipped cream, biscotti du jour

Artisanal Cheese Plate21
Chef selection of 4 assorted cheeses, fruit, honeycomb, nuts, fig jam, warm potato scallion focaccia
Gelato & Sorbet12
Gelato: vanilla bean, milk chocolate, cherry vanilla, cappuccino, mint chocolate chip. Sorbet: mango, berry, lychee

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.