Dessert
Chocolate Tortino16
chocolate mousse, genoise, espresso cocoa tuile, salted caramel sauce
Cheesecake “Brusciata”15
apple compote, brown sugar streusel, vanilla anglaise
Coffee Crème Brûlée15
hazelnut cookies, whipped cream
Pumpkin Mousse Torta15
spiced shortbread crust, pumpkin seed tuile, pomegranate, maple sauce
Affogato10
gelato, espresso, biscotti
Soft Serve Gelato Copette12
fior di latte: fennel pollen, honey, sea salt, evo, pizzelle cookie · seasonal selection: rotating flavors and toppings, ask your server · add a shot of pistachio cream liqueur 6
Coffee & Tea
Drip Coffee4
Espresso5
Double Espresso6
Tea4
black or green
Latte6
Macchiato6
Cappuccino6
After Dinner Wines (3 oz.)
Moscato d’Asti DOCG12
ceretto “i vignaioli di s. stefano”
Passito di Pantelleria DOC37
donnafugata “ben ryé”
Recioto della Valpolicella Classico DOCG21
stefano accordini “acinatico”
Vin Santo del Chianti DOC31
castello sonnino
Porto 10 Year Tawny15
presidential
Digestivos
M&M15
siete misterios mezcal and montenegro amaro
La Stretta di Mano12
fernet branca and fernet branca menta
Cordials
Gozio Amaretto12
Frangelico14
Baileys14
Crema Alpina Pistachio Cream14
Meletti Anisette12
Molinari Sambuca14
* Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of foodborne illness.
Please note: guests will be charged a 3% service fee to cover the rising costs of credit card acceptance. Guests paying with cash or debit card will not be charged.
20% gratuity will be added to groups of 6 or more.
Tom Silvestri — Co-Founder, Executive Chef
.jpg)
%20(1).jpg)
.jpg)
.jpg)
%20(1).jpg)