Dessert
Chocolate Tortino16
chocolate mousse, genoise, raspberry coulis
Cheesecake “Brusciata”15
strawberries, brown sugar streusel, anglaise
Olive Oil Cake16
lemon curd, whipped cream
Passion Fruit Panna Cotta15
passion gelee, pistachio tuile, mint
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
Affogato10
gelato, espresso, biscotti
Coffee & Tea
Drip Coffee4
Espresso5
Double Espresso6
Tea4
black or green
Latte6
Macchiato6
Cappuccino6
Digestivos
served neat or on the rocks
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
After Dinner Wines (3 oz.)
Moscato d’Asti DOCG, Ceretto “I Vignaioli di S. Stefano”12
piedmont, it | 2022
Recioto della Valpolicella Classico DOCG, Stefano Accordini “Acinatico”21
veneto, it | 2022
Passito di Pantelleria DOC, Donnafugata “Ben Ryé”37
sicily, it | 2023
Vin Santo del Chianti DOC, Castello Sonnino31
tuscany, it | 2016
Porto Tawny, Presidential10
gaia, pt | nv
* 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
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