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desserts
 
Selection of artisanal cheeses; three cheeses- 10, four cheeses- 13, five cheeses- 16
Selection of house-made gelato and sorbet; Choice of: 2- 5.50; 3- 7.00; 4- 8.50
Gelato flavors; Chocolate, vanilla, espresso, caramel with fleur d’sel, peanut butter, pistachio, brown butter, olive oil, Guinness stout
Sorbet flavors; mango, white peach, strawberry, raspberry, pineapple-rosemary
Black pepper biscotti 4.50
Tartufo; Ask your server for daily flavors, 1- 4.50; 2- 8.50; 3- 12
‘Shot & a beer’; Guinness stout gelato, shot of Drambuie (must be 21 years of age) 7.50
White chocolate bread pudding; passion fruit sauce 7.50
Cannoli; ricotta, candied orange peel, pistachio brittle crunch, shaved chocolate 7.50
Brownie sundae; chocolate & vanilla gelato, hot fudge, fresh whipped cream 7.50
Flourless chocolate cake: espresso gelato, whipped cream 7.50
Warm apple tart; vanilla gelato, caramel sauce 7.50

Affogato; vanilla gelato and whipped cream, with a shot of espresso 7.50

coffee and tea
Coffee - cup of brewed coffee 2.50
- personal pot of French Press 4.00
Espresso - single 3.00, double 4.00

Cappuccino

 - single 4.00, double 5.00
Selection of teas - 2.50

Pastry chef: Dana Iannelli
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