— DOLCI 17 —

Pera Speziata
roasted pear and quince, maple, almond shortbread, ginger gelato

Tarte au Citron
lemon curd, burnt honey caramel, fennel pollen meringue

Tarte Tatin
caramelized apple, calvados crème patissiere, tarragon gelato

Tiramisu
chocolate espresso cake, café mousse, mascarpone gelato

Affogato
vanilla gelato, ramazzotti amaro, espresso

– FORMAGGIO –
3 FOR 25  (pf supp 7) |  5 FOR 35  (pf supp 12)
ARTISANAL CHEESE PLATE WITH HOUSE MADE ACCOMPANIMENTS

Afterglow pasteurized goat – Port Washington, Wisconsin
80:10:10  pasteurized cow, goat, sheep – Groton, New York
Pyrénées Brebis pasteurized sheep – Aquitaine, France
Piave Vecchio  pasteurized cow – Veneto, Italy
Reserve Barnstorm Blue  raw cow – Greensboro, Vermont

– GELATI E SORBETTI –
SINGLE SCOOP 5 • THREE SCOOPS 15

GELATO | vanilla • toasted brioche • mascarpone • pistachio-stracciatella

SORBETTO | limoncello • green apple • chocolate • cranberry-orange

EXECUTIVE CHEF: LAUREN DE STENO
PASTRY CHEF: RACHEL PANCHO