CREME BRULEE
Homemade custard made with Tahitian vanilla beans and topped with a layer of caramelized sugar
BOMBOLONI
Italian donuts tossed in cinnamon-sugar and drizzled with our homemade caramel rum sauce. Served warm with vanilla ice cream.
WHITE CHOCOLATE BREAD PUDDING
A decadent interpretation of the classic made with rich, buttery brioche bread.
CANNOLI
Two large pastry shells filled with sweet ricotta and finished with shaved chocolate and pistachios.
TIRAMISU
Espresso and liqueur-soaked ladyfingers layered with a mascarpone mousse
LEMON PANNA COTTA
Sweet cream custard with a wildberry and pistachio sauce topped with whipped cream and biscotti basil bread crumbs