~ DOLCI ~
Doughnuts -- earl grey sugar, lemon curd 9.
Tiramisu -- mascarpone, espresso gelee, lady fingers 9.
Rhubarb semifreddo -- peppermint mousse, strawberry glaze, pistachio 10.
Chocolate hazelnut tart -- salted butter caramel, vanilla gelato 10.
Sorbetto -- citrus~basil 6.
Gelato -- chocolate caramel, passion fruit, or coconut cream pie - with a dahlia workshop cookie 7.
Matt's favorite cheese -- blu di bufala, bonrus, queso ibores 18.
~ Coffee & Espresso ~
Pour over coffee -- starbucks - blonde, verona, or decaf 3.5
Simplice -- doppio shot 4.
Affogato -- espresso drowned in vanilla gelato 7.
Corretto alla grappa -- espresso corrected with Bertagnoli Grappino 8.
~ Dessert Cocktails ~
Bombardino -- Italian egg cream liqueur, brandy, cinnamon 10.
Cuoco coffee -- dark roast, baily's, averna, frangelico whipped cream 10.
Hot ginger -- housemade spiced arancello, aged rum, domaine de canton giner liqueur 10.
Doughnuts -- earl grey sugar, lemon curd 9.
Tiramisu -- mascarpone, espresso gelee, lady fingers 9.
Rhubarb semifreddo -- peppermint mousse, strawberry glaze, pistachio 10.
Chocolate hazelnut tart -- salted butter caramel, vanilla gelato 10.
Sorbetto -- citrus~basil 6.
Gelato -- chocolate caramel, passion fruit, or coconut cream pie - with a dahlia workshop cookie 7.
Matt's favorite cheese -- blu di bufala, bonrus, queso ibores 18.
~ Coffee & Espresso ~
Pour over coffee -- starbucks - blonde, verona, or decaf 3.5
Simplice -- doppio shot 4.
Affogato -- espresso drowned in vanilla gelato 7.
Corretto alla grappa -- espresso corrected with Bertagnoli Grappino 8.
~ Dessert Cocktails ~
Bombardino -- Italian egg cream liqueur, brandy, cinnamon 10.
Cuoco coffee -- dark roast, baily's, averna, frangelico whipped cream 10.
Hot ginger -- housemade spiced arancello, aged rum, domaine de canton giner liqueur 10.