HOMEMADE DESSERTS |
Classic Crème
Brulee
A smooth creamy custard beneath a crispy caramelized
sugar topping, served fresh raspberries |
8.50 |
Apple and
Peach Strudel
Delicate layers of puff pastry filled with fresh peaches and
apples, rolled and baked to a golden brown, served with a
warm caramel sauce, homemade vanilla ice cream and whipped
cream |
8.50 |
Coconut Cake
Moist dense cake made with fresh coconut and ground almonds
topped with a drizzle of bittersweet chocolate espresso
sauce |
9.00 |
Boca Negra
Rich creamy flourless cake made with 100% pure bittersweet
chocolate and pecans, topped with fresh whipped cream |
8.50 |
Ricotta Cheese
Cake
Light and creamy made with fresh ricotta, eggs and cream
cheese,
served over crème anglaise with fresh blueberry sauce |
9.00 |
Cannoli
Thin, crispy pastry shell filled with fresh ricotta,
chocolate chips
and caramelized orange |
8.50 |
|
Ice Creams: |
Vanilla
Mocha Toasted Almond with Chocolate Espresso Sauce |
8.50 |
|
Contucci
(Tuscan Cookie) made with hazelnuts and orange zest |
6.50 |
|
Sorbetto
Imported from Prato, Italy, served with Fresh
Berries |
8.50 |
|
Dessert WineS |
|
Verduzzo Passito,
Paulo Rodaro (Friuli), 2004
A semi-sweet
full-bodied desert wine. The bouquet has nuances of apple,
pear,
apricot and nectarine with a lovely mix of richness, honey
and tropical fruits. |
8.00
gls
|
|
Moscato “Zeni” Rosa,
Roberto Zeni (Trentino), 2004
Delicate sweetness with great structure. The bouquet
reminds one of fragrant red roses and high mountain wild
flowers. This wine is elegant. |
10.00
gls
|
