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Dessert
As a farm-to-table restaurant, we work closely with local farmers and purveyors to bring you the freshest local, organic, and seasonal ingredients. We also offer gluten free and vegetarian items, upon request. In the tradition of Italian food and family, we recommend sharing dishes so you can sample a variety of fare.
Menus shown here are representative samples and
may change frequently, based on seasonal availability.
Tiramisu 8
Butterscotch Budino 8
Sticky Toffee Pudding with Vanilla Ice Cream 8
Brandy-Molasses Cannoli, Mascarpone Cream, Candied Orange 8
Affogato: Vanilla Ice Cream and a Shot of Café Roma Espresso 8
Chocolate Lava Cake with Chocolate Ice Cream 8
Meyer Lemon Sorbet 4
Ice Cream (per scoop)
Chocolate 4
Vanilla 4
Strawberry 4
Dolci by Sous Chef Aaron Mora
Served with Marcona Almonds, Acme Walnut Bread and Seasonal Fruit Garnish
Bianchina - Modesto, California 6 - Cow and Goat's Milk - Aged 10 Days
Gorgonzola Piccante - Lombardy, Italy 6 - Organic Cow's Milk "Blue" - Aged 3 Months
Pecorino Nero - Tuscany, Italy 6 - Sheep's Milk- Aged 3 Months
| PORT, MADEIRA & SHERRY | DESSERT WINE | |||
| Taylor Fladgate 2007 LBV Port | 12 | '11 Marenco Scarpona Moscato D’Asti | 8 | |
| Fonseca Terra Bella Port | 11 | '09 Ben Ryé Passito di Pantelleria | 13 | |
| Fonseca 20 Year Tawny Port | 17 | ‘03 Vignavecchia Vin Santo, | ||
| Broadbent Malmsey 10 Year Madeira | 12 | Del Chianti Classico | 18 | |
| Gonzalez Byass "Tio Pepe" | ||||
| Palomino Fino Sherry | 7 | COGNAC & ARMAGNAC | ||
| Gonzales Byass "Noe" | Hine VSOP Cognac | 13 | ||
| Pedro Ximénez Viejo | 16 | Château de Brillat Hors d'âge Bas Armagnac | 17 | |
| GRAPPA | BRANDY | |||
| Castello Banfi | 10 | Germain-Robin | 11 | |
| Grappa di Sassicaia, Jacopo Poli | 35 | Germain-Robin Alambic XO | 27 | |
| Sarpa di Poli, Jacopo Poli | 13 | Adrien Camut 6 Yr. Calvados | 16 |