OLIVE OIL PANNA COTTA — olive oil, cream, maldon salt, and almond biscotti

Made with heavy cream, whole milk, sugar, vanilla beans, olive oil, gelatin. Finished with seasonal fruit or preserves.

Panna cotta translates to “cooked cream.” Though the dessert is not fully “cooked,” the cream is brought to a warm temperature when mixed with gelatin to allow its molded texture to form.

ZABAIONE — zabaione over berries macerated in moscato

Zabaione is made of egg yolks whipped with sugar, moscato & mascarpone. Our zabaione is served cold over a bowl of macerated berries that change seasonally.

RASPBERRY CROSTATA — classic Italian tart filled with fruit preserves

Flour, sugar, butter, egg yolks, orange zest and juice make the crust. Filled with raspberry preserves.

TORTA DI MANDORLE — almond cake with rhubarb compote

Flour, sugar, butter, eggs, almond paste, vanilla, orange, and lemon in the cake. Served with compote made of rhubarb and sugar, and whipped cream.

CHOCOLATE HAZELNUT SEMIFREDDO — with whipped cream and candied hazelnuts

Made with heavy cream, gianduja (hazelnut chocolate) and semi-sweet chocolate, egg white, sugar and hazelnuts.

AFFOGATO — vanilla ice cream and espresso

Ice cream made from cream, milk, eggs and vanilla. Served with warm espresso, a single shot poured tableside, and two almond biscotti.

CANNOLI — chocolate pastry filled with ricotta, chocolate and pistachios

Pastry made with flour, cinnamon, chocolate, eggs, olive oil, red wine, vinegar. Filled with whipped ricotta, orange zest, cinnamon, chopped bittersweet chocolate and pistachios.

OLIVE OIL CAKE — Made with flour, sugar, eggs & olive oil. Served with wildflower honey from Catskill Provisions and fennel pollen.

PERE AL FORNO — Bosc pear roasted with sugar and red wine, served at room temperature with creme fraiche and almond biscotti.

PESCHE AL FORNO — Summer peaches roasted with sugar and amaretto (a sweet, almond-based Italian liqueur), served warm with a dollop of mascarpone.

The pesche al forno requires a 12-15 minute cook time.

TIRAMISU — mascarpone layered with espresso soaked savoiardi

Made with savoiardi (sponge cake biscuit, also known as Ladyfinger) soaked in espresso, layered with mascarpone whipped with orange liqueur, egg yolks, and sugar, finished with cocoa powder.

DOLCI