Menus - Dessert
- Espresso Creme Brulee $9
Amaretto whipped cream and chocolate biscotti
- Housemade Carrot Cake $9
Sweet cream filling, cinnamon gelato, and frosted crispy carrots
- Chocolate Mousse Martini $10
Chambord panna cotta and "boozed" berries
- Tempura Banana Split $11
Gelato trio, coconut rum cream, roasted hazelnuts, and chocolate sauce
- ‘Ciao Bella’ Gelato $2 per scoop
Vanilla, chocolate, strawberry or cinnamon
- ‘Ciao Bella’ Sorbet $2 per scoop
Blood orange, lemon-lime, and mango
All desserts prepared by Roberto Liberato, Pastry Chef.