DOLCI
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MERINGA E CREMA ALLO ZAFFERANO E ARANCIE ROSSE
MERINGUE WITH SAFFRON CUSTARD, BLOOD ORANGES, BLOOD ORANGE SORBET AND CANDIED ZEST
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20
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MILLE FOGLIE AL CIOCCOLATO, CARAMELLO SALATO E PINOLI
MILK CHOCOLATE AND SALTED CARAMEL MILLE FEUILLE WITH VANILLA MASCARPONE, EXTRA VIRGIN OLIVE OIL GELATO AND CHOCOLATE PINE NUT CRUMB
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19 |
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MARSHMALLOW AL BALSAMICO CON COMPOSTA DI FRAGOLE E RABARBARO
A COMPOSITION OF BALSAMIC MARSHMALLOW, STRAWBERRY JELLY, POACHED RHUBARB, STRAWBERRY AND BLACK PEPPER SORBET
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19 |
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AFFOGATO
VANILLA BEAN GELATO TOPPED WITH ESPRESSO AND FRANGELICO LIQUEUR
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20 |
TARTALETTA ALLE MELE E CALVADOS CON NOCI CANDITE
APPLE CALVADOS TART SERVED WITH HONEYCOMB ICE CREAM, CANDIED CINNAMON WALNUTS, APPLE PEARLS |
19 |
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BRULÉ DI UOVA D'ANATRA E VANIGLIA CON NOCCIOLE E TARTUFO
VANILLA BEAN AND DUCK EGG BRULEE WITH TRUFFLE HONEY, CRUSHED HAZELNUT PRALINE, FRANGELICO FOAM
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22 |
SELEZIONE DI FORMAGGI
SELECTION OF CHEESES SERVED WITH GUAVA PASTE, FALWASSER CRACKERS, LAVOSH, FRUIT BREAD AND SEASONAL FRUIT |
30 |
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STRAVAGANZA DI CIOCCOLATA
A SHARING PLATE OF RICH CHOCOLATE DESSERTS WITH CHOCOLATE TORTINO, HAZELNUT BRULEE, ESPRESSO CHOCLATE MOUSSE, BUTTERSCOTH AND RUM ANGLAISE, KAHLUA CHOCOLATE SHOT AND CHOCOLATE PRALINES |
50 |
PASTRY CHEF - SAMUEL YEO
menu current as of 18th August 2010 |
