DOLCI

MERINGA E CREMA ALLO ZAFFERANO E ARANCIE ROSSE
MERINGUE WITH SAFFRON CUSTARD, BLOOD ORANGES, BLOOD ORANGE SORBET AND CANDIED ZEST

20

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

19

MARSHMALLOW AL BALSAMICO CON COMPOSTA DI FRAGOLE E RABARBARO
A COMPOSITION OF BALSAMIC MARSHMALLOW, STRAWBERRY JELLY, POACHED RHUBARB, STRAWBERRY AND BLACK PEPPER SORBET

19

AFFOGATO
VANILLA BEAN GELATO TOPPED WITH ESPRESSO AND FRANGELICO LIQUEUR

20
TARTALETTA ALLE MELE E CALVADOS CON NOCI CANDITE
APPLE CALVADOS TART SERVED WITH HONEYCOMB ICE CREAM, CANDIED CINNAMON WALNUTS, APPLE PEARLS
19

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

22
SELEZIONE DI FORMAGGI
SELECTION OF CHEESES SERVED WITH GUAVA PASTE, FALWASSER CRACKERS, LAVOSH, FRUIT BREAD AND SEASONAL FRUIT
30
   
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