Tiramisu / Ladyfingers soaked in espresso and cognac, layered with mascarpone. Topped with a dusting of cocoa and shaved Callebaut Belgian chocolate  / 

 

Tuscan Torte / Pear and apple cake made with Pernod. Served in warm cream /

 

Raspberry Almond Cake / A dense cake, baked with amaretto and almond paste. Topped with toasted almonds and powdered sugar. Served on house-made raspberry purée /  

 

Chocolate Chambord Mousse (GF) / Whipped egg whites folded into melted chocolate, raspberry juice, Chambord, and whipped cream. Finished with shaved Callebaut Belgian chocolate and a raspberry / 

 

Vanilla Bean Creme Brûlée (GF) / A rich custard, made with egg yolks, heavy cream, and vanilla beans. Topped with sugar and brûléed to caramel / 

 

Frozen Hazelnut Souffle (GF) / A frozen custard whipped with egg yolks, caramel, Frangelico, and heavy cream. Topped with a hazelnut praline /

 

White Chocolate Ice Cream (GF) /  Rich white chocolate ice cream drizzled in a dark chocolate Grand Marnier sauce. Garnished with shaved Callebaut Belgian

chocolate / 

 

Mocha Chip Ice Cream (GF) /  An espresso ice cream with cognac and milk chocolate chips /

 

Lemon Rosemary Sorbet (GF) A balanced blend of lemon and rosemary, garnished with a fresh raspberry /

 

Mango Habanero Sorbet (GF) / Pureed mango sweetened with a habanero-infused simple syrup /