dhocolate pondant O3^
Rjcfi chocolate layer cake.
Cream-filled purr pastries covered with chocolate cream
C'ass'C Italian pastry shells filled with whipped ricotta and almond
I anna C.otta
Vanilla bean flavored cooked cream topped with strawberry jam
prutti di E)osco
,3hort pastry topped with mixed wild berries
Coffee-marsala wine soaked lady fingers with marscapone cheese filling
Zabaglione center rolled in chocolate gelato with a hazelnut crust
Limoncello center rolled in lemon gelato & coated with crunchy meringue sprinkles
Sliced pears on short pastry shell with almond cream, served with vanilla gelato
A*sorted imported fruit sorbetto - lemon, peach, pineapple or coconut
(jelato e E>iscotti
Homemade gelato served with biscotti - vanilla, chocolate, hazelnut or pistachio
Liqueur-soaked chocolate sponge layers filled with chantilly cream.
The "finishing touch" is what dessert is among Italians. The traditional Italian
Desserts offer intense flavor, yet remain light in consistency, therefore, satisfying
to the palate. The desserts offered on this menu are typical among Italians,
creating a perfect ending to an enjoyable dining experience. fl.OO each.
Master images scanned on Epson 10000 XL flatbed at 600 ppi, 24 bit color, and saved as TIFF files. Adobe Photoshop used to resize images to 300 ppi and convert to JPEG format. Master file size: 129,000,792 bytes.