Finishes
BUTTERED RUM PANNA COTTA WITH SUGAR CAGE 8.
PUMPKIN MOUSSE IN WHITE CHOCOLATE CUP WITH A GINGER BISCOTTI 8.
MACARON THREE WAY-FRENCH, AMERICAN AND PORTLAND 8.
RICOTTA CHEESECAKE WITH CARAMELIZED LOCAL APPLES 8.
CHOCOLATE OLIVE OIL CAKE WITH ESPRESSO CARAMEL SAUCE 8.
GELATO, SORBETTO, ICE CREAM 7.
DESSERT SAMPLER 8.
AFFOGATO
espresso, gelato, whipped cream, chocolate covered coffee beans 7.
| espresso 3.25 | double espresso 4.50 |
| cappuccino 4.25 | double cappuccino 5.00 |
| latte 4.25 | double latte 5.00 |
Pastry Chef, Sarah Coonradt
