Dessert Menu

SWEETS

BROWN SUGAR CRÈME BRULÉE
black plums, white chocolate crémeux, ginger granita, marcona almond (veg)(gf available)
16

STRAWBERRY & SORREL “MILLE-FEUILLE”
milk meringue, lemon chantilly, lychee (gf)
16

SPUMONI
chocolate sorbet, pistachio, cherry, szechuan peppercorn (gf)
16

HONEY & CREAM CAKE
nectarines, honey meringue, beeswax ice cream
16

CHOCOLATE BUDINO
caramel, crème fraîche, sourdough shortbread (gf/veg available)
16

ICE CREAMS & SORBETS
honey cookies, cocoa syrup
12

COCKTAILS

BLACK MANHATTAN
bourbon whiskey, foro amaro, sweet vermouth, coffee

MARTINEZ
vodka, almond, cocchi rosa, bergamot, cocoa

CARAJILLO
mezcal, espresso, banane, licor 43

-13 EACH-

DIGESTIFS

FORTHAVE MITHRADATES VINO AMARO / 14

IL GUSTO DI AMALFI LIMONCELLO / 12

NON-ALCOHOLIC AMARO FALSO / 11

50/50s

COINTREAU & ST. AGRESTIS AMARO

CUPREATA MEZCAL & COPA DE ORO

FERNET BRANCA & LICOR 43

-8 EACH-

A 21% Hospitality Charge will be added to all checks. Pursuant to Minnesota Statute §177.23, Subd. 9, this charge is not a gratuity for direct employee service.

EXECUTIVE PASTRY CHEF | ALEXANDRA MOTZ
PASTRY SOUS CHEF | TAYLOR PROKOTT

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