SWEETS
HONEY & CREAM CAKE
honey meringue, plumsicle, beeswax ice cream
17
LEMON RICOTTA CRÈME BRÛLÉE
apricot sorbet, pistachio, mishmish granita (gf/veg)
17
CHOCOLATE BUDINO
caramel, crème fraîche, sourdough shortbread (gf/veg available)
17
PEACHES & CREAM
almond, lime leaf, peruvian mint (gf/veg)
17
ICE CREAMS & SORBETS
honey cookies, cocoa syrup
15
COCKTAILS
KINGSTON
rum, vermouth blend, amaro, coffee liqeur
FRENCH MARTINI
pineapple infused gin, raspberry, blanc vermouth
BOBBY BURNS
blended scotch, sweet vermouth, pandan, coconut bitters
-14 EACH-
DIGESTIFS
FORTHAVE MITHRADATES VINO AMARO / 15
IL GUSTO DI AMALFI LIMONCELLO / 13
NON-ALCOHOLIC AMARO FALSO / 12
50/50s
COINTREAU & ST. AGRESTIS AMARO
CUPREATA MEZCAL & COPA DE ORO
FERNET BRANCA & LICOR 43
-9 EACH-
A 21% gratuity will be automatically added to the bill for parties of 8 or more.
EXECUTIVE PASTRY CHEF | ALEXANDRA MOTZ