Dessert Menu

SWEETS

PEACHES & CREAM
caramelized sweet corn, peach sorbet, popped sorghum (gf)
16

MELON FROZEN YOGURT
watermelon, honeydew cucumber, cantaloupe orange,
angel food cake (veg)
16

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

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

20th CENTURY
coconut gin, strawberry, cioccolato, vermouth

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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