DESSERT MENU - Osteria Mazzantini

DESSERT MENU
BUDINO 7
A Sweet and Salty Caramel Pudding Layered in between Brownie Pieces, Whipped Cream and
Caramel Corn, All Topped with a Salted Caramel Sauce.
Valdespino ‘El Candado’ Pedro Ximenez 10
CRESPELLE DI FORMAGGIO 9
Crepes layered and filled with a Four Cheese Cheesecake, served with
Caramelized Pineapple and Blueberry Coulis.
Bissoni Albana di Romagna Passito 2007 15
GELATO AND SORBETTO
1 choice for 2.5 |3 for 7
House Made Gelato or Sorbetto, Served with Fresh Fruit and Pizzelle.
Check with Your Server for Today’s Selections
PANNA COTTA 7
Sweet and Creamy Olive Oil Panna Cotta Served with a Lemon-Mint Cream,
Strawberries and Candied Pinenuts.
Chateau d’Arche ‘Prieure’ Sauternes 2007 14
TIRAMISU AFFOGATO 7
House Made Mascarpone Gelato Topped with Pound Cake, Whipped Cream,
Chocolate and an Espresso to Pour.
Cappellano Barolo Chinato 16
TORTA DI GIANDUJA 10
Smooth Chocolate and Hazelnut Mousse over an Almond and Feuilletine Base,
Accompanied by Almond Milk Gelato and a Tangy Passion Fruit Coulis.
Kopke L.B.V. 2006 16
ZEPPOLE 6
Warm Ricotta - Lemon Fritters Tossed in a Cinnamon Sugar and Served
with Honey and a Blueberry Compote.
Jacopo Poli Grappa di Vespaiolo 20
FORMAGGI
3 for 14 | 5 for 24 | 7 for 32
Create Your Own Imported Italian Cheese Board, Served with Grilled Bread, Mostardi, & Pepperonata
Check with Your Server for Today’s Selections
PASTRY CHEF
EXECUTIVE CHEF
KELSEY HAWKINS
PAUL LEWIS
20 % Gratuity Added to Parties of six or more
AFTER DINNER BEVERAGES
COFFEE AND LOOSE LEAF TEA
Pour Over
Cappuccino
Americano
by Katz Coffee
6
Espresso
4
Latte
3
Hot Tea
3
4
4
DIGESTIVO
Café Not So Correcto 9
Espresso, Crème de Cacao, Fernet Branca, Simple Syrup
J’Adore Josephine 7
Hennessey V.S., Hidalgo la Gatina ‘Napolean’ Amontillado Sherry
Snake Charmer 8
Banfi di Brunello Grappa, Amaro Nonino, Rammazzotti
Fredo’s Last Kiss 9
Bulleit Rye, Averna, Gran Classico, Absinthe Rinse
Limoncello 9
Housemade & On Tap
Amari Flight 15
Consult server for selection
STICKY & SWEET
Oddero Moscato d’Asti, Piemonte, Italia 2011 8
Fantinel ‘La Roncaia’ Picolit 2008 18
Bera Moscato d’Asti, Piemonte, Italia 2011 750ml 55
PORTO
Quinta de la Rosa, Ruby 9
Ferreira ‘Quinta do Porto’ 10 Year Tawny
Kopke 20 Year Tawny 14
10
GRAPPA
Villa de Varda ‘Gran Cuvee’, Trentino 8
Berta Grappa di Chianti Classico 12
Berta Grappa di Gavi
12
Marolo Grappa di Brunello di Montalcino 15
Marolo Grappa di Moscato 16
Marolo Grappa di Barolo 18
PASTRY CHEF
EXECUTIVE CHEF
KELSEY HAWKINS
PAUL LEWIS
20 % Gratuity Added to Parties of six or more

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