Pierre Ferrand 1840 cognac, nocino, vanilla chicory syrup, espresso
pistachio infused knob creek, ruby port, Mr. Black, angostura
Honeycomb, blackberry hearts
Short bread crust, berry compote
Carmel Drizzle, Gelato
Caramel sauce, toffee, gelato
Gelato-Vanilla-Chocolate-Hazelnut BiscottiSorbet-LemonSorbets are dairy free
3 layers of chocolate cake, ganache.