From Executive Chef: Serena Bass
Click here to download the Current Menu

Red Velvet Cake Rolled with Lemon Scented Mascarpone, Vanilla Gelato  10

Chocolate Budino, Extra Virgin Olive Oil, Sea Salt 9

Warm Bread Pudding with Roasted Red Plums, Orange Zest, and Rosemary, Nutmeg Gelato  10

Vanilla and Dark Rum Tiramisu 10

The Lido Sundae 12
Warm Brownie with Walnuts and Cranberries, Salted Caramel and Vanilla Gelato, Whipped Cream,              House Made Chocolate Sauce

Sorbetti and Gelati

One Scoop 5
Two Scoops 8

Gelati: Vanilla, Milk Chocolate, Salted Caramel, Nutmeg

Sorbetti: Braeburn Apple, Dark Chocolate

Executive Chef: Serena Bass