Dolci – Spring 2018

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

White Chocolate And Citrus Cheesecake: Hazelnut Crust, Strawberry Sorbet   11

Tiramisu: Dark Rum Vanilla  11

Warm Bread Pudding: With Nectarines And Raspberries, Pear Sorbet    11

Chocolate Budino: Caramelized Anjou Pear, Mascarpone Cream, Cracked Black Pepper  11

The Lido Sundae: Warm Brownie With Walnuts And Cranberries, Salted Caramel And Vanilla Gelato, Whipped Cream, House Made Chocolate Sauce   12

Sorbetti and Gelati

One Scoop  5
Two Scoops   8

Add Fresh Strawberries  –  2

Gelati: Vanilla, Mint Chip, Salted Caramel

Sorbeti: Dark Chocolate, Strawberry, Anjou Pear