over celery root puree with a balsamic and black truffle cream sauce. supp $5.00
over braised spinach and toasted hazelnuts drizzled with port wine. supp $6.00
cooked to order with a trio of gelati. supp $3.00
with fresh berry compote mascarpone cheesecake on a gingersnap crust with tangerine sorbetto and blood orange sauce
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