Desserts
TIRAMISU
The classic recipe, prepared with Illy espresso and marsala wine 200 g
Recommended Wine: Passito
PANNA COTTA AL MIELE
Honey panna cotta with vanilla, olive oil and white balsamic vinaigrette 120 g
Recommended Wine: Zibibbo
BIGNE AI TRE SAPORI CON CIOCCOLATO FONDENTE
Profiterol with ice cream covered in white and dark chocolate sauce 180 g (3 pieces)
Recommended Wine: Gewurztraminer
DOLCE CROCANTE DI NOCCIOLE
Hazelnut croquant with vanilla ice cream 110 g
Recommended Wine: Tokaji
CANNOLI DI CILIEGIA AMARENA
Mascarpone cheese, amarena cherry, chocolate chips (3 pieces)
Recommended Wine: Recioto
BUDINO DI PANE
Sourdough bread with blueberry, cranberries and vanilla sauce, red fruits 140 g
Recommended Wine: Furmint
SEMIFREDO DI PISTACCHIO
Rice with pistachio, milk sea salt and macerated berry sauce 110 g
Recommended Wine: Furmint
GELATO E SORBETTI
Assorted ice cream and sorbets 60 g (1 piece)
The House’s Sweet Collection
Signature Desserts by Presidente
Au Pied de Cochon
Crème Brûlèe
240 g
The Palm
Big Iced Carrot Cake
(600 g) With Cream Cheese Filling and Toasted Pecans (for two or more)
Chapulín
Mango and Cream Ice Cream
150 g
Tokoya
Bounty
(80 g) Coconut, coconut ice cream, caramel and chocolate
Lilōu
100% chocolate cake
(200 g) Sponge Cake and Chocolate Mousse, covered in Chocolate Glaze
Amaral
Tarta Vasca
(180 g) Creamy Spanish Cheesecake