Pastry Chef – Takis Markoutsis
Mi Piace's signature Bittersweet Belgian flourless chocolate soufflé served with a side of Chantilly cream (allow 15 minutes)
Caramelized Classic French custard with fresh vanilla beans and orange zest
White cake layered with a tangy passion fruit mousse
Chocolate cake layered with Swiss bittersweet chocolate fudge, served with raspberry puree
Madagascar vanilla cheesecake served atop a butter graham cracker crust (brûléed to order).
A creamy graham cracker crusted New York cheesecake topped with fresh strawberries and whipped cream.
Layers of almond gateaux between chocolate ganache topped with caramelized almonds and covered in milk chocolate
Chocolate shell filled with chocolate ganache garnished with sea salt and gold leaf served warm with one scoop of vanilla ice cream.
A crunchy chocolate base with a fresh banana cream, dipped in milk chocolate.
Chocolate and raspberry mousse layered between white cake, wrapped in white chocolate and topped with French raspberry marmalade.
A layer of chocolate yogurt cake, a layer of bittersweet milk chocolate mousse topped with a layer of white chocolate mousse.
Espresso chocolate marble bread pudding served warm with a scoop of French vanilla ice cream.
Shortbread tart filled with vanilla custard topped with seasonal fresh fruit
Granny Smith apples, rosemary and cinnamon baked in a double pastry crust, served with a scoop of French vanilla ice cream.
Espresso and Kahlua dipped ladyfinger cookies layered with sweet Mascarpone cream.
*Substitute Soy Milk
Alessandro's arabica blend espresso beans
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