Executive pastry director Claudia Fleming leads the pastry program at the USHG restaurant. Featured desserts include the Lemon Torta with olive oil and meringue; Bomboloni with chocolate amaro (above) and a Chocolate Budino with espresso crema and smoked almonds.
Fleming has also developed a rotating selection of gelati, including Espresso Stracciatella, Hazelnut and Goat’s Milk Lemon, in addition to dairy-free sorbetti featuring Dark Chocolate and Black Currant.