A constantly evolving selection of cheeses and Italian dessert wines end the meal on a savory and adventurous note. For a sweet culmination, dip your spoon into one of Chef Harrison’s dessert classics, like panna cotta with candied kumquats and extra virgin olive oil. Or one of her more playful creations, like house-made doughnuts served with an
Raw, cow’s milk cheese from Lombardia in north central Italy, is semi-firm and flaky with a wonderful tangy, milky flavor.BRUNET
Goat’s milk cheese from Piemonte, this cheese has a thick bloomy rind, the interior is dense, thick and lusciously creamy. PECORINO DI ROCCA
Sheep’s milk cheese from Umbria – dense and flaky. Flavor is slightly sweet with light walnut notes.
BLU DEL MONCENISIO
Cheese plate – 20.
CHOCOLATE OBLIVION CAKE
SPICED APPLE CARROT CAKE
ICE CREAM SANDWICH
|VINO DOLCE Moscato d’AstiVIETTI / Piemonte / 200910. / 375 ml bottle 28.Verduzzo FriulanoLA TUNELLA / Friuli / 200510. / 500 ml bottle 46.Picolit / LIVON “CUMINS” / 2006Friuli12. / 500 ml bottle 56.Primitivo di Manduria /VINICOLA SAVESE / Sicilia / 2004 12. / 750 ml bottle 75Kantico Passito / ANTICA TINDARI 2005 / Sicilia 14. / 500 ml bottle 66.Albana di Romagna / LEONE CONTI 2004 / Emilia-Romagna 17. / 500 ml bottle 128.Recioto della Valpolicella ROCCOLO GRASSI / 2006 / Veneto 375 ml bottle 74.Picolit / DORIGO / 2004 / Friuli 375 ml bottle 135.|