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
Semi-soft cow’s milk cheese with hints of vanilla from Bohemian Creamery in SebastopolPIERCE POINT
Soft sheep’s milk blue cheese with a bloomy rind that is rolled in herbs from Cowgirl Creamery in Point Reyes Station
BIG WOODS BLUE
Soft cow’s milk blue cheese that is tangy and creamy from Shepherd’s Way in Nerstrand, Minnesota
BUFFALO PROJECT #3
Firm, raw goat and water buffalo milk cheese that is buttery with hints of grass and flowers from North Bay Curds & Whey in Berkeley
Selection of two cheeses – 9.
Selection of three cheeses – 13.
Selection of four cheeses – 16.
CHOCOLATE OBLIVION CAKE
BASIL MASCARPONE CHEESECAKE
CINNAMON ESPRESSO CUSTARD
FENNEL POLLEN POLENTA CAKE
PEACH WALNUT CRUMBLE
|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 75
Kantico 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.