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 espresso shake.
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 Cow’s milk blue cheese from Piemonte that is dense and rich. Assertive and balanced with notes of chocolate, cream and the aging cellar with a salty savory edge. Cheese plate – 20.
CHOCOLATE OBLIVION CAKE
Olive oil, sea salt, amaretti cookie crumbles 9.
Sicilian style fried dough, orange blossom honey, pistachios, vanilla milkshake 9.
Cocoa nibs 9.
SPICED APPLE CARROT CAKE
Goat cheese frosting 9.
ICE CREAM SANDWICH
Chocolate chip cookies, chocolate ice cream 9. PEAR GALETTE Mascarpone, whipped cream, orange zest 9.
Seasonal sorbet of the day served with a cookie 6
Moscato d’AstiVIETTI / Piemonte / 2009 10. / 375 ml bottle 28.
Verduzzo FriulanoLA TUNELLA / Friuli / 2005 10. / 500 ml bottle 46.
Picolit / LIVON “CUMINS” / 2006 Friuli 12. / 500 ml bottle 56.
Primitivo di Manduria /VINICOLA SAVESE / Sicilia / 2004 12. / 750 ml bottle 75.
Antico 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.