Dessert

Dessert

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.


FormaggiSALVA CREMASCO
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
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.

 

Dolci

CHOCOLATE OBLIVION CAKE
Olive oil, sea salt, amaretti cookie crumbles
9.

SFINGI
Sicilian style fried dough, orange blossom honey, pistachios, vanilla milkshake
9.

ROSE WATER PANNA COTTA
Pistachio powder.
9.

PECAN BREAD PUDDING
Dates, maple, orange black pepper, creme anglaise
9.

GOAT CHEESE CHEESECAKE
Lemon curd
9.

CHERRY GALETTE
Mascarpone, vanilla gelato
9.

SORBET
Seasonal sorbet of the day served with a cookie
6

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.