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
Handmade in the Piedmont region, the perfect blend of pasteurized cow and
goat’s milk creates a delicately crumbly texture and a fresh, earthy flavor is enhanced by generous pieces of black truffles from Alba. Aged 6 weeks in a porous rock cave.
TESTUN CIUC en BAROLO
This free range straw yellow and slightly crumbly cow and goat’s milk cheese is ripened 12 months while coasted with pressed Nebbiolo grapes. This cheese is aged in small oak barrels. Since the animals graze the Alpine pastures freely, you get varying aromas of wildflowers, grass, thyme, chamomile, mint or caramel within this complex cheese.
Out of Lombardy, this is a soft, cow’s milk cheese similar to Taleggio. With a
washed rind and two months of cave-aging, this robiola comes with a
pungent aroma, velvety plate and rich flavor.
Coming out of Lombardy is this raw, impressively silky and sweet cheese
with aromas coming from its red berry and rose petal covered rind leading
to an ivory paste with blue veins.
Cheese plate – 20.
CHOCOLATE OBLIVION CAKE
ROSE WATER PANNA COTTA
PECAN BREAD PUDDING
GOAT CHEESE CHEESECAKE
CINNAMON SOAKED SPONGE CAKE
|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.