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.


Formaggi
BOHO BELLE

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.

 

Dolci

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

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

BASIL MASCARPONE CHEESECAKE
Strawberries, pine nut brittle
8.

CINNAMON ESPRESSO CUSTARD
Chocolate shortbread
8.

FENNEL POLLEN POLENTA CAKE
Honey gelato, cherries, vino cotto
9.

PEACH WALNUT CRUMBLE
Lemon cream
8.

SORBET
Seasonal sorbet of the day served with a cookie
5.5

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.