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 SOTTOCENERESemi-soft cow’s milk cheese studded with slices of white and black truffles from the Veneto
NICASIO SQUARE Soft, cow’s milk washed rind cheese from Nicasio Valley Cheese Company ROCCOLO Semi-firm, cow’s milk cheese from Lombardia. This cheese has an earthy and round flavor with hints of forest mushrooms MAYOR OF NYE BEACH Semi-soft goat’s milk cheese washed with ale. Pungent with a touch of sweetness from Rivers Edge Creamery in Oregon
Selection of two cheeses – 9. Selection of three cheeses – 13. Selection of four cheeses – 16.
Dolci CHOCOLATE OBLIVION CAKE COFFEE AND DOUGHNUTS CHOCOLATE CHIP ICE CREAM SANDWICH RHUBARB UPSIDE-DOWN CAKE GOAT CHEESE CHEESCAKE VANILLA BEAN PANNA COTTA SORBET |
VINO DOLCE Moscato d’AstiVIETTI / Piemonte / 200910. / 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
Kantico Passito / ANTICA TINDARI 2005 / Sicilia 14. / 500 ml bottle 66.
Albana di Romagna / LEONE CONTI 2003 / 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. |
