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
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
Sicilian style fried dough, orange blossom honey, pistachios, vanilla milkshake
SPICED APPLE CARROT CAKE
Goat cheese frosting
ICE CREAM SANDWICH
Chocolate chip cookies, chocolate ice cream
Mascarpone, whipped cream, orange zest
Seasonal sorbet of the day served with a cookie