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
From the great wine region of Piedmont in the Alta Langa comes cow, sheep and goats milk blend. Utlilizing three milks allows for a balanced, earthy, full yet tangy flavor.NOBILE di CAPRA
CassArrigoni has crafted 100% goat’s milk with a traditional wash rind. Hailing from Peghera in the city of Bergamo is a taleggio style production.PROVOLONE MANDARONE
Coming from Lombardy is this cheese 3 years in the making. Aged by the Guffatini family inside their Piedmontese silver mines. This piquant cow’s milk production delivers flavors of fruit, caramel, horseradish followed by a long, dry finish.
ERBORINATO MALGHESINO LODIGIANO
Cheese plate – 18.
CHOCOLATE OBLIVION CAKE
SWEET FENNEL PANNA COTTA
PECAN BREAD PUDDING
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.