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
|Formaggi SOTTOCENERESemi-soft cow’s milk cheese studded with slices of white and black truffles from the Veneto
Soft, cow’s milk washed rind cheese from Nicasio Valley Cheese Company
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.
CHOCOLATE OBLIVION CAKE
COFFEE AND DOUGHNUTS
CHOCOLATE CHIP ICE CREAM SANDWICH
RHUBARB UPSIDE-DOWN CAKE
GOAT CHEESE CHEESCAKE
VANILLA BEAN PANNA COTTA
|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
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.