White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Dining Room


Créme Brûlée / 10
Vanilla Custard with Berries and a Maple Cookie
Castelnau de Suduirant Sauternes  14

House-Made Gelato or Sorbetto / 8
Two Scoops on Pizzelle (Ask Server for Flavors)
2012 Zagara, Moscato d’Asti  9

Profiteroles / 10
Chocolate Ganache, Vanilla Bean Gelato, and Crushed Nuts
Dow’s LBV Ruby Porto  11

Beer Float / 12

Sixpoint Cream Ale with Coffee Beans, Licorice and Fennel-Seed Gelato, Rhubarb Syrup,
and Pistachio Biscotti Crumbs

Chocolate Panna Cotta / 10
Dulce de Leche, Vanilla Sea-Salt Honeycomb and Kumquats
Churchill 10 year Tawny Porto  12

Cheese Plate / 14
Selection of Three Ripe Cheeses
Pedro Ximenez, Sherry, Barbadillo  9

Tuscan Almond Biscotti / 4
(add Traditional Vin Santo Dessert Wine +10)
(add Chocolate Dipping Sauce +1)

**please inform your server if a person in your party has a food allergy

   *Our menu is in a constant state of evolution. It is subject to change on a daily basis contingent on product quality and availability.*