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



november 17th


creme brulee
vanilla custard, berries, and a maple cookie  / 10

house made gelato and sorbetto
two scoops, on pizzelle (ask server for flavors) / 9

chocolate ganache, vanilla gelato, and almonds / 12

chocolate hazelnut gateau
chocolate sponge cake, praline mousse, hazelnut creme fraiche gelato / 14

baked apple
pecan doughnuts, ginger gelato, salted caramel / 11

almond biscotti / 6
(add traditional vin santo +11)
(add chocolate dipping sauce +1)

beer float
merrimach cherry chocolate ale, cherry sorbet, caramel, and maple cookie crumbs / 11
(substitute root beer at no additional charge)

cheese plate
three ripe cheeses, with accoutrements / 14


**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.*