F O R M A G G I

Parmigiano Reggiano (Parma, Italy): Farm # 2895 June 2003
Organic DOP mountain cow's milk cheese by Santa Rita

Manchego (La Mancha, Spain): Aged raw sheep's milk cheese.
Almost sweet, dark flavors.

Toussaint (Poughkeepsie, NY): Sprout Creek Farm's semi-firm cheese from grass-fed
jersey and guernsey cow's milk with a slightly sharp flavor.

Idiazabal (Azpeitia, Spain): Semi-hard raw sheep's milk cheese.
Smoked Farmhouse cheese made with lamb rennet.

Bayley Hazen Blue (Greensboro, VT): Raw Ayrshire cow's milk cheese based on a Devon Blue recipe.
Dry & crumbly cheese from Jasper Hill.

Le Sarlet (France): Young creamy, tangy, goat's cheese

Crottin (Cornish, NH): Hi-Land Farm's rind ripened goat's cheese

$7 per choice

D E S S E R T S

Panna Cotta all'Aceto Balsamico 12
"cooked cream" drizzled with 10 year aged balsamic vinegar

Suggested Dessert Wine:
Pedro Ximenez “Murillo” Lustau (Spain) 17

Torta di Cioccolato e Mandorle 10
E. Guitard bittersweet chocolate cake with whipped cream and almond

Suggested Dessert Wine:
Sagrantino Passito di Montefalco Ruggeri (Umbria, Italy) 10

Torta di Arancie e Olio di Oliva 10
oliove oil and almond pound cake with house-made chesnut honey ice cream

Suggested Dessert Wine:
Vin Santo Bindella '99 (Toscana, Italy) 14

Crostata di Frutta Stagionale 9
classic seasonal fruit tart

Suggested Dessert Wine:
Brachetto d'Acqui Giacomo Bologna '03 (Piemonte, Italy) 12

Biscotti e Vino Passito 12
dried cherry-walnut biscotti & chocolate-pistachio biscotti
served with a glass of Sagrantino Passito di Montefalco

Sorbetto del Giorno 9
daily house-made sorbet and ice cream