Unwind, Italian-style, at Rialto, where James Beard Award-winning chef Jody Adams brings an Italian perspective to New England ingredients. Menu changes monthly to reflect the best in seasonal ingredients and highlight different regional cuisine of Italy. Current menu offerings include Roasted… Asparagus with fried pecorino cheese, chestnut honey, and sherry vinegar; Potato Gnocchi with chanterelles, peas, mint, hazelnuts, and goat cheese; Maine Lamb Chop and Roasted Leg with minted ricotta ravioli, spring vegetable stew, nuts, and honey; and Maple-Pecan Profiteroles with maple-espresso glaze, chocolate sauce, salted pecans, and maple ice cream.
The Boston Globe awarded Rialto a coveted four stars in three consecutive reviews and Gourmet Magazine named it one of the "World's Top Hotel Restaurants." Visit www.rialto-restaurant.com to learn more about private and special events, cooking classes and new menu offerings. Continued