We made up for it by running each bite of meat through the dish's delicious mushroom-wine sauce. I'm glad I did. These were delicate little baby back ribs, baked just to the point where the meat put up a little resistance, and covered with a respectable, well-balanced barbecue sauce. They were actually better than the last rack I'd eaten at the old Serafino's. That treatment gave them just enough of an Italian flavor to keep them in context with the rest of the meal.
Entrees come with soup or salad and a side dish.
For soups, we liked the mushroom Florentine, with plenty of fresh spinach, but we wondered why there was no pasta in the minestrone. Salads combined iceberg and romaine lettuce with red onions, red cabbage, cucumbers, carrots, tomatoes and croutons. And for a side dish, order the house potatoes, which are cooked in garlic, white wine and lemon, then sprinkled with Parmesan cheese. What I liked best was the top layer of still-gooey mascarpone cheese, sweetened with liqueur and dusted with cocoa. Service at all three meals was good, though at one point, I thought things were overdone.