The side of spaghettini sops up some of the excessive butter. Olive oil in place of butter would improve the dish immensely. All told, however, it has more heft than one would expect. Despite oil on the table, the herb-flavored yet uninteresting house bread is oiled. Better to leave that decision to the patrons.
Diners choose toppings from among caramel, raspberry and other fruits.
The caramel complements the sweet dairy notes of the panna cotta very effectively. The very sweet but otherwise competent tiramisu comes in a huge cake-shaped serving. But to enjoy the potential of this well-made, slightly complex wine, you'll first have to find wine glasses that don't smell like old cleaning fluid. I settled on using water glasses, which smelled merely of chlorine. The dining room manager watched these attempts but chose to stay uninvolved.