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: Citrus Braised Octopus with a potato-garlic purée, tomatoes, capers,and coriander, Whole Grain Cannelloni pasta with chanterelles, porcini, ricotta, pancetta and hazelnuts, Roasted Duck Sandwhich with Gruyère, gingered figs and hand-cut fries and an Apple Almond Cake with apple-lemon curd, chestnut honey and almond gelato. <br /><br />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.