Unwind, Italian-style, at Rialto, where James Beard Award-winning chef Jody Adams brings an Italian perspective to New England ingredients. This September and October Rialto's kitchen turns its focus to the snowy mountains & mild valleys of Trentino-Alto Adige, whose ideal climates lend themselves to fresh fruit, hearty meats and sausages, smoked hams, and cows milk cheeses like Asiago-- all of which you'll find on our new Fall Dinner Menu. Current menu offerings include Smoky Speck with Stuffed Grape Leaves; handmade Rye Tagliatelle with chanterelles, squashes and asiago; Venison - Chop and Sausage - with buckwheat polenta, and Apple Strudel with Dulce de Leche and Rosemary-Cinnamon 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.