(From January 2011) A first-course insalate combined baby spinach with shavings of pear, fennel, and Parmesan; a lemon-and-white-truffle vinaigrette was subtle but perky. Neatly folded tortelloni stuffed with creamy fontina cheese and strewn confetti-style with bits of crab, mushroom, and asparagus made a delightful lunch; we especially enjoyed the sauce of white wine, butter, and truffles. Classic tiramisu, moist and light, and dark-and-white-chocolate cake with hazelnut gelato were fine finishes. Appropriately, the wine list leans toward interesting Italians. Bar.