While the use of the colors of the Italian flag was amusing, the individual flavors of the three cheeses were completely lost.
Seared pork loin aioli and Portobello risotto was a decision I would quickly regret.
According to the menu, these pork medallions were marinated in olive oil, garlic, shallots, and fresh thyme, sautéed, and then topped with roasted tomatoes and caper aioli. That sounded all well and good on paper, but the actual product was little more than three medallions of desiccated pork that were bereft of flavor and topped with a squiggle of raw herb puree.
I wish I could say that risotto was better but, pool of oil aside, this waste of rice was more like congee than any proper risotto.