James Beard award-winning chef and owner Jody Adams embraces New England ingredients with regional Italian culinary traditions.  In July and August Rialto turns toward Sardinia, the lesser-known of Italy’s two large islands.  Current menu offerings include a Tuna crudo with a garlic-walnut sauce and Sardinian bottarga; Sardinian cheese and potato ravioli with mint, basil and saffron tomatoes; and Grilled rack of lamb and a smoked ground-lamb tart with figs, olives and myrtle.  The Rialto bar menu features small bites and antipasti dishes along with heartier fare like Sesame eggplant sandwiches in pita with feta and peppers and Penne Bolognese.

A welcoming gathering place for the community and hotel guests, patrons enter the restaurant via a white stone path inspired by an ancient Roman road, passing by the illuminated onyx bar into the dining room. Curved banquettes and cozy nooks invite intimate conversation with pumpkin, olive, and white draperies evoke the warm colors of the Italian countryside. Rialto's new terrace offers diners an al fresco alternative shaded beneath a saffron-colored awning amid vine-covered trellises.