Strega Restaurant

Tasting of Siberian sturgeon black caviar, farmed in Italy, in the Tormo River region (1.06oz) with toasted white bread

Organic baby arugula and shaved fennel tossed with marinated Roman artichokes, served with a silky avocado mousse

Angus strip sirloin, shaved truffle, and champignon mushrooms, and Japanese sesame and yuzu vinaigrette

Stale bread, aromatic vegetables, broccoli rabe, escarole and cannellini beans

Slow-cooked octopus served with creamy polenta and a roasted red pepper essence

Roasted celeriac steak accompanied by Parmigiano Reggiano fonduta, toasted hazelnuts, and black garlic oil

Selection of salami: lamb and rosemary, elk cacciatorini, wagyu and truffles, and finocchiona toscana with tarallo and olives

Silky cauliflower velouté paired with charred vegetable oil and garnished with crispy fried leeks and parsley oil

Sheep ricotta mousse, dark chocolate chips, and candied citrus fruit peel

Dark chocolate mousse with white chocolate fondue topping

Millefoglie pastry layers filled with chantilly cream and wild sour cherry

Selection of seasonal flavors

Savoiardo, ‘aria di mascarpone’ and espresso

Traditional Roman "fondue" of salty, piquant Pecorino Romano DOP*, enriched by a complex and aromatic blend of 16 different, globally sourced peppercorns

Revisitation of a Neopolitan classic: potato gnocchi, slow-cooked San Marzano DOP* tomato sauce, mozzarella di bufala and basil oil

Pearl barley in a spider crab bisque with crab meat and fresh lime zest for brightness

Egg-yolk sauce with pecorino romano and parmigiano reggiano DOP* and crispy cured Tuscan guanciale

12-hour Neapolitan ragù of slow-braised pork ribs, beef cheek, and oxtail, finished with a silky, melted fondue of smoked Agerola provola

Pan-seared Mediterranean sea bass served with Puttanesca sauce - San Marzano tomatoes, olives, and capers - accompanied by herb-tossed potatoes and a delicate fennel cream

Braised beef cheek complemented by lime infused potato purée and sautéed oyster mushrooms

Succulent slow-roasted Moulard duck breast served with pumpkin velouté, chestnuts, and an aged balsamic reduction

Monkfish fillet topped with sea zabaglione (perfect egg cream) and a crunchy seaweed panko crust