Caffé Strega

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

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

Grilled octopus served with Romesco sauce and roasted fingerling potatoes.

Traditional layered eggplant bake with rich San Marzano tomato sauce, fresh basil, and a blend of mozzarella and Parmigiano Reggiano cheeses.

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

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

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

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

Classic potato gnocchi served in a savory spider crab reduction with flaked crab meat and a delicate green pea purée.

A refined cut of tender lamb, slow-braised then shaped into an elegant ingot, complemented by a silky lime-infused potato purée and finished with crispy golden onions.

Succulent slow-roasted Moulard duck breast paired with a vibrant pumpkin cream brightened with orange zest and a drizzle of 25-year aged balsamic reduction.

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.

Millefoglie pastry layers filled with chantilly cream and wild sour cherry.

Sheep ricotta mousse, dark chocolate crunch, and crushed pistachios.