At Strega, our mission is to transport our guests to the Italy we cherish. Drawing inspiration from traditions across the Italian peninsula, we are dedicated to crafting an authentic Italian experience. With a profound appreciation and understanding of Italy's rich history and culinary heritage, we prioritize using imported Italian products and are committed to maintaining authenticity in our recipes and menu selections. At Strega, we believe that cooking with seasonal, authentic ingredients means there is not need for unnecessary embellishment - our food tastes great, is fresh, and at its peak. Our experience is crafted through a series of selected choices. We take pride in serving freshly made dishes, embracing wholesome Italian cooking with fresh and healthy ingredients. Our goal is to ensure that each guest leaves Strega with a deeper appreciation of Italian culture and strong desire to return.
Antipasti
Selezione di Salami24,00 USD
Selection of salami: lamb and rosemary, elk cacciatorini, wagyu and truffles, and finocchiona toscana with tarallo napoletano and black olives
Carpaccio di Manzo25,00 USD
Angus strip sirloin, shaved truffle and champignon mushrooms and sesame dressing
Capesanta26,00 USD
Grilled scallops served with dashi peas velouté, semi-dry tomatoes and snow peas with crunchy guanciale
Polpo Grigliato26,00 USD
Grilled octopus, Romesco sauce, octopus mayo, 'agrodolce' Tropea IGP red onion and novelle potato
Okonomiyaki20,00 USD
Cabbage egg-cake, katsuobushi (tuna flakes) and homemade mayo dressing
Strega18,00 USD
Salad with fresh seasonal products
Royal Caviar130,00 USD
Tasting of Siberian sturgeon black caviar from Amur River region (1.06oz) with toasted white bread
Pasta
Carbonara d'Anatra35,00 USD
Mezze maniche, duck egg yolk, pecorino Romano DOP* and parmigiano Reggiano DOP* truffle fondue and duck prosciutto
Bucatini Cacio e Pepe33,00 USD
Pecorino romano DOP* and black pepper fondue (a blend of 16 different peppercorns sourced around the world)
Linguine ai Gamberi36,00 USD
Linguine with red Argentinian shrimp bisque, tomato sauce topped with lime infused red shrimp tartare
Gnocchi alla Sorrentina30,00 USD
Revisitation of a Neapolitan classic
Rigatoni al Ragù Napoletano36,00 USD
Beef and pork ragù - pork rib, beef cheek and tail - fondue of Agerola provola
Second Course
Tataki di Manzo39,00 USD
Angus chuck flat iron steak tataki, and sicilian vegetable 'caponata'
Salmone di Wester Ross36,00 USD
Salmon fillet, creamy dashi sauce, baby bok choy and citrus gel
Rollè di Coniglio36,00 USD
Rabbit rollè, parsley root purée and roasted multicolor baby carrots
Stracotto di Agnello38,00 USD
Slow-cooked lamb leg and shoulder served over sunchoke velouté with broccoli rabe
Branzino39,00 USD
Branzino fillet, saffron potato velouté and lacinato kale