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 SalamiUSD 24.00
Selection of salami: lamb and rosemary, elk cacciatorini, wagyu and truffles, and finocchiona toscana with tarallo napoletano and black olives
Carpaccio TonnatoUSD 25.00
Angus strip sirloin, tuna dressing, Pantelleria capers leaves and cured egg-yolk dust
Seppia e PiselliUSD 24.00
Cuttlefish strings, dashi peas velouté and shaved summer black truffle
Parmigiana di MelanzanaUSD 22.00
Eggplants, cannellino Flegreo tomato sauce, parmigiano Reggiano mousse
Tartare di TonnoUSD 25.00
Yellow fin center cut tuna loin tartare, fennel and orange salad with Japanese-inspired dressing
StregaUSD 18.00
Salad with fresh seasonal products
Royal CaviarUSD 130.00
Tasting of Siberian sturgeon black caviar from Amur River region (1.06oz) with toasted white bread
PASTA
Risone Limone e ProvoloneUSD 33.00
Orzo pasta, Provolone del Monaco DOP* fondue, anchovies, capers-parsley-tomato powder
Bucatini Cacio e PepeUSD 33.00
Pecorino romano DOP* and black pepper fondue (a blend of 16 different peppercorns sourced from around the world)
Trofie al PestoUSD 35.00
Trofie pasta, Ligurian basil pesto, bisque mayo and red Argentinian shrimp tartare
Gnocchi alla SorrentinaUSD 30.00
Revisitation of a Neapolitan classic
Rigatoni al Ragù NapoletanoUSD 36.00
Beef and pork ragù - pork rib, beef cheek and tail - fondue of Agerola provola
SECOND COURSE
Tataki di ManzoUSD 40.00
Angus chuck flat iron steak tataki, and sicilian vegetable 'caponata'
Salmone di Wester RossUSD 38.00
Salmon fillet, creamy dashi sauce and baby bok choy
Coscia d'AnatraUSD 38.00
Brasied bonless duck leg and thigh, jus, mint infused string beans and mesclun salad
BranzinoUSD 40.00
Branzino fillet, saffron potato velouté and lacinato kale
