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