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 di Manzo$25.00
Angus strip sirloin, shaved truffle and champignon mushrooms and sesame dressing
Capesanta$26.00
Grilled scallops served with dashi peas velouté, semi-dry tomatoes and snow peas with crunchy guanciale
Polpo Grigliato$26.00
Grilled octopus, Romesco sauce, octopus mayo, 'agrodolce' Tropea IGP red onion and novelle potato
Okonomiyaki$20.00
Cabbage egg-cake, katsuobushi (tuna flakes) and homemade mayo 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
Carbonara d'Anatra$35.00
Mezze maniche, duck egg yolk, pecorino Romano DOP* and parmigiano Reggiano DOP* truffle fondue and duck prosciutto
Bucatini Cacio e Pepe$33.00
Pecorino romano DOP* and black pepper fondue (a blend of 16 different peppercorns sourced around the world)
Linguine ai Gamberi$36.00
Linguine with red Argentinian shrimp bisque, tomato sauce topped with lime infused red 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$39.00
Angus chuck flat iron steak tataki, and sicilian vegetable 'caponata'
Salmone di Wester Ross$36.00
Salmon fillet, creamy dashi sauce, baby bok choy and citrus gel
Rollè di Coniglio$36.00
Rabbit rollè, parsley root purée and roasted multicolor baby carrots
Stracotto di Agnello$38.00
Slow-cooked lamb leg and shoulder served over sunchoke velouté with broccoli rabe
Branzino$39.00
Branzino fillet, saffron potato velouté and lacinato kale