ORO

Each month, ORO will curate a menu highlighting a different region in Italy. FEATURING Umbria: Nestled in the ‘green heart’ of Italy, Umbria’s cucina povera (peasant cooking) relies on fresh, seasonal ingredients with simple preparations.  Menu: APPETIZER: Zuppa di Ceci e Castagne A hearty chickpea and chestnut soup from the old hilltop town of Todi, Perugia. SECONDI: Pasta alla Norcina Pasta from the ancient town of Norcia, Perugia, featuring al dente fresh pasta in a creamy white wine sauce with mushrooms and house-made pork sausage. ENTRÉE: Gallina Ubriaca A regional delight, this tender ‘drunken’ chicken is marinated in Orvieto wine and grappa, then slowly cooked to deliver a flavourful dish with Umbria’s rustic charm.

Enjoy an assortment of small, crustless finger sandwiches with various fillings, fine pastries, scones, and a spot of tea. Afternoon tea menu: Savoury: ◦ Vol au vent smoked salmon: smoked salmon, shallots, capers, parsley, mayo, dill, lemon zest ◦ Cucumber rolls: cucumber, cream cheese, mint, basil, white bread. ◦ Chicken salad tartlet: Rotisserie chicken, celery, green apple, cottage cheese, lemon juice, apple cider vinegar, crispy bacon, fried leeks ◦ Eastern bite: Phyllo pastry tartlet, herb and garlic hummus, Mediterranean grilled veggies, sprouts Sweets: Lemon Meringue tarts | Brownies | Scones | Strawberry jam | Whipped cream | Macarons A selection of fine herbal and traditional teas

Welcome to Tuscany. Menu: Crostini Neri: Chicken liver, Capers, Anchovie Pappa Al Pomodoro: San Marzano Tomato, garlic, onion and focaccia stew, mozzarella foam and basil dust. Bistecca Fiorentina: Grilled T-Bone steak, Artichokes Alla Romana style, Horseradish Cream on a bed of Balsamic Jus.