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
Carpaccio di Manzo22,00 US$
Angus strip sirloin, shaved truffle and champignon mushrooms and sesame dressing
Capasanta24,00 US$
Grilled scallops served with miso cannellini beans and spicy fish carpaccio
Polpo Grigliato24,00 US$
Grilled octopus, Romesco sauce, octopus mayo, 'agrodolce' Tropea IGP* red onion and novelle potato
Verza Stufata18,00 US$
Cabbage stew, buffalo cacioricotta, lardo (Tuscan cured pork belly) and crostini
Vellutata di Porro16,00 US$
Leek velouté and roasted vegetable infused oil
Strega18,00 US$
Salad with fresh seasonal products
Adamas Caviar160,00 US$
Tasting of Siberian sturgeon black caviar farmed in Italy (1.06oz) with toasted white bread and whipped homemade butter
Pasta
Risone ai Gamberi e Limone35,00 US$
Orzo pasta, shrimp bisque, red Argentinian shrimp, and lemon
Bucatini Cacio e Pepe33,00 US$
Pecorino romano DOP* and black pepper fondue (a blend of 16 different peppercorns sourced from around the world)
Spaghetti Aglio Olio e Peperoncino33,00 US$
Spaghetti with garlic, olive oil, and bottarga di tonno rosso (dried, salted, pressed roe of Mediterranean red tuna)
Gnocchi alla Sorrentina30,00 US$
Revisitation of a Neapolitan classic
Rigatoni al Ragù Napoletano35,00 US$
Beef and pork ragù - pork rib, beef cheek and tail - fondue of Agerola provola
Second Course
Cappello del Prete Brasato38,00 US$
Braised flat iron steak, grilled king trumpet mushroom and Tropes IGP* red onion
Salmone di Wester Ross36,00 US$
Salmon fillet, creamy dashi sauce, salmon caviar, baby bok choy and citrus gel
Baccalà alla Amatriciana35,00 US$
Cod fillet, Amatriciana sauce and potatoes
Stracotto di Agnello38,00 US$
Slow-cooked lamb leg and shoulder served over sunchoke velouté with broccoli rabe