Cicchetti

Grilled lamb chops marinated with rosemary and garlic, served blistered 'finger-burning' hot, with a side of seasonal greens.

Crispy fried zucchini flowers filled with creamy ricotta and a hint of anchovy, served with a lemon-herb aioli.

Classic Roman pasta dish with Pecorino Romano and black pepper, elevated with freshly shaved black truffle.

Creamy Arborio rice slow-cooked with earthy porcini mushrooms, white wine, and Parmesan cheese.

Silky smooth pistachio panna cotta, topped with crushed pistachios and a delicate raspberry coulis.