Lana

Crispy zucchini flowers filled with ricotta and anchovy, lightly fried and served with a lemon aioli.

Hand-made orecchiette pasta with sautéed turnip tops, garlic, chili, and a hint of anchovy.

Creamy Arborio rice with a medley of wild mushrooms, finished with parmesan and truffle oil.

Grilled lamb cutlets marinated with herbs, served with a fresh mint and pea pureé.

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