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First Course (choice of):

Burrata with Pistachio Pesto​​

Candied orange, honey, olive oil​

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Short Rib Arancini
Risotto rice with braised short rib, coated and fried

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Spaghetti Cacio e Pepe

Homemade spaghetti pasta tossed in pecorino and black pepper sauce garnished with edible rose and
orchid petals

 

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Second Course (choice of):

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Fettuccini Nero

Squid ink pasta with Calabrian chili, lobster, calamari, capers and white wine butter sauce topped with
toasted breadcrumbs

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Filet and Lobster Claw*

Hand cut 10 oz. Filet Mignon sousvide with Béarnaise sauce, and mashed potato

 

Braised Beef Piedmontese

Red wine braised over creamy polenta and broccolini with citrus gremolata

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Third Course (choice of):

 

Chocolate dipped Italian macaroons and berries

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Chocolate Ganache Cake with Berry Reduction​

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Mini Cannoli

 

 

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