Bottega

Hand-pinched pasta filled with slow-braised short rib, served with its own rich reduction and a sprinkle of Parmigiano Reggiano.

Creamy Arborio rice with earthy porcini mushrooms, white wine, and a touch of truffle oil, finished with fresh parsley.

A Roman classic: spaghetti simply tossed with Pecorino Romano cheese and freshly cracked black pepper, emulsified to perfection.

A succulent 28-day dry-aged Porterhouse steak, grilled rare, seasoned with salt and pepper, and a drizzle of olive oil, served with roasted rosemary potatoes.

Silky smooth cooked cream dessert infused with vanilla bean, served with a vibrant berry compote.