Le Jardin

Crispy zucchini flowers filled with mozzarella and anchovies, lightly fried and drizzled with local truffle honey.

A Roman classic elevated with fresh black truffle, Pecorino Romano, and cracked black pepper.

Veal cutlets topped with prosciutto and sage, pan-fried to perfection in a white wine sauce.

Creamy Arborio rice with earthy porcini mushrooms, Parmigiano-Reggiano, and a touch of parsley.

Silky smooth vanilla bean panna cotta, served with a vibrant medley of fresh forest berries.