Alloro

Italian Cheese and/or Cured Meats

Pecorino di Fossa: sharp ewe's milk cheese sotto Fieno:cow's milk cheese aged under hay sotto Cenere al tarlufo: truffle cow's milk cheese aged under ash Pecorino Ubriaco:sheep's milk cheese aged under Barbera-wine must Robiola: soft, creamy cow's milk cheese Taleggio:soft, buttery, mild aged cow's milk cheese

Mortadella Salame Genoa Culatello prosciutto: cured park rump Lonza: air cured pork loin Soppressata Speck: smoke-cured pork flank

The Eggplant Parmesan, traditional and revisited

Buffalo mozzarella with tomato tartar and basil sorbet

Chilled tomato and strawberry soup with avocado, almonds and fried mussels

Scallops with pistachio buffalo ricotta and spinach juice

Beef tartar with mango and Dijon mustard sorbet

Baby spinach with watermelon, goat cheese, and toasted almonds

Crispy cannelloni stuffed with buffalo mozzarella and ricotta in a light tomato sauce

Fresh "chitarra" pasta tossed with langoustine and fava bean pesto

Fettuccine tossed in white veal ragu

Fusili tossed in arugula pesto with Parmesan foam

Fried spaghetti in a light tomato and basil sauce

Green pea puree topped with prosciutto foam and wild black rice crackers

Breaded filet of salmon stuffed with buffalo mozzarella, celery leases and black truffles with an arugula and cherry tomato salad

Lavender-crusted swordfish steak. over a bed of spinach

Filet mignon with marinated bell peppers, jasmine tea potato puree, and caramelized soy sauce

Loin of lamb in a fresh mint reduction with egg plant puree and pecorino cheese foam