The Trapiche Room

with toasted farro and crab timbale

with a violet beet foam

marinated eggplant caponata, shaved parmigiano finished with trapiche extra virgin olive oil

accompanied by our fruity mango and avocado salsa and a sesame flat bread

charred rapini, and a wild porcini mushroom fondue

tossed in a green olive pesto with a saba reduction

rosemary scented focaccia crouton, flakes of pecorino cheese and our creamy caesar dressing

with ricotta salata, marinated artichokes and zellwood baby mushrooms, finished with sweet aged balsamic

with a tangy pomegranate gastrique and crispy white polenta

with speck, glazed carrots, roasted fingerling potatoes and a bold grappa cherry sauce

dusted with sale speziato, topped with a rich lobster-limoncello sauce and accompanied with a silky farro risotto

truffled-scented potato flan, sage tuile and a robust chianti demi-glaze

flaky almond cous cous, kumquat compote and grain mustard butter

gnocchi alla romano soufflé perfumed with orange gremolata

with braised calamari, marinated rock shrimp and rapini chiffonade

with ricotta salata, marinated artichokes, and zellwood baby mushrooms, finished with sweet aged balsamic

with a violet beet foam

gnocchi alla romano soufflé perfumed with orange gremolata

flaky almond cous cous, kumquat compote and a grain mustard butter

green apple sorbet and organic key-lime gelee

with driscoll strawberry compote and a sugared orange chip

candied rose petals and petite hazelnut biscotti

green apple sorbet and organic key-lime gelee

with driscoll strawberry compote and a sugared orange chip

mocha créme and a brittle espresso tuile