Rose Mary menu — United States

Crispy zucchini pancakes served with a basil pesto garlic sauce, topped with parmesan cheese and toasted pine nuts.

This dish features creamy stracciatella cheese served with plums, smoked grape must reduction, candied pistachios, fennel pollen, and traditional lepinja flatbread.

This salad features fresh cucumbers and tomatoes tossed in a tangy mustard seed vinaigrette, topped with grilled red onions and fresh herbs.

Grilled corn topped with a spicy spreadable pork sausage aioli, salty ricotta cheese, toasted almonds, and fresh chives.

Fresh summer beans served with a creamy tuna sauce, toasted pine nuts, pickled red onions, and garlic oil.

Fresh watermelon served with salty prosciutto, pecorino cheese, candied pecans, and a drizzle of chili oil.

Grilled summer squash served with a savory parmesan cheese sauce, beef fat, pickled squash, and fresh basil.

Tortellini pasta served with a blend of red peppers, eggplant, preserved zucchini, parmesan cheese, and pine nuts.

Soft potato dumplings served with a slow-cooked beef cheek stew and topped with aged sheep's milk cheese.

Rigatoni pasta served with braised goat and tangy Pantaleo goat cheese.

Radiatore pasta tossed in a creamy sauce made with Pecorino Romano cheese and cracked black pepper.

Handmade button-shaped pasta filled with ricotta, served with sungold tomatoes, savory lamb pancetta, fresh basil, and a toasted breadcrumb topping.

Long, ribbon-shaped pasta served with a savory lamb ragu and topped with caciocavallo cheese.

Chitarra pasta served with crab, grilled corn, and scorzone truffle.

A slow-cooked risotto prepared with tender veal breast, chicken thigh, tomato, and Parmesan cheese.

This squid ink risotto is prepared with a lobster-based broth, topped with tender confit squid and fresh tarragon.

Creamy risotto prepared with summer squash, garlic, squash blossoms, and fresh basil.

Fresh clams grilled and served with a savory smoked pepper butter.

Thinly sliced raw tuna served with crispy capers, a shallot-beef fat vinaigrette, and a veal-based aioli.

Shrimp sautéed in a tomato and Calabrian chile sauce, topped with a crispy garlic gremolata.

Tender baby octopus slow-cooked with garlic, potatoes, and peppers.

Grilled branzino served with artichokes, a savory soppressata vinaigrette, and grilled lemon.

A savory pastry filled with a blend of seasoned beef, onions, and melted mozzarella cheese.

Grilled minced meat sausages served in a soft flatbread with roasted red pepper spread, creamy dairy spread, and diced red onions.

Grilled meatballs served with a roasted red pepper spread, green garlic yogurt, and dill pickles.

Bell peppers stuffed with savory duck sausage, topped with melted provolone cheese, fresh basil, and a classic tomato sauce.

Tender pork ribs glazed in a sweet and tangy Calabrian chile sauce, served with walnuts and a refreshing cabbage and yogurt relish.

Roasted duck served with strawberries, fennel, and a savory amaro-infused sauce, finished with a dusting of fennel pollen.

This 16-ounce bone-in lamb saddle is roasted in lamb fat and served with roasted carrots, pickled shallots, and pistachios.

This 24-ounce bone-in ribeye is seasoned with a porcini mushroom rub and served with grilled spring onions, chili, and balsamic vinegar.