Rezdôra menu — United States

Toasted bread drizzled with high-quality extra virgin olive oil.

Creamy burrata cheese served with 24-month aged Prosciutto di Parma.

Creamy burrata cheese served with sautéed maitake mushrooms, black truffle, and fresh parsley.

Creamy stracciatella cheese served with fresh tomatoes, stone fruit, and basil.

Crispy, deep-fried dough pillows served with a selection of Prosciutto di Parma, mortadella, and guanciale.

This platter features a selection of Italian cured meats served with soft cheese, aged Parmesan, and traditional small flatbreads.

A curated selection of Parmigiano Reggiano cheese aged for five different lengths of time to showcase its evolving flavor and texture.

A fresh salad of baby lettuce tossed in a creamy pecorino cheese dressing and finished with cracked black pepper.

A refreshing salad featuring sliced fennel and nectarines, garnished with fresh thyme and toasted pine nuts.

Hand-rolled pasta served in a traditional tomato sauce from the Emilia region, topped with red shrimp and fresh chives.

Small, meat-filled pasta parcels served in a creamy Parmigiano cheese sauce.

Thin, ribbon-style pasta served with a traditional meat-based sauce from Modena.

Handmade green pasta filled with a savory blend of roasted and sautéed leeks.

A large, single raviolo filled with a runny egg yolk, served with corn, chanterelle mushrooms, and black truffle.

Fresh pasta tossed with zucchini, basil, and pine nuts in the style of Genoa.

Curly pasta served with a savory, slow-cooked sausage sauce prepared without tomato.

Small, hand-rolled pasta dumplings served in a savory slow-cooked duck meat sauce from the Emilia region of Italy.

Handmade pasta pockets filled with a slow-cooked mixture of onions and tomatoes.

A selection of three distinct pasta dishes featuring traditional recipes from different regions of Italy.

This vegetarian pasta tasting menu requires participation from the entire table and lasts approximately two hours.

A sirloin steak served with traditional sauces from the Emilia-Romagna region and a fresh herb salad.

Pan-seared halibut served with fresh fennel and sweet sungold tomatoes.

A 60-day dry-aged ribeye steak, seared and served with extra virgin olive oil and a traditional Modenese pesto.

A breaded pork chop topped with savory prosciutto, melted Parmigiano cheese, and fresh arugula.

A selection of seasonal greens sautéed with garlic and olive oil.

Small, tender onions roasted in a sweet and tangy balsamic vinegar glaze.

Roasted maitake mushrooms sautéed with garlic and fresh parsley.

Flat green beans served in a sweet and sour sauce prepared in the style of Parma.

A dish of sautéed Nardello peppers served with toasted pine nuts and fresh arugula.

A classic Italian dessert featuring layers of espresso-soaked ladyfingers and creamy mascarpone cheese, dusted with cocoa powder.

A dessert featuring olive oil prepared in four distinct ways.

A traditional Italian rice cake flavored with apricot, almond, and vanilla.

A fresh strawberry dessert seasoned with a hint of black pepper.

Please select two scoops of our house-made gelato from our featured flavors: chocolate with chocolate pearls, walnut, or extra virgin olive oil.

A selection of house-made Italian-style fruit sorbets.

A refreshing dessert featuring basil-infused gelato served with fresh tomatoes and peaches.

A curated selection of three different types of cheese.

A curated selection of five different types of cheese.

This is a cow's milk cheese produced in the Piedmont region of Italy.

A creamy, cow's milk blue cheese originating from the Lombardy region of Italy.

A soft, creamy cheese from the Piedmont region of Italy made from a blend of cow's and sheep's milk.

Piave Vecchio is a firm, aged cow's milk cheese from the Veneto region of Italy.

A traditional cow's milk cheese originating from the Lombardy region of Italy.