Travel through history with a Roman Empire–inspired feast. It’s a sensory journey through ancient culinary traditions, reimagined for the modern table.  We'll also be joined by local historians as special guests, adding rich context to the evening's experience.

Hors d’oeuvres
Stuffed Grape Leaves with Pine Nuts and Currants
Tender grape leaves wrapped around a fragrant filling of rice, pine nuts, and currants. Inspired by ancient Mediterranean trade routes and the Roman love of sweet-savory flavor combinations. Stuffed leaves were a staple of elite feasts, symbolizing hospitality and abundance.

Salad

Fennel, Citrus, and Olive Salad
Shaved fennel, segmented citrus, and brined olives dressed in a light vinaigrette. A refreshing nod to Roman coastal cuisine, where bold, cleansing flavors balanced richer courses. Fennel was prized for its digestive properties, while olives and citrus were central to both economy and diet.

Main
Herbed Lamb with Farro and Roasted Root Vegetables
Succulent lamb slow-cooked with rosemary, thyme, and oregano, served over nutty farro with a medley of fire-roasted root vegetables. Lamb was a frequent feature of Roman banquets, especially during festivals, and farro—Rome’s original grain—was a cornerstone of early Roman agriculture and military sustenance.

Vegetarian Main
Chickpea and Eggplant Stew with Coriander and Mint
A hearty vegetarian dish of stewed chickpeas, roasted eggplant, and aromatic herbs. Chickpeas were a staple in the Roman diet, valued for their heartiness and versatility. Eggplant arrived later through trade but reflects the evolving Roman palate influenced by Eastern spice routes.

Dessert
Pine Nut & Rosemary Tart with Fig Compote
A shortcrust tart filled with toasted pine nuts and rosemary syrup, served alongside warm compote of figs grown on the farm. A tribute to the Roman love of nuts, herbs, and figs in sweet preparations—ingredients that carried meanings of fertility, luxury, and ritual significance in ancient Rome.

After-Dinner Petit fours
Figs with Mascarpone, Pistachios, and Honey
Fresh farm-grown figs topped with whipped mascarpone, crushed pistachios, and golden honey—simple, symbolic, and decadent. Figs were sacred in Roman mythology and associated with Bacchus and abundance, while honey was both a sweetener and an offering to the gods.