Menu

Menu

Faithful to tradition and sensitive to good taste offers typical dishes of roman and national cousine.
Quality of raw material and respect of territory inspire daily the work of our chef.

Starters

  • Selected Parma Ham, hand sliced

  • “Alessio” selection of charcuterie and cheeses

  • selection of cheese with honey and jams

  • Buffalo mozzarella dop (250)

  • Buffalo mozzarella and Parma ham

  • Ham and melon(in season)

  • Tomato and mozzarella

  • Tomato and buffalo mozzarella

  • Grilled and gratinéed vegetables

  • Seafood* salad

  • Marinated salmon with orange and mint

  • Sautéed mussels and clams with toasted bread

  • Courgette flower

  • Stockfish fillet

  • Mixed fried of fillet cod, courgette flowers, jewish style artichoke

  • Toasted bread with tomato

  • Toasted bread with lardo di Colonnata

  • Toasted bread with 'nduja sausage

  • Mixed bruschetta

First Courses

  • Long pasta with tomato, bacon and pecorino cheese

  • Short pasta with egg, bacon and pecorino cheese

  • Long pasta with pecorino cheese and black pepper

  • Pasta with meat and tomato sauce

  • Filled pasta with parmesan cheese, meat and tomato sauce

  • Ricotta cheese and spinach ravioli with tomato sauce and basil

  • Fresh pasta with clams and porcini mushrooms*

  • Short pasta with salt cod and toasted breadcrumbs

  • Spaghetti with seafood*

  • Creamy prawns risotto

  • Gnocchi with zucchini flowers and shrimps

  • Vegetables soup with toasted bread

Meat main courses

  • Grilled sliced beef with grilled vegetables and potatoes

  • Grilled fillet steak

  • Fillet steak with green pepper sauce

  • Veal saltimbocca with ham and sage leaves

  • Roast lamb chops

  • Roasted pork

  • Thin strips beaf with rocket salad and cherry tomatoes

  • Chicken with peppers in tomato sauce

Fish main courses

  • Grilled sea bream

  • Baked sea bream and potatoes sliced

  • Grilled sea bass

  • Baked sea bass and potatoes sliced

  • Fried mixed calamari* and prawns*

  • Tuna steak with balsamic vinegar and pink pepper

  • Crispy codfish with escarole and taggiasca olives

Side dishes

  • Roast potatoes

  • Fried potatoes*

  • Roman style,boiled artichoke (in season)

  • Jewish style,deep fried artichoke (in season)

  • Roman style bitter chicory buds in anchovy sauce(in season)

  • Mixed salad

  • Tomatoes salad and basil

  • Sauteed chicory

  • Broccoli

Pizza

  • "Margherita" with tomato sauce and mozzarella

  • "Our margherita" with tomato sauce, fresh basil,buffalo mozzarella, olives, extra-virgin olive oil

  • "Romanesca" with roman broccoli, sausage and shaved roman pecorino

  • "Marinara" with capers and anchovies

  • "Funghi" with mushrooms

  • "Capricciosa" with tomato, mozzarella cheese, mushrooms, eggs, artichokes, ham and black olives

  • "Focaccia" with bresaola, rocket saled and parmesan cheese

  • "Vegetariana" with tomato, eggplant, zucchini, peppers, mushrooms

  • "Calabrese a Roma" with 'nduja (typical salami produced in Calabria), onions and peppers

  • "Gricia style" with cheese, bacon and zucchini

  • "4 cheeses"

Desserts and Fruits

  • Chocolate cake with ice cream

  • Creme Brulee

  • Creme Caramel

  • Cooked cream

  • Tiramisù

  • Tiramisù with strawberries

  • Sliced seasonal fruit

  • Lemon sorbet

  • Ricotta and pistachio cake

  • Amaretto frozen dessert

  • Ice cream vanille

  • Ice cream chocolate

 

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*In the absence of fresh produce, some ingredients may be frozen.