Menu and wine list
Starters
Raw Veal tartare served with Tonnè sauce, powder Capers and Celery
18
Homemade Beef carpaccio with Aromatic Herbs served with Artichokes and Primosale cheese
20
Raw Croaker carpaccio served with wild Rocket and Yogurt sauce with Kiwi vinegar
20
Raw Prawns served with dried Tomatoes, Oregano and Stracchino cheese
24
Seared Cheese served with Pumpkin cream, Chestnut crumble and Spinach
18
Savoy Cabbage rolls stuffed with potato cream Leek and Chili Pepper
16
First Courses
Carbonara style Rigatoni with Egg yolk, Roman Pecorino cheese, Pepper and Hog Jowl
18
Duck and Orange zest Ravioli topped with smoked Scamorza cheese fondue and Roast gravy
20
Artisanal Spaghetti with Mantis Shrimps, Tomato sauce, confit Datterini tomatoes and Aromatic Herbs Oil
22
Artisanal Linguine with Turnip Greens and Calamari
24
Homemade Fettuccine with Porcini Mushrooms, salted Butter and Parsley
20
Chickpea soup with Pasta, toasted Hazelnuts and sautéed Roman-style Savoy Cabbage (Garlic, Oil and Chili Pepper)
16
Dishes can be made gluten free upon request. The type of pasta may vary
Second Courses
Honey glazed Duck breast with Berry dip served with sautéed Roman-style Chicory (Garlic, Oil and Chili Pepper)
28
Veal fillet served with Herb Potato quenelles and green Pepper sauce
32
Beef Cheek cooked in Chestnut Beer served with smashed Celeriac
30
Grilled Croacker and Endive served with Lime Yogurt sauce
28
Citrus Fruit stuffed Calamaro served with sautéed Roman-style Broccoli (Garlic, Oil and Chili Pepper)
28
Vegetables cutlet served with baked Potatoes
20
Side Dishes
Acquaponics biological farming mixed Salad
7
Baked/fried Potatoes
8
Sautéed Roman-style Chicory (Garlic, Oil and Chili Pepper)
8
Sour Broccoli
8
Grilled Porcini Mushrooms with Thyme and Sage
14
Desserts
Pineapple cannolo with Maldon Salt, Raspberries and Lime zest
10
Classic Italian Coffee dessert
10
Italian Trifle with Sponge Cake dipped in Alchermes liqueur, Chocolate and Custard
12
Buffalo Ricotta cheesecake with Tangerine and Basil
12
Different Chocolate textures and Raspberries
14
Homomade Almond biscuits with Vin Santo (sweet wine)
10
Regional Cheese platter served with artisanal Honey and homemade Jam dip