• Appetizers

    • Apulian-Style Green Bean Salad with Hard-Boiled Egg, Cherry Tomatoes, Red Onion and Basil

    • Cod Meatballs with Lemon Mayonnaise Sauce

    • Poached Egg with Truffle on Potato Cream

    • Selection of Salumi Dop Lazio Region

      Raw Ham from Campocatino Dolce, Corallina from Montefiascone, Capocollo from Montefiascone, Pork Sausages Dried in Ash

    • Soup of the Day with Croutons

    • Uovo Pochè con Tartufo su Crema di Patate

    • Vellutata del Giorno con Crostini di Pane

    • Selection of DOP cured meats from the Lazio region

      Prosciutto Crudo di Campocatino Dolce, Corallina di Montefiascone, Capocollo di Montefiascone, Ash-Dried Pork Sausages.

    • Selection of Cheeses Dop Lazio Region with Marmalade and Honey

      Goat Camosciato with Sage, Soft Cheese from Tuscia, Pecorino Fiore di Rocca, Cow Organic Blue

    • Toasted Bread Buffalo Mozzarella DOP from Salerno and Anchovies from the Cantabrian Sea

    • First Courses from the Tradition

    • Bucatini from Gragnano I.G.P with Fresh Tomato and Amatrice Guanciale

    • Spaghetti from Gragnano I.G.P. with Carbonara Sauce

    • Spaghetti from Gragnano I.G.P. with Pecorino Cheese and Three Peppers

    • Our Chef First Courses

    • Acquerello Risotto with Black Truffle and Champagne

    • Bucatini from Gragnano I.G.P with Green Beans, Pachino Tomato, Salted Ricotta and Fresh Basil

    • Fresh Pasta Tortello Filled with Buffalo Mozzarella on Cherry Tomato Sauce with Confit Tomatoes, Apulian Caciocavallo and Basil

    • I Romani: Amatriciana, Carbonara, Cacio e Pepe

    • Linguine from Gragnano I.G.P. with Sardinian Bottarga and White Shrimp from Adriatic Sea and Lemon Scent

    • Paccheri from Gragnano I.G.P. with Basil Zucchini Pesto and Toasted Almonds

    • Risotto Acquerello con Tartufo Nero e Champagne

    • Roman Classics: Amatriciana, Carbonara, Cacio e Pepe

    • Tortello di Pasta Fresca Ripieno di Mozzarella di Bufala, su Salsa di Pomodoro Ciliegino con Pomodoro Confit, Caciocavallo Pugliese e Basilico

    • Ziti di Gragnano with Our Ancient Tomato Sauce and Fresh Basil

    • Sea Second Courses

    • Baccalà in Tempura con Salsa Agrodolce

    • Baked Turbot with Potatoes

    • Crispy-Crusted Sea Meagre Fillet, with Roasted Potatoes and Confit Cherry Tomatoes

    • Fillets of Golden Sole Shaded with Lemon Scent

    • Rombo al Forno con Patate

    • Tempura Battered Cod with Sweet and Sour Sauce

    • Meat Second Courses in Terrace

    • Beef Fillet with Black Truffle from Norcia

    • Organic Chicken Breast with Lemon Demi-Glace

    • Pizzaiola Beef Strips

    • Veal Meatballs Browned in Evo Oil with Pachino Tomato Sauce

    • Vegetarian Proposals, Salads and Seasonal Sides

    • Broccoli Rabe

    • Browned Potatoes

    • Buffalo Mozzarella DOP from Salerno, Variation of Tomatoes and Basil

    • Chicory with Garlic and Chili

    • Cime di Rapa con Aglio, Olio e Peperoncino

    • Cous Cous with Seasonal Vegetables and Toasted Almonds

    • Mix of Seasonal Vegetables

    • Orange, Fennel and Green Olive Salad

    • Seasonal Mixed Salad

    • Verdure al Forno di Stagione

    • Dessert

    • Apple Tart with Pine Nuts and Cinnamon, Served with Ice Cream

    • Crostatina Ricotta e Cioccolato con Canditi all’Arancia

    • Delicious Cup with Wild Berries and Millefeuille Crumble

    • Delizia ai Frutti di Bosco e Sbriciolata di Millefoglie

    • Homemade Neapolitan Pastiera

    • Ricotta and Chocolate Tartlet with Orange Candied Fruit

    • Deconstructed Tiramisu

    • The Neapolitan Caprese Cake with Dark Chocolate and Almonds

    • Pavlova Cake with Italian Meringue Fresh Fruit and Cream