Bruschetta with tomatoes and rocket; with potato cream and bacon; with ricotta robiola and truffle

Bruschetta with stracciatella, confit tomatoes, and anchovies

Selection of cured meats and cheese

Burrata and Prosciutto di Parma

Beef tartare with truffle-infused cheese sauce

Beef carpaccio with Parmigiano Reggiano and truffle

Homemade bread, served with olive oil and balsamic vinegar

Homemade pappardelle with white ragù, cheese, and rosemary

Homemade tonnarelli with saffron cream and prawn tartare

Homemade tagliatelle with seasonal truffle

Homemade tagliatelle with seafood and tomato sauce

Homemade pasta with Roman pecorino cheese and black pepper

Pasta with tomato sauce, guanciale, and Roman pecorino cheese

Pasta with guanciale, pecorino cheese, and egg

Homemade pasta with Roman pecorino cheese and guanciale

Baked potatoes

Roman broccoli

Grilled vegetables

Sautéed chicory with olive oil, garlic, and chili pepper

Mixed salad

Sirloin steak (380-400 g)

Sliced sirloin steak (330-360 g)

Danish beef fillet with green peppercorn sauce and Gorgonzola

Veal escalopes with Parma ham and sage, cooked in white wine

Veal escalopes with Parma ham and sage cooked in Marsala wine

Veal escalopes in lemon sauce

Fillet cod with potatoes, raisins, pine nuts, and cherry tomatoes

Octopus with potatoes served in a pot

Roman fried rice balls filled with mozzarella

Homemade croquettes with black pepper and pecorino

Zucchini flowers with mozzarella and anchovies

Pinsa with tomato, mozzarella, and basil

Pinsa with pepperoni, mozzarella, and parmesan

Pinsa with Parma ham and rocket

Pinsa with burrata and mortadella

Pinsa with mozzarella and truffle

Pinsa with rosemary and salt

Spinach, orange, almonds, raisins, and fennel

Mozzarella, tomatoes, and basil

Rocket salad, walnuts, Gorgonzola cheese, and pears sautéed with honey

Mascarpone, savoiardi biscuits, and coffee

Chocolate cake with hot ganache

Cheesecake with strawberry

Panna cotta with strawberry or chocolate topping