Menu

Tender Roman artichoke braised with mint, parsley, garlic, and olive oil until fragrant and silky.

Crisp rice croquettes filled with tomato, mozzarella, and a touch of basil, served hot from the fryer.

Creamy burrata paired with sweet peppers, capers, basil oil, and toasted country bread.

A shared board of cured meats, marinated vegetables, pecorino, olives, and house focaccia.

Fresh square-cut pasta tossed with pecorino Romano and cracked black pepper until glossy and aromatic.

Bucatini with guanciale, tomato, white wine, chili, and pecorino for a classic Roman bite.

Hand-filled ravioli with ricotta and spinach, finished with sage butter and aged Parmigiano.

Wide ribbons of pasta with a slow-cooked beef and pork ragu, red wine, rosemary, and tomato.

Veal with prosciutto and sage in a white wine pan sauce, served with seasonal greens.

Grilled sea bass with shaved fennel, lemon, parsley, and extra virgin olive oil.

Layers of roasted eggplant, tomato, mozzarella, basil, and Parmigiano baked until bubbling.

Lamb chops grilled over high heat with rosemary, garlic, potatoes, and bitter salad leaves.

Mascarpone cream, espresso-soaked savoiardi, cocoa, and a clean finish of dark chocolate.

Vanilla panna cotta with orange compote, candied peel, and toasted almonds.

Buttery tart filled with sour cherry jam and served with lightly whipped cream.

Three scoops from rotating flavors such as pistachio, hazelnut, espresso, and stracciatella.

Fresh white wine with almond, citrus, and mineral notes, ideal with artichokes and seafood.

Generous red with dark fruit, soft tannins, and enough structure for ragu or lamb.

Sangiovese with cherry, herbs, and lively acidity for tomato sauces and grilled meats.

Dry, bright sparkling wine for aperitivo, fried starters, or a celebratory first toast.