Starters & small plates

Stewed capocollo and pumpkin guacamole

Paestum buffalo mozzarella DOP, roasted datterini tomatoes, marinated camone tomato, tomato and basil coulis

Goose foie gras carpaccio, apples, vanilla butter and lemon

With homemade crunchy vinegar giardiniera, on crispy bread and Mediterranean mostarda

Salame rosa, tartar sauce and fruit mostarda

Sicilian red tuna preserved in oil, steamed, with Roman puntarelle and citrus-scented anchovies

Bread

Oil, vinegar and butter to start

Vegetable appetizer

Raw ham and melon

Ham and salami

Roman-style artichoke (per piece)

Jewish-style artichoke (per piece)

Fried zucchini flower stuffed with mozzarella and anchovies (per piece)

Fried cod fillet (per piece)

Mashed potato with tomato sauce

Ascolana olives stuffed with meat and fried

Veal head, oil, salt and pepper

Boiled veal foot nervetti, boned, served warm in a salad with celery, carrots, borlotti beans, olives and green sauce

Salame di Montegabbione

Selection of our best cured meats with pickled vegetables

Tomato; mozzarella and raw ham; mozzarella and anchovies

Jewish-style artichoke (seasonal availability)

Amatriciana, ragù, cacio e pepe supplì and potato croquette (8 pcs)

Genuine board of cured meats and cheeses

Jewish-style artichoke (seasonal availability)

Tomato; mozzarella and raw ham; mozzarella and anchovies

Amatriciana, ragù, cacio e pepe supplì and potato croquette (8 pcs total)

Amatrice prosciutto, baked buffalo mozzarella in crispy filo dough

Smoked provola cheese, sautéed chicory sauce, homemade ketchup

Smoked duck breast, honey mustard parfait, fig crumble

Romanesco broccoli in three textures: puréed, roasted, carpaccio

Puntarelle salad, raspberries, tuna bottarga

Sautéed cod cappuccino, leek and potatoes cream, maritozzo with salted hazelnut mousse

Castelluccio lentil soup with sautéed cabbage

Amberjack crudo, lime, ginger and julienne of artichokes in oil

Pink prawn carpaccio, datterini tomatoes, almonds and basil oil

Seared scallops, chickpea cream with olives and artichokes

Open duck and lamb kebab, yogurt sauce and lightly spicy pepper sauce

Veal with tuna sauce and vegetable pinzimonio

Buffalo mozzarella on Piennolo tomatoes and breadcrumb with Senise crusco pepper

Heart, liver and lungs of lamb served with bread and sautéed chicory

Warm cream of courgettes with diced cherry tomatoes and herbs

Savoury scones with spinach, goat cheese and peppers

Oven-baked eggplant with parmigiano cheese, tomato sauce, basil and mozzarella

Selection of local cheeses: Caciocchiato di Formia, organic cow's blue, goat stracchino, wine-aged goat cheese

Ham and buffalo cheese

Bresaola, rocket, parmesan

Mixed grilled vegetables

Mixed Roman cheeses

Mussels marinara

Veal tripe, glazed peppers and purgatorio beans

Frittata with chicken liver

Tail and tongue terrine with giardiniera salad and green sauce

Smoked beef heart with pan y tomate

Sheep tartare with fresh garlic, smoked butter and focaccia with wild fennel

French fries

Battered vegetables