Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.
Consequently it is subject to change without notice.
If you would like to know specifically what is on a particular night, give us a call.
Region : october : Lazio
Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical centre during the ancient age. Ancient Roman cuisine was highly influenced by Ancient Greek culture. Subsequently, the empire's enormous expansion exposed Romans to many new, provincial culinary habits and cooking techniques. In the beginning, the differences between social classes were not very great, but disparities developed with the empire's growth. Later, during the Renaissance, Rome became well known as a center of high-cuisine, since some of the best chefs of the time worked for the popes.
The Testaccio Rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. The most common or ancient Roman cuisine included the "fifth quarter". The old-fashioned coda all vaccinara (oxtail cooked in the way of butchers) is still one of the city's most popular meals and is part of most of Rome's restaurants' menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs.
antipasto della casa 23
cured meats, grilled vegetables, grana padano cheese,
olives fresh home made bread (serves 2)
bruschetta ricotta, fave, menta 15
bruschetta with ricotta, crushed broad beans, mint
involtino alla romana 17
veal and prosciutto rolls with fresh tomato sauce
carpaccio, lattuga, pecorino 19
wagyu beef carpaccio with shaved pecorino & lettuce
All our pastas are freshly made on a daily basis
bucatini all'amatriciana 23
thick spaghetti with fresh tomatoes and cured pork cheek
pappardelle estive 24
pappardelle, grape tomatoes, broken burrata cheese, olive, basil
lasagna al ragu di coda 24
lasagna, oxtail ragout
strozzapreti alla gricia 24
strozzapreti, cured pork cheek and pecorino romano
linguine di mare 27
linguine mussels, calamari, vongole, octopus
MEAT & FISH
coda alla vaccinara 29
braised oxtail, celery, raisins, fresh tomato sauce
saltimbocca alla romana 29
prosciutto lined veal girello, sage, white wine sauce
baked spring lamb, seasonal vegetables
pesce del giorno MP
we will focus on snapper and flounder
porchetta dei castelli 31
traditional pork roast, fennel, pistachio, red cabbage, caramelised apple
coffee soaked Savoyard biscuits layered with mascarpone cream
pannacotta alla sambuca
set cream infused w/ sambuca liqueur
our semifreddo flavour will be ricotta and amaretti