Selection of Lazio cured meats and cheeses

Bassiano cured ham beechwood-smoked and aged, spicy Roman spianata salumi, dried sausage with wild fennel, Pecorino Romano DOP, goat caciotta, Campanian buffalo ovoline; served with Roman pinsa and honey

Tuna tataki

Mango mayonnaise and sesame seeds

Cuttlefish tagliatella

Wok-tossed vegetables and grey mullet bottarga

Signature aubergine Parmigiana

With Parmesan fondue and basil gel

Ricotta and spinach ravioli

With tomato and basil coulis

"Benedetto Cavalieri" spaghetti

With clams and grey mullet bottarga

Potato gnocchi

With mussels, black garlic cream and orange zest

Warm vegetable soup

With golden croutons

Carbonara

Pasta with eggs, guanciale, Roman Pecorino cheese and black pepper

Amatriciana

Pasta with tomato sauce, guanciale, Roman Pecorino cheese and black pepper

Gricia

Pasta with Pecorino cheese, guanciale and black pepper

Cacio & Pepe

Pasta with Pecorino cheese and black pepper

Rib-eye steak

With sweet and sour Mediterranean vegetables

Crispy fried octopus

With roasted tomato and buffalo mozzarella cream

Lemon-dressed turbot

With samphire and purple potato purée

Plant-based steak

With mixed salad

Rosemary roasted potatoes

Fresh tomato salad

Grilled seasonal vegetables

Chef’s classic tiramisu

Plant-based vegan coconut bar

With a creamy mango filling

Sliced seasonal fruit platter

Lemon tart

Ice cream and sorbets

Chocolate, cream, hazelnut, pistachio, strawberry and lemon sorbet