Served with creamy burrata cheese, cherry tomatoes, avocado and cucumber.

Soft and creamy mozzarella cheese served with roasted yellow and red bell peppers. Vegetarian.

Lightly cured beef carpaccio with fresh arugula and shaved pecorino cheese from Sardinia.

Whole big onion filled with eggplant, pinenuts, raisins and pecorino cheese with a touch of balsamic vinegar sweet and sour. Vegetarian.

Grilled eggplant baked with mozzarella and Parmigiano cheese in a tomato and basil sauce. Vegetarian.

Ahi tuna tartare with shallot, cucumber and celery served with wild arugula and alfalfa sprouts.

Assorted mixed greens with radish, celery, carrots and fresh tomatoes. Vegan.

Seasonal greens with green beans, potatoes, tomatoes and avocados in a extra virgin olive oil, shallot and lemon dressing. Vegan.

Wild arugula salad with shaved Parmigiano cheese and lemon dressing. Vegetarian.

Warm goat cheese crouton bread served on a bed seasonal greens with hazelnuts. Vegetarian.

Cannellini bean salad with arugula, red onion, celery and grated sun-dried fish roe.

Steamed calamari, shrimp, mussels and clams on a bed of seasonal greens with extra virgin olive oil and fresh lemon dressing.

Fava bean puree served with sauteed dandelion. Fave e cicoria. Vegan.

Served with pasta chef's home town recipe. Vegan.

Light vegetarian broth with chopped crisp vegetables, extra virgin olive oil and basil. Vegan.

1 piece.

Rice creamed with mixed seasonal vegetables and Parmigiano cheese.

Very thin fresh tagliolini noodles in a sauce made with fresh, ripe and roasted tomatoes pureed with basil. Vegetarian.

Spaghetti with pecorino cheese, black pepper and extra virgin olive oil. Vegetarian.

Fresh handmade spaghetti with pecorino cheese, black pepper and extra virgin olive oil. Vegetarian.

Spaghetti with beaten eggs, crispy home made bacon, pecorino cheese and black pepper.

The true traditional bucatini Amatriciana with pork jaws, onion, tomatoes sauce and pecorino cheese.

In a tomato and basil sauce with green onions, cherry tomatoes and shaved pecorino cheese. Vegetarian.

Fresh noodles and beef ragout.

Fresh wide noodles in a pesto sauce with green beans, peas, fava beans and grated pecorino cheese. Vegetarian.

Spinach and ricotta cheese ravioli in a sauce made with fresh, ripe and roasted tomatoes pureed with basil. Vegetarian.

Layers of fresh pasta with beef ragout, mozzarella cheese, beshamel and Parmesan cheese.

In a light garlic and extra virgin olive oil sauce with cherry tomatoes and basil. Neapolitan style.

In a light garlic and extra virgin olive oil sauce with shrimp, calamari, mussels and clams.

Fresh pasta hand made with cherry tomatoes, porcini mushrooms and main lobster.

In a light garlic and lobster sauce with chopped maine lobster and parsley.

Hand crafted flat pasta diamonds in a olive oil and basil sauce with mixed vegetables and grated Pecorino cheese. Vegetarian.

Whole de-boned Mediterranean seabass on parchment paper with porcini mushrooms and braised artichokes.

Fillet of sole in the mantle of potatoes, zucchini and cherry tomatoes with pecorino cheese.

In a light soup with cherry tomatoes, chickpeas and rosemary. Chef's home town recipe.

Grilled Scottish salmon in a light crust of rice, served with spinach.

Slow cooked beef cheeks are braised in a beautiful red wine sauce. Served with delicious mashed potatoes in extra-vergin olive oil, green onion and parsley.

Grilled 14 oz. New York steak served with roasted potatoes.

Pan roasted 10 oz. beef tenderloin in a red wine and shallot sauce. Served with olive oil and green onion mashed potatoes.

Thin slices of strip steak sauteed with fresh arugula, sun-dried tomatoes and shaved Parmigiano cheese. Straccetti alla romana.

Grilled 20 oz. bone in prime rib eye steak.

De-boned rack of lamb with pecorino cheese and artichokes. Chef's hometown recipe.

Sliced with cicory sautes.

Breaded free-range chicken breast topped with wild arugula and fresh cherry tomatoes.

Breaded veal chop topped with wild arugula and fresh cherry tomatoes.

Roman style tripe with artichokes and pecorino cheese.

Devil's Cornish chicken served with roasted potatoes.

Served with extra virgin olive oil.

Served with extra virgin olive oil and garlic.

Served with herbs.

Served with extra virgin olive oil and green onions. No dairy.

Steamed.

Braised with herbs.

Roasted yellow and red peppers with balsamic vinegar dressing. Served cold.

Mushrooms sauteed with herbs.

Fudge.

Served with vanilla and berry sauce.

Served with layers of crispy almond crusts and strawberry mousse.