Contempo

Crispy Octopus** with Potatoes** and Green Sauce

Raw and Cooked Sicilian Red Prawns****, Lime Mayonnaise

Raw and Beef Tartare* With Buffalo Mousse, Bronte Pistachio Cream

Toasted Wholewheat Panzanella, Tomato Gazpacho, Soya Yoghurt, Marinated Cucumber with Mint and Carpione Red Onion

Tonarello** Cacio Pepe and Pumpkin Flowers with Lime Prawn**** Tartare

Carnaroli Bio Rice, Reduction of Caciucco** and Catch Fish of the Day

Paccheri with Three Tomatoes, Basil, Cacio Ricotta Cheese

Orecchiette** with Turnip Tops, Black Olives, Pepper Bread Crumbs

Peas Soup with Squid Fettuccine and Cocoa Bean

Slice of Croaker, Crudo di Mazara del Vallo with its sauce, Seared Spinach and Coffee Crumble

Grilled Beef with Norcia Summer Truffle, Sautéed Potatoes, Friggitelli in Maldon Salt

“Saltimbocca Veal Fillet”, Quenelle of Semolina Dumpling, Seared Indiva and Malvasia Reduction

Crispy Vegetable Fagottini** with Hints of Madagascar Vanilla on Tomato Purée and Lavender Mayonnaise

Steamed Vegetables

Grilled Vegetables

Escarole**, Sultanas, Pine Nuts and Gaeta Olives

Cacio and Pepe Roasted Potatoes with Rosemary

Salad with Lettuce, Carrot, Cherry Tomatoes, Rocket and Radish

Tonned Veal

Caprese Salad With Buffalo DOP Mozzarella

Traditional Style Ragù Lasagna

Veraci Clams Spaghetti, Bottarga Mullet Roe

Vegetable Soup

Milanese-Style Breaded Veal** Cutlet

Seabass** in Mediterranean Guazzetto

Chicken with Bell Peppers

Artichoke** Roman Style

Selection of Italian Cheeses Served with Honey and Homemade Mustards

Tiramisù

Ricotta Cheese and Visciole Tart

Oxtail Stew with Dark Chocolate

Montanara Stracciata Buffalo Cheese Campana

Neapolitan Tarallo

Omasum Amatriciana Style

Chowder of Cod, Chicory Shoots , Anchovies

Pasta “Mischiata”, Potatoes and Provola Cheese

Risotto Carbonara Crispy Sweetbread

Casertano Pork Belly with Beer Annurca Apple Cream Served with Grain Bread The Dish is Usually Served with Lashings of Crusty white Bread to Mop Up with “Scarpetta”

Santa Rosa

Maritozzo Salted Caramel

Onion Cream, Quail Egg, “Calvisius” Truffle, Served with Brioche Pan

Squid Stuffed, Broccoli Rabe and Red Prawns, Carrot Ginger Cream, Puffed Rice

Provola Cheese, Porcini Mushrooms, Amatriciano Ham, Chestnut Bread Chips

Pumpkin Pie Seasoned with Cardamom, Jerusalem Artichoke Cream and Crispy Leek

Traditional Amatriciana Pasta 2.0 20

Mezza Candela Pasta with Cuttlefish Genovese

Potato Raviolo Stuffed with Dop Castelmagno Cheese and Porcini Mushrooms, Cherry Tomatoes Cream, Anzio’s Prawns

Fettucina Cesanese Red Wine Sauce, Creamy Pumpkin Soup with Green Pepper and Rosemary Bread Crumble

Coconut Cream Cauliflower Soup, Truffle Sphere

Grilled Beed Entrecote Norcia Truffle, Sauteed Potatoes and Panzanella Seasoned with Turnip Greens

Sole Meuniere, Salted Butter, Wild Garlic Bruschettina and Spicy Taboule with Vegetables

Seared Amberjack, Red Bean and Mussel Purèe with Crunchy Raw Caviar

Tataky Beetroot, Sesame Seeds, Teriaky Souce Egg Yolk

Steamed Vegetables

Grilled Vegetables

Escarole**, Sultanas, Pine Nuts and Gaeta Olives

Cacio and Pepe Roasted Potatoes with Rosemary

Salad with Lettuce, Carrot, Cherry Tomatoes, Rocket and Radish

Tonned Veal

Caprese Salad With Buffalo DOP Mozzarella

Traditional Style Ragù Lasagna

Veraci Clams Spaghetti, Bottarga Mullet Roe

Vegetable Soup

Milanese-Style Breaded Veal** Cutlet

Seabass** in Mediterranean Guazzetto

Chicken with Bell Peppers

Artichoke** Roman Style

Selection of Italian Cheeses Served with Honey and Homemade Mustards

Tiramisù

Ricotta Cheese and Visciole Tart

Tonned Veal

Caprese Salad With Buffalo DOP Mozzarella

Traditional Style Ragù Lasagna

Veraci Clams Spaghetti, Bottarga Mullet Roe

Vegetable Soup

Milanese-Style Breaded Veal** Cutlet

Seabass** in Mediterranean Guazzetto

Chicken with Bell Peppers

Artichoke** Roman Style

Selection of Italian Cheeses Served with Honey and Homemade Mustards

Tiramisù

Ricotta Cheese and Visciole Tart

Montanara Fried Pizza with Stracciata di Bufala Campana

Savory Neapolitan Sea-Biscuit

Lobster** with Mango and Peach

Trasteverina-style salt cod**

Warm House-Made Bread* with Basil-Infused Cocoa Butter

Amatrice Style Red Prawn****

Handmade Porchetta-Filled Tortello** Romanesco Broccoli Cream and Anchovy Essence.

Seared Rock Red Mullet**, Carrot Veloutè Smoked Provola Reduction and Toasted Notes

Watermelon Granita with Fine White Chocolate Shavings

Limoncello Soaked Baba with Velvety Cantaloupe Cream

Onion Cream, Quail Egg, “Calvisius” Truffle, Served with Brioche Pan

Squid Stuffed, Broccoli Rabe and Red Prawns, Carrot Ginger Cream, Puffed Rice

Provola Cheese, Porcini Mushrooms, Amatriciano Ham, Chestnut Bread Chips

Pumpkin Pie Seasoned with Cardamom, Jerusalem Artichoke Cream and Crispy Leek

Toasted Whole-Grain Panzanella with Tomato Gazpacho, Soy Yogurt, Mint-Marinated Cucumber, Pickled Red Onions

Mixed Pasta with Shellfish** Essence and Squid Curls**

Tomato Water Infused Spaghetti with Basil, Prawn Cruditè**** and Garum

Carbonara-Filled Ravioli** with Cacio e Pepe Sauce and Crispy Guanciale Shards

Tubetti Pasta with Turnip Greens**, Black Olive Ash and Bell Pepper Breadcrumbs

Pea*** Veloutè with Cuttlefish**** Tagliatelle and Cocoa Bean Shavings

Mackerel** with Apple and Eggplant, Finished with Lemon Caviar

Grilled Beef** with Norcia Summer Truffle***, Sautéed Potatoes, and Sea Salted Friarielli

Saltimbocca Style Veal Fillet** with Semolina Gnocchi Quenelle, Romanesco Broccoli**, and Lazio Malvasia Reduction

Vignarola*** Roman Sping Vegetable Stew with Charred Lettuce and Almond Milk Ricotta

Steamed Vegetables

Grilled Vegetables

Escarole**, Sultanas, Pine Nuts and Gaeta Olives

Cacio and Pepe Roasted Potatoes with Rosemary

Salad with Lettuce, Carrot, Cherry Tomatoes, Rocket and Radish