Ristorante Altesi

Fried calamari and zucchini with spicy paprika aioli

Sautéed artichokes hearts "Roman Jewish style" with parsley pesto

Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing

Thinly sliced lobster with asparagus and blood orange aioli

Thinly sliced beef with arugula, parmigiano and truffle oil

Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli

Pan seared scallops with beets, string beans, orange and piquillo vinaigrette

Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction

Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes

Parma, 24 months with melon

Endive, pears, gorgonzola cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Spinach, apple and quinoa with mushroom balsamic

Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano

Veal ragu "Bolognese style"

Tomato, basil and smoked buffalo mozzarella

Black tagliatelle with crab meat, zucchini & saffron

Fresh porcini mushroom and melted pecorino toscano

Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce

Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce

Braised sausage, broccoli rabe and pecorino romano

Duck ragu and black truffle puree with brussel sprouts

Risotto of the day

With meatballs tossed in tomato sauce

Spaghetti with melted cheeses and black pepper

Basil pesto and string beans

Grilled lobster, shrimp, octopus, cuttlefish and scallops

Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce

Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Pounded filet of veal with broccoli rabe and shiitake mushroom sauce

Roasted crispy chicken with string beans potatoes

Fried calamari and zucchini with spicy tomato sauce

Big eye tuna tartare with avocado and pickled ginger

Grilled octopus with potatoes, green olives and roasted peppers

Sauteed shrimp scampi with brussel sprouts and sundried tomatoes

Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette

Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction

Sautéed artichokes hearts "Roman Jewish style" with parsley pesto

Thinly sliced beef with arugula, parmigiano and truffle oil

Thinly sliced veal with tuna sauce and roasted peppers

Parma, 24 months aged with melon

Soup of the day

Endive, pears, gorgonzola cheese and orange

Spinach, apple and quinoa with mushroom balsamic

Roasted red and golden beets with pistachio goat cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Shaved brussel sprouts, red apple, parmigiano, pecans and lemon & honey dressing

Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Ancient roman recipe made with wheat, rice and soy flour; GMO free

Veal ragu "Bolognese style"

Spaghetti with melted cheeses & black pepper

Porcini mushroom and melted pecorino toscano

Eggplant, tomato, basil and smoked buffalo mozzarella

Black tagliatelle with shrimp, calamari, mussels & light tomato sauce

Filled with braised veal tossed in diced fresh tomatoes and pistachio sauce

Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce

Crab meat, zucchini, pink peppercorn tossed in a saffron sauce

Braised sausage, broccoli rabe and pecorino romano

With meatballs tossed in tomato sauce

Veal ragu "Bolognese style"

Risotto of the day

Grilled halibut with artichoke caponata

Atlantic salmon with grilled vegetables and balsamic reduction

Lightly grilled shrimp, octopus, cuttlefish and scallops with vegetables

Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Breaded pounded veal with melted mozzarella, tomato sauce and broccoli

Free range breaded breast of chicken with arugula & cherry tomatoes

Roasted crispy organic chicken with string beans potatoes

Fried calamari and zucchini with spicy paprika aioli

Sautéed artichokes hearts "Roman Jewish style" with parsley pesto

Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing

Thinly sliced lobster with asparagus and blood orange aioli

Thinly sliced beef with arugula, parmigiano and truffle oil

Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli

Pan seared scallops with beets, string beans, orange and piquillo vinaigrette

Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction

Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes

Parma, 24 months with melon

Endive, pears, gorgonzola cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Spinach, apple and quinoa with mushroom balsamic

Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano

Veal ragu "Bolognese style"

Tomato, basil and smoked buffalo mozzarella

Black tagliatelle with crab meat, zucchini & saffron

Fresh porcini mushroom and melted pecorino toscano

Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce

Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce

Braised sausage, broccoli rabe and pecorino romano

Duck ragu and black truffle puree with brussel sprouts

Risotto of the day

With meatballs tossed in tomato sauce

Spaghetti with melted cheeses and black pepper

Basil pesto and string beans

Grilled lobster, shrimp, octopus, cuttlefish and scallops

Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce

Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Pounded filet of veal with broccoli rabe and shiitake mushroom sauce

Roasted crispy chicken with string beans potatoes

Fried calamari and zucchini with spicy tomato sauce

Big eye tuna tartare with avocado and pickled ginger

Grilled octopus with potatoes, green olives and roasted peppers

Sauteed shrimp scampi with brussel sprouts and sundried tomatoes

Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette

Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction

Sautéed artichokes hearts "Roman Jewish style" with parsley pesto

Thinly sliced beef with arugula, parmigiano and truffle oil

Thinly sliced veal with tuna sauce and roasted peppers

Parma, 24 months aged with melon

Soup of the day

Endive, pears, gorgonzola cheese and orange

Spinach, apple and quinoa with mushroom balsamic

Roasted red and golden beets with pistachio goat cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Shaved brussel sprouts, red apple, parmigiano, pecans and lemon honey dressing

Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Ancient roman recipe made with wheat, rice and soy flour; GMO free

Veal ragu "Bolognese style"

Spaghetti with melted cheeses black pepper

Porcini mushroom and melted pecorino toscano

Eggplant, tomato, basil and smoked buffalo mozzarella

Black tagliatelle with shrimp, calamari, mussels light tomato sauce

Filled with braised veal tossed in diced fresh tomatoes and pistachio sauce

Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce

Crab meat, zucchini, pink peppercorn tossed in a saffron sauce

Braised sausage, broccoli rabe and pecorino romano

With meatballs tossed in tomato sauce

Veal ragu "Bolognese style"

Risotto of the day

Grilled halibut with artichoke caponata

Atlantic salmon with grilled vegetables and balsamic reduction

Lightly grilled shrimp, octopus, cuttlefish and scallops with vegetables

Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Breaded pounded veal with melted mozzarella, tomato sauce and broccoli

Free range breaded breast of chicken with arugula cherry tomatoes

Roasted crispy organic chicken with string beans potatoes

Fried calamari and zucchini with spicy paprika aioli

Sautéed artichokes hearts "Roman Jewish style" with parsley pesto

Sautéed shrimp with marinated zucchini, frisee, orange and soy sauce dressing

Thinly sliced lobster with asparagus and blood orange aioli

Thinly sliced beef with arugula, parmigiano and truffle oil

Crispy octopus with tomato soffritto, frisee, pickled shallots and lemon aioli

Pan seared scallops with beets, string beans, orange and piquillo vinaigrette

Bufala mozzarella with tomatoes, pickled eggplant and balsamic reduction

Thinly sliced veal with tuna sauce, cucumber and cherry tomatoes

Parma, 24 months with melon

Endive, pears, gorgonzola cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Spinach, apple and quinoa with mushroom balsamic

Radicchio, baby arugula, endive with shaved parmigiano and lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Chopped kale, chickpeas, almonds, sundried tomatoes and pecorino toscano

Veal ragu "Bolognese style"

Tomato, basil and smoked buffalo mozzarella

Black tagliatelle with crab meat, zucchini & saffron

Fresh porcini mushroom and melted pecorino toscano

Whole wheat tagliolini with eggplant, basil, shaved parmigiano and yellow tomato sauce

Filled with braised veal and tossed in diced fresh tomatoes and pistachio sauce

Braised sausage, broccoli rabe and pecorino romano

Duck ragu and black truffle puree with brussel sprouts

Risotto of the day

With meatballs tossed in tomato sauce

Spaghetti with melted cheeses and black pepper

Basil pesto and string beans

Grilled lobster, shrimp, octopus, cuttlefish and scallops

Atlantic salmon with diced vegetables & lentils with saffron and mustard sauce

Sautéed halibut with porcini crust, asparagus, sundried tomatoes and turnips puree

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Pounded filet of veal with broccoli rabe and shiitake mushroom sauce

Roasted crispy chicken with string beans potatoes

Fried calamari and zucchini with spicy tomato sauce

Big eye tuna tartare with avocado and pickled ginger

Grilled octopus with potatoes, green olives and roasted peppers

Sauteed shrimp scampi with brussel sprouts and sundried tomatoes

Pan seared scallops with quinoa, cauliflower, pear and white balsamic vinaigrette

Buffalo mozzarella with tomatoes, pickled eggplant and balsamic reduction

Sautéed artichokes hearts "Roman Jewish style" with parsley pesto

Thinly sliced beef with arugula, parmigiano and truffle oil

Thinly sliced veal with tuna sauce and roasted peppers

Parma, 24 months aged with melon

Soup of the day

Endive, pears, gorgonzola cheese and orange

Spinach, apple and quinoa with mushroom balsamic

Roasted red and golden beets with pistachio goat cheese and orange

Organic shaved artichoke hearts with avocado and shaved parmigiano

Shaved brussel sprouts, red apple, parmigiano, pecans and lemon & honey dressing

Radicchio, baby arugula, boston lettuce and apple with lemon vinaigrette

Organic romaine Caesar salad with crispy croutons and grana padano

Ancient roman recipe made with wheat, rice and soy flour; GMO free

Veal ragu "Bolognese style"

Spaghetti with melted cheeses & black pepper

Porcini mushroom and melted pecorino toscano

Eggplant, tomato, basil and smoked buffalo mozzarella

Black tagliatelle with shrimp, calamari, mussels & light tomato sauce

Filled with braised veal tossed in diced fresh tomatoes and pistachio sauce

Black spaghetti with octopus, capers, black olives in a light spicy tomato sauce

Crab meat, zucchini, pink peppercorn tossed in a saffron sauce

Braised sausage, broccoli rabe and pecorino romano

With meatballs tossed in tomato sauce

Veal ragu "Bolognese style"

Risotto of the day

Grilled halibut with artichoke caponata

Atlantic salmon with grilled vegetables and balsamic reduction

Lightly grilled shrimp, octopus, cuttlefish and scallops with vegetables

Sautéed Mediterranean sea bass with yukon potatoes, spinach and lemon capers sauce

Roasted rack of lamb crusted with mustard parsley and sweet potato gratin

Breaded pounded veal with melted mozzarella, tomato sauce and broccoli

Free range breaded breast of chicken with arugula & cherry tomatoes

Roasted crispy organic chicken with string beans potatoes