Altesi

Meatballs with tomato sauce and ricotta

Fried calamari and zucchini with spicy pepper aioli

Pan seared scallops with red apples, barleys and balsamic

Grilled octopus with chili pepper potatoes and scallion pesto

Cured salmon tartar with avocado, cucumber and green apple

Mussels sautéed with cherry tomatoes, scallions and spicy calabrian peppers

Rice croquette filled with veal ragu and quinoa croquette filled with ricotta cheese

Thinly sliced beef with arugula, black pepper, mustard and grana padano

Cream of tomatoes with traditional fried Napolitano mozzarella

Lobster and asparagus salad with blood orange vinaigrette

Black label prosciutto with melon

Arugula, Endive and Radicchio

Mesclun salad, red endive with balsamic vinaigrette

Endive, pears, gorgonzola cheese, pistachio and orange

Organic thinly sliced raw artichoke hearts with avocado, parmigiano and lemon dressing

Red and Golden beets with goat cheese and blood orange vinaigrette

Fried artichokes "Roman Jewish style" with parsley pesto

Classic Caesar salad with croutons and grana padano

Bufala mozzarella with yellow and red tomatoes

Artichokes and sundried tomatoes

Lamb shank ragu and fresh ricotta cheese

Braised duck in a light truffle puree and green peas

Fresh chanterelle mushroom and melted pecorino cheese

Potato dumplings with roasted eggplant, fresh tomatoes and mozzarella

Hand cut spaghetti with cherry tomatoes and basil sauce

Black tagliolini with shrimp and spicy tomato sauce

Cockles clams tossed in basil pesto sauce

Lobster, string beans in lobster reduction

With veal ragu "Bolognese"

Risotto of the day

Grilled shrimp, lobster, octopus, cuttlefish and scallops

Filet of king salmon with fennel crust, saffron and celery root

Sautéed Mediterranean sea bass with leeks, shitake mushrooms and blood orange

Dry aged black angus sirloin steak with green pepper corn and baked potatoes

Organic roasted free range chicken with rosemary potatoes and broccolini

Lamb chop with roasted tomatoes and yellow squash

Meatballs with tomato sauce and ricotta

Fried calamari and zucchini with spicy pepper aioli

Grilled octopus with chili pepper puree and organic quinoa

Pan seared scallops with Sicilian eggplant caponata and balsamic

Mussels sautéed with cherry tomatoes, scallions and spicy calabrian peppers

Thinly sliced beef with frisee, black pepper, mustard and grana padano

Cream of tomatoes with traditional fried Napolitano mozzarella

Mixed sausage with lentils and cannellini beans

Endive, pears, gorgonzola cheese, pine nuts and orange

Fried artichokes "Roman Jewish style" with parsley pesto

Organic thinly sliced raw artichoke hearts with avocado, parmigiano and lemon dressing

Classic Caesar salad with croutons and grana padano

Bufala mozzarella with grilled vegetables

Mozzarella with tomatoes, balsamic and basil pesto

Breaded chicken cutlet with sliced tomatoes and spicy pepper aioli

Braised kobe beef short ribs with arugula, onion confit and horse radish puree

Meatball burger with mixed greens, tomatoes and mustard dressing

Vear ragu "Bolognese style"

Lamb shank ragu and fresh ricotta cheese

Spaghetti with melted cheese and black pepper

Light cream sauce, prosciutto, onions and eggs

Fresh chanterelle mushroom and melted pecorino cheese

Potato dumplings with roasted eggplant, fresh tomatoes and mozzarella

Black tagliolini with shrimp in a light spicy cherry tomato sauce

Hand cut spaghetti with cherry tomatoes and basil sauce

Cockles clams tossed in basil pesto sauce

Artichokes and sundried tomatoes

Atlantic salmon with caramelized mustard sauce

Sautéed Mediterranean sea bass with lemon, hers and capers

Organic breast of chicken with melted bufala mozzarella and tomato sauce

Roasted free range chicken with rosemary potatoes and broccolini

Dry aged black angus sirloin steak with French fries

Tomato, basil and mozzarella

Tomato, mozzarella and spicy sausage

Tomato, mozzarella and artichokes

Tomato, mozzarella veal ragu

Tomato, mozzarella, pesto and chicken

Tomato, mozzarella, pesto and pine nuts

Mozzarella, fontina, Gorgonzola and parmigiano

Tomato, mozzarella and mixed vegetables

Pizza of the day

Mozzarella, fontina, arugula and prosciutto

Mozzarella, mushroom and truffle oil

Meatballs with tomato sauce and ricotta

Fried calamari and zucchini with spicy pepper aioli

Pan seared scallops with red apples, barleys and balsamic

Grilled octopus with chili pepper potatoes and scallion pesto

Cured salmon tartar with avocado, cucumber and green apple

Mussels sautéed with cherry tomatoes, scallions and spicy calabrian peppers

Rice croquette filled with veal ragu and quinoa croquette filled with ricotta cheese

Thinly sliced beef with arugula, black pepper, mustard and grana padano

Cream of tomatoes with traditional fried Napolitano mozzarella

Lobster and asparagus salad with blood orange vinaigrette

Black label prosciutto with melon

Arugula, Endive and Radicchio

Mesclun salad, red endive with balsamic vinaigrette

Endive, pears, gorgonzola cheese, pistachio and orange

Organic thinly sliced raw artichoke hearts with avocado, parmigiano and lemon dressing

Red and Golden beets with goat cheese and blood orange vinaigrette

Fried artichokes "Roman Jewish style" with parsley pesto

Classic Caesar salad with croutons and grana padano

Bufala mozzarella with yellow and red tomatoes

Artichokes and sundried tomatoes

Lamb shank ragu and fresh ricotta cheese

Braised duck in a light truffle puree and green peas

Fresh chanterelle mushroom and melted pecorino cheese

Potato dumplings with roasted eggplant, fresh tomatoes and mozzarella

Hand cut spaghetti with cherry tomatoes and basil sauce

Black tagliolini with shrimp and spicy tomato sauce

Cockles clams tossed in basil pesto sauce

Lobster, string beans in lobster reduction

With veal ragu "Bolognese"

Risotto of the day

Grilled shrimp, lobster, octopus, cuttlefish and scallops

Filet of king salmon with fennel crust, saffron and celery root

Sautéed Mediterranean sea bass with leeks, shitake mushrooms and blood orange

Dry aged black angus sirloin steak with green pepper corn and baked potatoes

Organic roasted free range chicken with rosemary potatoes and broccolini

Lamb chop with roasted tomatoes and yellow squash

Meatballs with tomato sauce and ricotta

Fried calamari and zucchini with spicy pepper aioli

Grilled octopus with chili pepper puree and organic quinoa

Pan seared scallops with Sicilian eggplant caponata and balsamic

Mussels sautéed with cherry tomatoes, scallions and spicy calabrian peppers

Thinly sliced beef with frisee, black pepper, mustard and grana padano

Cream of tomatoes with traditional fried Napolitano mozzarella

Mixed sausage with lentils and cannellini beans

Endive, pears, gorgonzola cheese, pine nuts and orange

Fried artichokes "Roman Jewish style" with parsley pesto

Organic thinly sliced raw artichoke hearts with avocado, parmigiano and lemon dressing

Classic Caesar salad with croutons and grana padano

Bufala mozzarella with grilled vegetables

Mozzarella with tomatoes, balsamic and basil pesto

Breaded chicken cutlet with sliced tomatoes and spicy pepper aioli

Braised kobe beef short ribs with arugula, onion confit and horse radish puree

Meatball burger with mixed greens, tomatoes and mustard dressing

Vear ragu "Bolognese style"

Lamb shank ragu and fresh ricotta cheese

Spaghetti with melted cheese and black pepper

Light cream sauce, prosciutto, onions and eggs

Fresh chanterelle mushroom and melted pecorino cheese

Potato dumplings with roasted eggplant, fresh tomatoes and mozzarella

Black tagliolini with shrimp in a light spicy cherry tomato sauce

Hand cut spaghetti with cherry tomatoes and basil sauce

Cockles clams tossed in basil pesto sauce

Artichokes and sundried tomatoes

Atlantic salmon with caramelized mustard sauce

Sautéed Mediterranean sea bass with lemon, hers and capers

Organic breast of chicken with melted bufala mozzarella and tomato sauce

Roasted free range chicken with rosemary potatoes and broccolini

Dry aged black angus sirloin steak with French fries

Fried calamari and zucchini with spicy pepper aioli

Sautéed shrimp with orzo, prosciutto and mustard sauce

Crispy lump crab cake with creamy golden raisin rice–vinaigrette aioli

Grilled octopus with potatoes, olives, capers and red onions

Mussels sauteed with cherry tomatoes, scallions and spicy Calabrian peppers

Thinly sliced beef with arugula, black pepper, mustard grana padano

Sautéed artichokes hearts “Roman Jewish style” with parsley pesto

Traditional fried Napolitano mozzarella with tomato sauce

Buffalo mozzarella with roasted eggplant, basil and balsamic glaze

Classic Italian meatballs in tomato sauce with Parmigiano crust

Prosciutto di Parma with bruschette

Baked breaded eggplant, tomato sauce, melted mozzarella caciocavallo

Soup of the day

Organic shaved artichoke hearts with avocado parmigiano

Organic romaine Caesar salad with crispy croutons and grana pada

Endive, pears, gorgonzola cheese and orange

Baby arugula, endive and radicchio

With chopped tomatoes, mozzarella basil

With porcini mushroom in black truffle puree

Spaghetti with organic cherry tomatoes basil

Black tagliolini with shrimp spicy tomato sauce

Fresh porcini mushroom and melted pecorino cheese

Jumbo shrimp, baby arugula and stracciatella

Potato dumplings with roasted eggplant, fresh tomatoes basil

Crab meat and saffron tossed in a light spicy tomato sauce

Braised sausage, broccoli rabe and pecorino romano

Lamb shank ragu and fresh ricotta cheese

Veal ragu “Bolognese style”

Basil pine nuts pesto, string beans and potato

Sautéed Mediterranean Sea bass with leeks, shiitake mushrooms blood orange

Pan seared fillet of king salmon with carrots, chickpeas, zucchini finished with ginger sauce

Grilled shrimp, octopus, cuttlefish and scallops

Mint parsley-crusted lamb chop paired with creamy celery root and potato gratin

Organic roasted free-range chicken with rosemary potatoes broccolini

USDA Prime Filet Mignon finished with Barolo wine reduction truffle mashed potatoes

Tomato, basil mozzarella

Tomato, mozzarella spicy sausage

Tomato, mozzarella artichokes

Tomato, mozzarella vegetables

Tomato, mozzarella pesto

Tomato, mozzarella veal ragu

Tomato, mozzarella, pesto chicken

Mozzarella, mushrooms truffle oil

Mozzarella, fontina, arugula prosciutto

Mozzarella, fontina, gorgonzola parmigiano

Soup of the day

Organic romaine Caesar salad with crispy croutons and grana padano

Mussels sauteed with cherry tomatoes, scallions and spicy Calabrian peppers

Thinly sliced beef with arugula, black pepper, mustard grana padano

Cherry tomatoes, cucumber and feta cheese salad

Pizza of the day

With salmon in a pink sauce

Sliced filet mignon sautéed with tomato sauce, black olives spinach mashed potatoes

Free-range breaded breast of chicken with melted mozzarella and tomato sauce

Veal ragu “Bolognese style”

Tomato, basil and mozzarella

Tomato, mozzarella and spicy sausage

Tomato, mozzarella and artichokes

Tomato, mozzarella veal ragu

Tomato, mozzarella, pesto and chicken

Tomato, mozzarella, pesto and pine nuts

Mozzarella, fontina, Gorgonzola and parmigiano

Tomato, mozzarella and mixed vegetables

Pizza of the day

Mozzarella, fontina, arugula and prosciutto

Mozzarella, mushroom and truffle oil

Meatballs with tomato sauce and ricotta

Fried calamari and zucchini with spicy pepper aioli

Pan seared scallops with red apples, barleys and balsamic

Grilled octopus with chili pepper potatoes and scallion pesto

Cured salmon tartar with avocado, cucumber and green apple

Mussels sautéed with cherry tomatoes, scallions and spicy calabrian peppers

Rice croquette filled with veal ragu and quinoa croquette filled with ricotta cheese

Thinly sliced beef with arugula, black pepper, mustard and grana padano

Cream of tomatoes with traditional fried Napolitano mozzarella

Lobster and asparagus salad with blood orange vinaigrette

Black label prosciutto with melon

Arugula, Endive and Radicchio

Mesclun salad, red endive with balsamic vinaigrette

Endive, pears, gorgonzola cheese, pistachio and orange

Organic thinly sliced raw artichoke hearts with avocado, parmigiano and lemon dressing

Red and Golden beets with goat cheese and blood orange vinaigrette

Fried artichokes "Roman Jewish style" with parsley pesto

Classic Caesar salad with croutons and grana padano

Bufala mozzarella with yellow and red tomatoes

Artichokes and sundried tomatoes

Lamb shank ragu and fresh ricotta cheese

Braised duck in a light truffle puree and green peas

Fresh chanterelle mushroom and melted pecorino cheese

Potato dumplings with roasted eggplant, fresh tomatoes and mozzarella

Hand cut spaghetti with cherry tomatoes and basil sauce

Black tagliolini with shrimp and spicy tomato sauce

Cockles clams tossed in basil pesto sauce

Lobster, string beans in lobster reduction

With veal ragu "Bolognese"

Risotto of the day

Grilled shrimp, lobster, octopus, cuttlefish and scallops

Filet of king salmon with fennel crust, saffron and celery root

Sautéed Mediterranean sea bass with leeks, shitake mushrooms and blood orange

Dry aged black angus sirloin steak with green pepper corn and baked potatoes

Organic roasted free range chicken with rosemary potatoes and broccolini

Lamb chop with roasted tomatoes and yellow squash

Meatballs with tomato sauce and ricotta

Fried calamari and zucchini with spicy pepper aioli

Grilled octopus with chili pepper puree and organic quinoa

Pan seared scallops with Sicilian eggplant caponata and balsamic

Mussels sautéed with cherry tomatoes, scallions and spicy calabrian peppers

Thinly sliced beef with frisee, black pepper, mustard and grana padano

Cream of tomatoes with traditional fried Napolitano mozzarella

Mixed sausage with lentils and cannellini beans

Endive, pears, gorgonzola cheese, pine nuts and orange

Fried artichokes "Roman Jewish style" with parsley pesto

Organic thinly sliced raw artichoke hearts with avocado, parmigiano and lemon dressing

Classic Caesar salad with croutons and grana padano

Bufala mozzarella with grilled vegetables

Mozzarella with tomatoes, balsamic and basil pesto

Breaded chicken cutlet with sliced tomatoes and spicy pepper aioli

Braised kobe beef short ribs with arugula, onion confit and horse radish puree

Meatball burger with mixed greens, tomatoes and mustard dressing

Vear ragu "Bolognese style"

Lamb shank ragu and fresh ricotta cheese

Spaghetti with melted cheese and black pepper

Light cream sauce, prosciutto, onions and eggs

Fresh chanterelle mushroom and melted pecorino cheese

Potato dumplings with roasted eggplant, fresh tomatoes and mozzarella

Black tagliolini with shrimp in a light spicy cherry tomato sauce

Hand cut spaghetti with cherry tomatoes and basil sauce

Cockles clams tossed in basil pesto sauce

Artichokes and sundried tomatoes

Atlantic salmon with caramelized mustard sauce

Sautéed Mediterranean sea bass with lemon, hers and capers

Organic breast of chicken with melted bufala mozzarella and tomato sauce

Roasted free range chicken with rosemary potatoes and broccolini

Dry aged black angus sirloin steak with French fries

Fried calamari and zucchini with spicy pepper aioli

Sautéed shrimp with orzo, prosciutto and mustard sauce

Crispy lump crab cake with creamy golden raisin rice–vinaigrette aioli

Grilled octopus with potatoes, olives, capers and red onions

Mussels sauteed with cherry tomatoes, scallions and spicy Calabrian peppers

Thinly sliced beef with arugula, black pepper, mustard & grana padano

Sautéed artichokes hearts “Roman Jewish style” with parsley pesto

Traditional fried Napolitano mozzarella with tomato sauce

Buffalo mozzarella with roasted eggplant, basil and balsamic glaze

Classic Italian meatballs in tomato sauce with Parmigiano crust

Prosciutto di Parma with bruschette

Baked breaded eggplant, tomato sauce, melted mozzarella & caciocavallo

Soup of the day

Organic shaved artichoke hearts with avocado & parmigiano

Organic romaine Caesar salad with crispy croutons and grana pada

Endive, pears, gorgonzola cheese and orange

Baby arugula, endive and radicchio

With chopped tomatoes, mozzarella & basil

With porcini mushroom in black truffle puree

Spaghetti with organic cherry tomatoes & basil

Black tagliolini with shrimp & spicy tomato sauce

Fresh porcini mushroom and melted pecorino cheese

Jumbo shrimp, baby arugula and stracciatella

Potato dumplings with roasted eggplant, fresh tomatoes & basil

Crab meat and saffron tossed in a light spicy tomato sauce

Braised sausage, broccoli rabe and pecorino romano

Lamb shank ragu and fresh ricotta cheese

Veal ragu “Bolognese style”

Basil & pine nuts pesto, string beans and potato

Sautéed Mediterranean Sea bass with leeks, shiitake mushrooms & blood orange

Pan seared fillet of king salmon with carrots, chickpeas, zucchini finished with ginger sauce

Grilled shrimp, octopus, cuttlefish and scallops

Mint & parsley-crusted lamb chop paired with creamy celery root and potato gratin

Organic roasted free-range chicken with rosemary potatoes & broccolini

USDA Prime Filet Mignon finished with Barolo wine reduction & truffle mashed potatoes

Tomato, basil & mozzarella

Tomato, mozzarella & spicy sausage

Tomato, mozzarella & artichokes

Tomato, mozzarella & vegetables

Tomato, mozzarella & pesto

Tomato, mozzarella & veal ragu

Tomato, mozzarella, pesto & chicken

Mozzarella, mushrooms & truffle oil

Mozzarella, fontina, arugula & prosciutto

Mozzarella, fontina, gorgonzola & parmigiano

Soup of the day

Organic romaine Caesar salad with crispy croutons and grana padano

Mussels sauteed with cherry tomatoes, scallions and spicy Calabrian peppers

Thinly sliced beef with arugula, black pepper, mustard & grana padano

Cherry tomatoes, cucumber and feta cheese salad

Pizza of the day

With salmon in a pink sauce

Sliced filet mignon sautéed with tomato sauce, black olives & spinach mashed potatoes

Free-range breaded breast of chicken with melted mozzarella and tomato sauce

Veal ragu “Bolognese style”