롱기튜드 12 비스트로 & 자르딘

Zucchini flower filled with Campania 'ricotta di fuscella' and pork cracklings

Rabbit saddle filled with turnip tops green sauce and sweet onion

Buffalo mozzarella caprese with three types of tomatoes and basil

Raw asparagus salad with apricots, macadamia nuts and soy sauce

Seared scallops with saffron, fennel and oranges

24-month aged cured ham Villani selection

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Carnaroli rice with yellow tomatoes and candied lemon

Monograno vermicelli Cavalier Cocco pasta with shrimps and fresh chili

Bronze extruded square spaghetti Barilla Selection with three types of tomatoes

Gerardo di Nola selection ditali from Gragnano with beans from Crotone and mussels

Traditional Roman dishes: Amatriciana / Gricia / Carbonara / Cacio e pepe

Catch of the day with raw spinach and Monti Lepini olive oil

Chicken supreme filled with dried tomatoes, mashed potatoes, cloves and finger lime

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal roulade with tomato stuffed with sultanas, pecorino romano and chervil

Grilled salmon fillet with mashed potatoes, chives and kefir

Danish beef fillet with rosemary, served with baked potatoes

Seasonal mixed salad

Grilled vegetables with extra virgin olive oil and Maldon salt

Sautéed chicory with garlic and chili

Fresh baby spinach salad

Corallo beans with Pachino cherry tomatoes

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Classic tiramisu

Lemon delight

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Rolled pizza with sausage and friarielli

Neapolitan casatiello

Eggplant parmigiana

Potato croquettes

Eggs in “Purgatory”

Braided buffalo mozzarella

Fresh ricotta in fuscella - traditional basket mold

Podolico caciocavallo cheese

Capocollo from Ricigliano

Pork cracklings

Fried zucchini with vinegar and mint

Eggplant a funghetto

Stuffed bell pepper

Salad with boiled cauliflower, gherkins, papaccelle peppers, olives, capers, and anchovies

Lemon delight

Caprese chocolate cake

Neapolitan pastiera

Sliced fresh seasonal fruit

Antipasto • Primo • Dolce Starter • First course • Dessert Water and coffee included

Antipasto • Secondo • Dolce Starter • Main course • Dessert Water and coffee included

Zucchini flower filled with 'ricotta di fuscella' from Campania and pork cracklings

Rabbit saddle filled with turnip tops, green sauce and sweet onion

Salmon tartare with sour cream, chives, and confit cherry tomatoes

White eggplant Parmigiana with a soft heart of smoked provola and basil sauce

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Mezzi paccheri pasta from Gragnano with three types of tomatoes

Barley and spelt with crispy vegetables, mint and hazelnuts

San Marzano tomato gazpacho with steamed prawns and sunflower seeds

Catch of the day with raw spinach and Monti Lepini olive oil

Sliced beef with arugula, cherry tomatoes, and Grana Padano shavings

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal with tuna sauce with sweet and sour capers and Maldon sea salt

Niçoise salad with olive oil tuna, quail egg and steamed green beans

Mixed salad with corn, avocado and pumpkin seeds

Mixed greens salad with summer pears, grilled tomino cheese, and walnut halve

Three-grain salad with Roman zucchini and mint

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

1 scoop

2 scoops

3 scoops

Avocado toast with salmon or with poached egg

Ham & cheese toast

Roman margherita (mozzarella and tomato) pinsa

Roman pinsa with vegetables

Hamburger with tomatoes, Roman lettuce and French fries

Parma ham with cantaloupe melon

Caprese salad with buffalo mozzarella, “three tomatoes” and basil

Fresh fruit platter

Shortcrust tartlet with pastry cream and mixed berries

Classic tiramisu

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Mini Roman supplì

Roman pecorino cheese cubes with ginger flavoured jam

Small platter of porchetta from Ariccia with homemade focaccia and extra virgin olive oil

Salmon slices marinated with salt and raw sugar, confit cherry tomatoes and kefir

Raw vegetables and vinaigrette

Zucchini flower filled with Campania 'ricotta di fuscella' and pork cracklings

Rabbit saddle filled with turnip tops green sauce and sweet onion

Buffalo mozzarella caprese with three types of tomatoes and basil

Raw asparagus salad with apricots, macadamia nuts and soy sauce

Seared scallops with saffron, fennel and oranges

24-month aged cured ham Villani selection

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Carnaroli rice with yellow tomatoes and candied lemon

Monograno vermicelli Cavalier Cocco pasta with shrimps and fresh chili

Bronze extruded square spaghetti Barilla Selection with three types of tomatoes

Gerardo di Nola selection ditali from Gragnano with beans from Crotone and mussels

Traditional Roman dishes: Amatriciana / Gricia / Carbonara / Cacio e pepe

Catch of the day with raw spinach and Monti Lepini olive oil

Chicken supreme filled with dried tomatoes, mashed potatoes, cloves and finger lime

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal roulade with tomato stuffed with sultanas, pecorino romano and chervil

Grilled salmon fillet with mashed potatoes, chives and kefir

Danish beef fillet with rosemary, served with baked potatoes

Seasonal mixed salad

Grilled vegetables with extra virgin olive oil and Maldon salt

Sautéed chicory with garlic and chili

Fresh baby spinach salad

Corallo beans with Pachino cherry tomatoes

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Classic tiramisu

Lemon delight

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Rolled pizza with sausage and friarielli

Neapolitan casatiello

Eggplant parmigiana

Potato croquettes

Eggs in “Purgatory”

Braided buffalo mozzarella

Fresh ricotta in fuscella - traditional basket mold

Podolico caciocavallo cheese

Capocollo from Ricigliano

Pork cracklings

Fried zucchini with vinegar and mint

Eggplant a funghetto

Stuffed bell pepper

Salad with boiled cauliflower, gherkins, papaccelle peppers, olives, capers, and anchovies

Lemon delight

Caprese chocolate cake

Neapolitan pastiera

Sliced fresh seasonal fruit

Antipasto • Primo • Dolce Starter • First course • Dessert Water and coffee included

Antipasto • Secondo • Dolce Starter • Main course • Dessert Water and coffee included

Zucchini flower filled with 'ricotta di fuscella' from Campania and pork cracklings

Rabbit saddle filled with turnip tops, green sauce and sweet onion

Salmon tartare with sour cream, chives, and confit cherry tomatoes

White eggplant Parmigiana with a soft heart of smoked provola and basil sauce

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Mezzi paccheri pasta from Gragnano with three types of tomatoes

Barley and spelt with crispy vegetables, mint and hazelnuts

San Marzano tomato gazpacho with steamed prawns and sunflower seeds

Catch of the day with raw spinach and Monti Lepini olive oil

Sliced beef with arugula, cherry tomatoes, and Grana Padano shavings

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal with tuna sauce with sweet and sour capers and Maldon sea salt

Niçoise salad with olive oil tuna, quail egg and steamed green beans

Mixed salad with corn, avocado and pumpkin seeds

Mixed greens salad with summer pears, grilled tomino cheese, and walnut halve

Three-grain salad with Roman zucchini and mint

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

1 scoop

2 scoops

3 scoops

Sea bream tartare with grapes, fermented radishes, and cold whole-grain mustard sauce

Whole wheat crostini with veal liver pâté and red fruits

Fried artichoke with honeydew

Beef roast with shavings of Pecorino Romano, Piennolo cherry tomatoes from Vesuvius, and Maldon sea salt

Ravioli filled with aged Parmigiano, buffalo butter and dried sage

Mezzi paccheri pasta from Gragnano with scorpionfish and mandarin

Potato gnocchi with San Marzano DOP tomatoes and fresh basil

Warm Mantuan pumpkin cream with chestnut crumble and extra virgin olive oil from the Monti Lepini

Grilled salmon fillet with mashed potatoes, chives, and kefir

Celeriac cutlet with raw puntarelle, Neapolitan papaccella (Slow Food Presidium), and cold saffron sauce

Roasted free-range chicken drumstick with soft juniper-scented potatoes

Beef strips with Roman arugula and Grana cheese shavings

Salad with steamed grains, crispy bacon, white wine–braised carrots, and walnut kernels

Mixed salad with avocado, smoked salmon, fresh raspberries, and sunflower seeds

Mixed field greens with mild Gorgonzola, crisp pears, and “Tonda Gentile Romana” hazelnuts

Valerian lettuce salad with tofu, pink grapefruit, and soy–lime dressing

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Lemon delight

Annurca apple tart with homemade vanilla ice cream

Classic tiramisù

Fresh and exotic fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

1 scoop

2 scoops

3 scoops

Salted cod in light Lambrusco vinegar dressing with our pickled vegetables, raisins, and salted almonds

Sea bream tartare with grapes, fermented radishes, and cold wholegrain mustard sauce

Fried artichoke with honeydew

Whole-grain bread crostini with veal liver pâté and red fruits

“Pallotte cacio e ova” with blue cow’s cheese fondue “Brigante” from Amatrice and bay leaf

24-month-aged cured ham Villani selection with buffalo mozzarella and rosemary brioche

Ravioli filled with aged Parmigiano, buffalo butter and dried sage

Warm soup of Montoro IGP onions with chickpeas, Tuscia spelt, and extra virgin olive oil from the Lepini Mountains

Carnaroli rice with yellow cherry tomatoes and candied Amalfi IGP lemon

Small grilled potato gnocchi spheres stuffed with smoked provola cheese and Neapolitan ragù

Monograno Gerardo di Nola spaghetti with scorpionfish and mandarin

Traditional dishes: Amatriciana / Gricia / Carbonara / Cacio e pepe / Spaghetti with three types of tomato

Steamed catch of the day with a panaché of grilled mushrooms and puffed Altamura IGP lentils

Grilled salmon fillet with mashed potatoes, chives, and kefir

Celeriac cutlet with raw puntarelle, Neapolitan “papacella” pepper (Slow Food Presidium), and cold saffron sauce

Roasted free-range chicken leg with juniper-scented soft potatoes

Lamb shank with Cilento DOP dried figs, a hint of Cesanese del Piglio wine, and taragna polenta

Beef fillet with new potatoes

Roman broccoli with garlic in its skin and crushed chili pepper

Grilled vegetables with extra virgin olive oil and Maldon sea salt

Sautéed chicory with crushed garlic and chili pepper

Spinach with melted butter

Puntarelle (chicory shoots) with anchovies and extra virgin olive oil

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Paris–Brest with chilled Roman DOP “Gentile” hazelnut cream and white nougat crumble from Cremona

Annurca apple tart with artisanal vanilla ice cream

Lemon delight

Dark chocolate cube, chilled red berry cream, and pistachio ice cream

Classic tiramisù

Fresh and exotic fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Scalabrone, Marchesi Antinori, Toscana

Testarossa, Pasetti, Abruzzo

I Vignaioli di Santo Stefano, Ceretto, Piemonte

Kabir, Donnafugata, Sicilia

Dom Perignon

Veuve Clicquot

Krug

Louis Roederer

Moët Chandon

Moët Chandon

Decaf espresso

Double espresso

Americano

Tea and infusions

Ferrari, Trentino

Cà del Bosco Lombardia

Bellavista, Lombardia

Ruggeri, Veneto

Ferrari, Trentino

Anthium, Casale del Giglio, Lazio

Anthium, Casale del Giglio, Lazio

Marchesi di Barolo, Piemonte

Jermann, Friuli Venezia Giulia

Tormaresca, Puglia

Tormaresca, Puglia

Castello della Sala, Umbria

I Gaudi, Campania

I Gaudi, Campania

Marchesi di Barolo, Piemonte

Marchesi di Barolo, Piemonte

Sankt Pauls, Alto Adige

Sankt Pauls, Alto Adige

Trabocchetto, Talamonti, Abruzzo

Trabocchetto, Talamonti, Abruzzo

Livio Felluga, Friuli Venezia Giulia

Vette, Tenuta San Leonardo, Alto Adige

Vette, Tenuta San Leonardo, Alto Adige

Bolgheri, Marchesi Antinori, Toscana

Bolgheri, Marchesi Antinori, Toscana

Poggio le Volpi, Lazio

Poggio le Volpi, Lazio

Costasera, Masi, Veneto

Marchesi di Barolo, Piemonte

Il Bruciato, Marchesi Antinori, Toscana

Pian delle Vigne, Marchesi Antinori, Toscana

Tenuta San Leonardo, Alto Adige

Tenuta San Leonardo, Alto Adige

Peppoli, Marchesi Antinori, Toscana

Peppoli, Marchesi Antinori, Toscana

Prunotto, Piemonte

Prunotto, Piemonte

Testa Rossa, Pasetti, Abruzzo

Testa Rossa, Pasetti, Abruzzo

Sankt Pauls, Alto Adige

Sankt Pauls, Alto Adige

I Gaudi, Campania

I Gaudi, Campania

Marchesi Antinori, Toscana

Avocado toast with salmon or with poached egg

Ham cheese toast

Roman margherita (mozzarella and tomato) pinsa

Roman pinsa with vegetables

Hamburger with tomatoes, Roman lettuce and French fries

Parma ham with winter sweet melon

Caprese salad with buffalo mozzarella, “three tomatoes” and basil

Fresh fruit platter

Shortcrust tartlet with pastry cream and mixed berries

Classic tiramisu

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Mini Roman supplì

Roman pecorino cheese cubes with ginger flavoured jam

Small platter of porchetta from Ariccia with homemade focaccia and extra virgin olive oil

Salmon slices marinated with salt and raw sugar, confit cherry tomatoes and kefir

Raw vegetables and vinaigrette

Avocado toast with salmon or with poached egg

Ham & cheese toast

Roman margherita (mozzarella and tomato) pinsa

Roman pinsa with vegetables

Hamburger with tomatoes, Roman lettuce and French fries

Parma ham with cantaloupe melon

Caprese salad with buffalo mozzarella, “three tomatoes” and basil

Fresh fruit platter

Shortcrust tartlet with pastry cream and mixed berries

Classic tiramisu

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Mini Roman supplì

Roman pecorino cheese cubes with ginger flavoured jam

Small platter of porchetta from Ariccia with homemade focaccia and extra virgin olive oil

Salmon slices marinated with salt and raw sugar, confit cherry tomatoes and kefir

Raw vegetables and vinaigrette

Zucchini flower filled with Campania 'ricotta di fuscella' and pork cracklings

Rabbit saddle filled with turnip tops green sauce and sweet onion

Buffalo mozzarella caprese with three types of tomatoes and basil

Raw asparagus salad with apricots, macadamia nuts and soy sauce

Seared scallops with saffron, fennel and oranges

24-month aged cured ham Villani selection

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Carnaroli rice with yellow tomatoes and candied lemon

Monograno vermicelli Cavalier Cocco pasta with shrimps and fresh chili

Bronze extruded square spaghetti Barilla Selection with three types of tomatoes

Gerardo di Nola selection ditali from Gragnano with beans from Crotone and mussels

Traditional Roman dishes: Amatriciana / Gricia / Carbonara / Cacio e pepe

Catch of the day with raw spinach and Monti Lepini olive oil

Chicken supreme filled with dried tomatoes, mashed potatoes, cloves and finger lime

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal roulade with tomato stuffed with sultanas, pecorino romano and chervil

Grilled salmon fillet with mashed potatoes, chives and kefir

Danish beef fillet with rosemary, served with baked potatoes

Seasonal mixed salad

Grilled vegetables with extra virgin olive oil and Maldon salt

Sautéed chicory with garlic and chili

Fresh baby spinach salad

Corallo beans with Pachino cherry tomatoes

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Classic tiramisu

Lemon delight

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Rolled pizza with sausage and friarielli

Neapolitan casatiello

Eggplant parmigiana

Potato croquettes

Eggs in “Purgatory”

Braided buffalo mozzarella

Fresh ricotta in fuscella - traditional basket mold

Podolico caciocavallo cheese

Capocollo from Ricigliano

Pork cracklings

Fried zucchini with vinegar and mint

Eggplant a funghetto

Stuffed bell pepper

Salad with boiled cauliflower, gherkins, papaccelle peppers, olives, capers, and anchovies

Lemon delight

Caprese chocolate cake

Neapolitan pastiera

Sliced fresh seasonal fruit

Antipasto • Primo • Dolce Starter • First course • Dessert Water and coffee included

Antipasto • Secondo • Dolce Starter • Main course • Dessert Water and coffee included

Zucchini flower filled with 'ricotta di fuscella' from Campania and pork cracklings

Rabbit saddle filled with turnip tops, green sauce and sweet onion

Salmon tartare with sour cream, chives, and confit cherry tomatoes

White eggplant Parmigiana with a soft heart of smoked provola and basil sauce

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Mezzi paccheri pasta from Gragnano with three types of tomatoes

Barley and spelt with crispy vegetables, mint and hazelnuts

San Marzano tomato gazpacho with steamed prawns and sunflower seeds

Catch of the day with raw spinach and Monti Lepini olive oil

Sliced beef with arugula, cherry tomatoes, and Grana Padano shavings

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal with tuna sauce with sweet and sour capers and Maldon sea salt

Niçoise salad with olive oil tuna, quail egg and steamed green beans

Mixed salad with corn, avocado and pumpkin seeds

Mixed greens salad with summer pears, grilled tomino cheese, and walnut halve

Three-grain salad with Roman zucchini and mint

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

1 scoop

2 scoops

3 scoops

Sea bream tartare with grapes, fermented radishes, and cold whole-grain mustard sauce

Whole wheat crostini with veal liver pâté and red fruits

Fried artichoke with honeydew

Beef roast with shavings of Pecorino Romano, Piennolo cherry tomatoes from Vesuvius, and Maldon sea salt

Ravioli filled with aged Parmigiano, buffalo butter and dried sage

Mezzi paccheri pasta from Gragnano with scorpionfish and mandarin

Potato gnocchi with San Marzano DOP tomatoes and fresh basil

Warm Mantuan pumpkin cream with chestnut crumble and extra virgin olive oil from the Monti Lepini

Grilled salmon fillet with mashed potatoes, chives, and kefir

Celeriac cutlet with raw puntarelle, Neapolitan papaccella (Slow Food Presidium), and cold saffron sauce

Roasted free-range chicken drumstick with soft juniper-scented potatoes

Beef strips with Roman arugula and Grana cheese shavings

Salad with steamed grains, crispy bacon, white wine–braised carrots, and walnut kernels

Mixed salad with avocado, smoked salmon, fresh raspberries, and sunflower seeds

Mixed field greens with mild Gorgonzola, crisp pears, and “Tonda Gentile Romana” hazelnuts

Valerian lettuce salad with tofu, pink grapefruit, and soy–lime dressing

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Lemon delight

Annurca apple tart with homemade vanilla ice cream

Classic tiramisù

Fresh and exotic fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

1 scoop

2 scoops

3 scoops

Salted cod in light Lambrusco vinegar dressing with our pickled vegetables, raisins, and salted almonds

Sea bream tartare with grapes, fermented radishes, and cold wholegrain mustard sauce

Fried artichoke with honeydew

Whole-grain bread crostini with veal liver pâté and red fruits

“Pallotte cacio e ova” with blue cow’s cheese fondue “Brigante” from Amatrice and bay leaf

24-month-aged cured ham Villani selection with buffalo mozzarella and rosemary brioche

Ravioli filled with aged Parmigiano, buffalo butter and dried sage

Warm soup of Montoro IGP onions with chickpeas, Tuscia spelt, and extra virgin olive oil from the Lepini Mountains

Carnaroli rice with yellow cherry tomatoes and candied Amalfi IGP lemon

Small grilled potato gnocchi spheres stuffed with smoked provola cheese and Neapolitan ragù

Monograno Gerardo di Nola spaghetti with scorpionfish and mandarin

Traditional dishes: Amatriciana / Gricia / Carbonara / Cacio e pepe / Spaghetti with three types of tomato

Steamed catch of the day with a panaché of grilled mushrooms and puffed Altamura IGP lentils

Grilled salmon fillet with mashed potatoes, chives, and kefir

Celeriac cutlet with raw puntarelle, Neapolitan “papacella” pepper (Slow Food Presidium), and cold saffron sauce

Roasted free-range chicken leg with juniper-scented soft potatoes

Lamb shank with Cilento DOP dried figs, a hint of Cesanese del Piglio wine, and taragna polenta

Beef fillet with new potatoes

Roman broccoli with garlic in its skin and crushed chili pepper

Grilled vegetables with extra virgin olive oil and Maldon sea salt

Sautéed chicory with crushed garlic and chili pepper

Spinach with melted butter

Puntarelle (chicory shoots) with anchovies and extra virgin olive oil

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Paris–Brest with chilled Roman DOP “Gentile” hazelnut cream and white nougat crumble from Cremona

Annurca apple tart with artisanal vanilla ice cream

Lemon delight

Dark chocolate cube, chilled red berry cream, and pistachio ice cream

Classic tiramisù

Fresh and exotic fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Scalabrone, Marchesi Antinori, Toscana

Testarossa, Pasetti, Abruzzo

I Vignaioli di Santo Stefano, Ceretto, Piemonte

Kabir, Donnafugata, Sicilia

Dom Perignon

Veuve Clicquot

Krug

Louis Roederer

Moët & Chandon

Moët & Chandon

Decaf espresso

Double espresso

Americano

Tea and infusions

Ferrari, Trentino

Cà del Bosco Lombardia

Bellavista, Lombardia

Ruggeri, Veneto

Ferrari, Trentino

Anthium, Casale del Giglio, Lazio

Anthium, Casale del Giglio, Lazio

Marchesi di Barolo, Piemonte

Jermann, Friuli Venezia Giulia

Tormaresca, Puglia

Tormaresca, Puglia

Castello della Sala, Umbria

I Gaudi, Campania

I Gaudi, Campania

Marchesi di Barolo, Piemonte

Marchesi di Barolo, Piemonte

Sankt Pauls, Alto Adige

Sankt Pauls, Alto Adige

Trabocchetto, Talamonti, Abruzzo

Trabocchetto, Talamonti, Abruzzo

Livio Felluga, Friuli Venezia Giulia

Vette, Tenuta San Leonardo, Alto Adige

Vette, Tenuta San Leonardo, Alto Adige

Bolgheri, Marchesi Antinori, Toscana

Bolgheri, Marchesi Antinori, Toscana

Poggio le Volpi, Lazio

Poggio le Volpi, Lazio

Costasera, Masi, Veneto

Marchesi di Barolo, Piemonte

Il Bruciato, Marchesi Antinori, Toscana

Pian delle Vigne, Marchesi Antinori, Toscana

Tenuta San Leonardo, Alto Adige

Tenuta San Leonardo, Alto Adige

Peppoli, Marchesi Antinori, Toscana

Peppoli, Marchesi Antinori, Toscana

Prunotto, Piemonte

Prunotto, Piemonte

Testa Rossa, Pasetti, Abruzzo

Testa Rossa, Pasetti, Abruzzo

Sankt Pauls, Alto Adige

Sankt Pauls, Alto Adige

I Gaudi, Campania

I Gaudi, Campania

Marchesi Antinori, Toscana

Avocado toast with salmon or with poached egg

Ham & cheese toast

Roman margherita (mozzarella and tomato) pinsa

Roman pinsa with vegetables

Hamburger with tomatoes, Roman lettuce and French fries

Parma ham with winter sweet melon

Caprese salad with buffalo mozzarella, “three tomatoes” and basil

Fresh fruit platter

Shortcrust tartlet with pastry cream and mixed berries

Classic tiramisu

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Mini Roman supplì

Roman pecorino cheese cubes with ginger flavoured jam

Small platter of porchetta from Ariccia with homemade focaccia and extra virgin olive oil

Salmon slices marinated with salt and raw sugar, confit cherry tomatoes and kefir

Raw vegetables and vinaigrette

Riso Buono Carnaroli Milanese-style risotto with ossobuco – show cooking

Valtellina pizzoccheri with savoy cabbage and potatoes

Treats and More

Piedmontese turta verde

Traditional Milanese mondeghili

Cold Cuts and Cheese Selection

Montebore

Strachitunt

Quartirolo Lombardo

Salame della Duja

Valtellina bresaola

Val Vigezzo cured lard

Traditional Vegetables and Salads

Barolo-braised beef

Vitello tonnato

Homemade mixed pickled vegetables

Seasonal crudités with Piedmontese bagna cauda

Braised savoy cabbage

Traditional Desserts

Chocolate bonet

Panna cotta with grape must

Alba hazelnut cake

Sbrisolona with zabaglione scented with “Antica Formula” Vermouth

Brutti ma Buoni biscuits

Chocolate Baci di Dama

Seasonal fresh fruit selection

Avocado toast with salmon or with poached egg

Ham & cheese toast

Roman margherita (mozzarella and tomato) pinsa

Roman pinsa with vegetables

Hamburger with tomatoes, Roman lettuce and French fries

Parma ham with cantaloupe melon

Caprese salad with buffalo mozzarella, “three tomatoes” and basil

Fresh fruit platter

Shortcrust tartlet with pastry cream and mixed berries

Classic tiramisu

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Mini Roman supplì

Roman pecorino cheese cubes with ginger flavoured jam

Small platter of porchetta from Ariccia with homemade focaccia and extra virgin olive oil

Salmon slices marinated with salt and raw sugar, confit cherry tomatoes and kefir

Raw vegetables and vinaigrette

Zucchini flower filled with Campania 'ricotta di fuscella' and pork cracklings

Rabbit saddle filled with turnip tops green sauce and sweet onion

Buffalo mozzarella caprese with three types of tomatoes and basil

Raw asparagus salad with apricots, macadamia nuts and soy sauce

Seared scallops with saffron, fennel and oranges

24-month aged cured ham Villani selection

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Carnaroli rice with yellow tomatoes and candied lemon

Monograno vermicelli Cavalier Cocco pasta with shrimps and fresh chili

Bronze extruded square spaghetti Barilla Selection with three types of tomatoes

Gerardo di Nola selection ditali from Gragnano with beans from Crotone and mussels

Traditional Roman dishes: Amatriciana / Gricia / Carbonara / Cacio e pepe

Catch of the day with raw spinach and Monti Lepini olive oil

Chicken supreme filled with dried tomatoes, mashed potatoes, cloves and finger lime

Poached egg with smoked eggplant, Roman mint and crumble of salt and pepper taralli

Veal roulade with tomato stuffed with sultanas, pecorino romano and chervil

Grilled salmon fillet with mashed potatoes, chives and kefir

Danish beef fillet with rosemary, served with baked potatoes

Seasonal mixed salad

Grilled vegetables with extra virgin olive oil and Maldon salt

Sautéed chicory with garlic and chili

Fresh baby spinach salad

Corallo beans with Pachino cherry tomatoes

Crispy fried potato wedges

Trofiette pasta with basil pesto

Orecchiette pasta with fresh tomato

Roman margherita (mozzarella and tomato) pinsa

Piedmontese beef hamburger, tomatoes, Roman lettuce, and French fries

Crispy fried chicken with French fries

Classic tiramisu

Lemon delight

Three chocolate cremino with cold blackthorn plum sauce

Shortcrust tartlet with pastry cream and mixed berries

Fresh fruit platter

Ice cream flavours: cream, dark chocolate, pistachio, strawberry, coffee

Lemon sorbet

Rolled pizza with sausage and friarielli

Neapolitan casatiello

Eggplant parmigiana

Potato croquettes

Eggs in “Purgatory”

Braided buffalo mozzarella

Fresh ricotta in fuscella - traditional basket mold

Podolico caciocavallo cheese

Capocollo from Ricigliano

Pork cracklings

Fried zucchini with vinegar and mint

Eggplant a funghetto

Stuffed bell pepper

Salad with boiled cauliflower, gherkins, papaccelle peppers, olives, capers, and anchovies

Lemon delight

Caprese chocolate cake

Neapolitan pastiera

Sliced fresh seasonal fruit

Antipasto • Primo • Dolce Starter • First course • Dessert Water and coffee included

Antipasto • Secondo • Dolce Starter • Main course • Dessert Water and coffee included

Zucchini flower filled with 'ricotta di fuscella' from Campania and pork cracklings

Rabbit saddle filled with turnip tops, green sauce and sweet onion

Salmon tartare with sour cream, chives, and confit cherry tomatoes

White eggplant Parmigiana with a soft heart of smoked provola and basil sauce

Ravioli filled with aged Parmesan, buffalo butter and dried sage

Mezzi paccheri pasta from Gragnano with three types of tomatoes

Barley and spelt with crispy vegetables, mint and hazelnuts

San Marzano tomato gazpacho with steamed prawns and sunflower seeds