Ristorante Roma

Four dried plums wrapped in smoked slices of bacon on a bed of parmesan cheese and freshly ground black pepper. Comes with a side of our hand crafted gorgonzola cream

Four grilled slices of filet mignon served on grilled and seasoned bread with stoneground mustard. Finished with our made in house balsamic reduction

Baked brussel sprouts topped with pecorino cheese and our balsamic reduction

Chef's choice of Italian cold cuts and cheeses. Served with jam and honey

Five mozzarella pearls wrapped in Italian speck prosciutto, served on a bed of arugula. Finished with a light drizzle of our balsamic reduction and olive oil

Chef's interpretation of the eggplant parmesan. Served with multiple layers of eggplant, filled with our traditional tomato sauce and Roman parmesan cheese

A fire-roasted tomato sauce simmered in chardonnay with Venetian style polenta and squid. Comes with a side of lemon and parsley aioli

Traditional countryside salad Seasoned romaine lettuce tossed in extra virgin olive oil topped with seasoned heirloom tomatoes, finished with our balsamic reduction

Chef's interpretation of the Caprese salad. Served with seasoned heirloom tomatoes, fresh basil, and freshly made burrata cheese

Romaine tossed in our crafted Caesar dressing, topped with parmesan cheese and baked in house croutons

Romaine lettuce sprinkled with parmesan and pecorino cheeses, topped with sliced almonds and crushed walnuts dressed with extra virgin olive oil

Crushed walnuts and our hand crafted delicate cream sauce. Finished with freshly ground black pepper

Heirloom tomatoes sauteed in olive oil and white wine, tossed with arugula and finished with a sprinkle of pecorino cheese

Eggplant diced and lightly fried in our traditonal tomato sauce topped with basil, parsley and pecorino cheese

Mussels seasoned and simmered in extra virgin olive oil and white wine. Finished with parsley and freshly ground black pepper

Sautéed shrimp and bay scallops married with our fire-roasted tomato sauce and Genovese basil pesto. Topped with extra virgin olive oil and parsley

Diced salmon sautéed in white wine and olive oil. Tossed in our crema rosa sauce, fire-roasted tomato and cream

Seared guanciale tossed in our traditional tomato sauce and cabernet wine. Topped with a sprinkle of pecorino cheese and freshly cracked black pepper

Ground American beef marinated in Chianti wine slowly cooked in our tomato sauce with thinly sliced vegetables. Finished with parmesan cheese

Chardonnay marinated mild Italian sausage married with champignon mushroom and a delicious cream sauce. Finished with freshly ground black pepper and parmesan cheese

Filet mignon grilled to order, seasoned with freshly ground pepper and sea salt. Served with our house made gorgonzola sauce and rotating seasonal vegetables

Chef's take on grilled grouper. Served grilled with lemon zest on a bed of fire-roasted tomatoes and drizzled with olive oil. Served with rotating seasonal vegetables

Grilled ribeye served with anD parsley rosemary compound butter. Served sliced on a bed of arugula with grated parmesan. Garnished with freshly ground black pepper

Pork tenderloin, grilled and slowly cooked to perfection, finished with a light pistachio crust. Served with rotating seasonal vegetables

Grilled salmon garnished with fresh herbs and drizzled with parsley infused olive oil. Served with rotating seasonal vegetables

Crusted chicken breast lightly sauteed in a lemon-butter cream sauce. Served with rotating seasonal vegetables

Four dried plums wrapped in smoked slices of bacon on a bed of parmesan cheese and freshly ground black pepper. Comes with a side of our hand crafted gorgonzola cream

Four grilled slices of filet mignon served on grilled and seasoned bread with stoneground mustard. Finished with our made in house balsamic reduction

Baked brussel sprouts topped with pecorino cheese and our balsamic reduction

Chef's choice of Italian cold cuts and cheeses. Served with jam and honey

Five mozzarella pearls wrapped in Italian speck prosciutto, served on a bed of arugula. Finished with a light drizzle of our balsamic reduction and olive oil

Chef's interpretation of the eggplant parmesan. Served with multiple layers of eggplant, filled with our traditional tomato sauce and Roman parmesan cheese

A fire-roasted tomato sauce simmered in chardonnay with Venetian style polenta and squid. Comes with a side of lemon and parsley aioli

Traditional countryside salad Seasoned romaine lettuce tossed in extra virgin olive oil topped with seasoned heirloom tomatoes, finished with our balsamic reduction

Chef's interpretation of the Caprese salad. Served with seasoned heirloom tomatoes, fresh basil, and freshly made burrata cheese

Romaine tossed in our crafted Caesar dressing, topped with parmesan cheese and baked in house croutons

Romaine lettuce sprinkled with parmesan and pecorino cheeses, topped with sliced almonds and crushed walnuts dressed with extra virgin olive oil

Crushed walnuts and our hand crafted delicate cream sauce. Finished with freshly ground black pepper

Heirloom tomatoes sauteed in olive oil and white wine, tossed with arugula and finished with a sprinkle of pecorino cheese

Eggplant diced and lightly fried in our traditonal tomato sauce topped with basil, parsley and pecorino cheese

Mussels seasoned and simmered in extra virgin olive oil and white wine. Finished with parsley and freshly ground black pepper

Sautéed shrimp and bay scallops married with our fire-roasted tomato sauce and Genovese basil pesto. Topped with extra virgin olive oil and parsley

Diced salmon sautéed in white wine and olive oil. Tossed in our crema rosa sauce, fire-roasted tomato and cream

Seared guanciale tossed in our traditional tomato sauce and cabernet wine. Topped with a sprinkle of pecorino cheese and freshly cracked black pepper

Ground American beef marinated in Chianti wine slowly cooked in our tomato sauce with thinly sliced vegetables. Finished with parmesan cheese

Chardonnay marinated mild Italian sausage married with champignon mushroom and a delicious cream sauce. Finished with freshly ground black pepper and parmesan cheese

Filet mignon grilled to order, seasoned with freshly ground pepper and sea salt. Served with our house made gorgonzola sauce and rotating seasonal vegetables

Chef's take on grilled grouper. Served grilled with lemon zest on a bed of fire-roasted tomatoes and drizzled with olive oil. Served with rotating seasonal vegetables

Grilled ribeye served with anD parsley rosemary compound butter. Served sliced on a bed of arugula with grated parmesan. Garnished with freshly ground black pepper

Pork tenderloin, grilled and slowly cooked to perfection, finished with a light pistachio crust. Served with rotating seasonal vegetables

Grilled salmon garnished with fresh herbs and drizzled with parsley infused olive oil. Served with rotating seasonal vegetables

Crusted chicken breast lightly sauteed in a lemon-butter cream sauce. Served with rotating seasonal vegetables