Menu Examples
SHADES OF THE SEA
A Journey of Flavor and Refinement is a culinary experience that celebrates the flavors of the sea through refined dishes and selected ingredients. Each course is designed to express different nuances of the sea, from the fresh to the more intense.
Appetizers
Red tuna tartare with mango, lime and basmati rice, with a touch of soy for a fresh and exotic balance.
Seared scallops with lemon butter and pistachio crumble, soft and golden, with a velvety lemon butter cream.
First Course
Pasta alla chitarra with prawns , cognac and pine nuts, a dish rich in seafood flavour and aromatic notes.
Second Course
Sea bass fillet with herb crust, served on celeriac puree with lemon and thyme sauce for the perfect balance.
Sorbet
Pink grapefruit and ginger sorbet , refreshing and aromatic with a touch of basil.
Sweet
White chocolate mousse with berry coulis and salted almond crumble, with a perfect sweet-salty contrast.
A sensory journey that combines freshness, delicacy and intensity.
ELEGANCE AND TASTE
A Refined and Surprising Meat Menu is a sensory journey that celebrates meat through sophisticated dishes and surprising combinations. Each course is designed to amaze the most demanding palates, with high-quality ingredients and cooking techniques that enhance flavor and tenderness.
Appetizers
Beef tartare with black truffle mayonnaise and Port jelly, an elegant dish that combines raw meat with a touch of refinement.
Veal parcels with foie gras heart and red fruit sauce, where the veal wraps the foie gras, balanced by the tangy red fruit sauce.
First Course
Venison ravioli with chestnut cream and hazelnut butter, an autumn dish that combines the flavour of venison with the sweetness of chestnuts and hazelnut butter.
Second Course
Sliced ​​beef with parmesan cream and black olive powder, accompanied by a fresh microgreens salad, with a perfect balance between the meat and the intense flavours of the cream and olive powder.
Sorbet
Lemon and basil sorbet with a touch of gin, refreshing and aromatic, with a light hint of gin that stimulates the palate.
Sweet
Dark chocolate millefeuille with gianduia mousse and custard, a dessert that plays between crunchiness and softness, with intense flavours of chocolate and gianduia.
A menu that celebrates meat in a refined way, transforming each dish into a unique experience.
THE ROMAN TRADITION
It is a menu that celebrates the authentic flavours of Lazio, with simple but tasty dishes that tell the story of Roman culinary tradition.
Appetizers
The Roman Tagliere , with local cured meats and cheeses, high-quality pickled vegetables and a wide selection of Roman-style bruschetta, including homemade bread seasoned with garlic, oil and salt, or enriched with fresh tomato, basil and pecorino, and even slices of toasted bread with a creamy anchovy sauce, butter and parsley.
Beans with bacon and tomato , a rustic and hearty dish with cannellini beans cooked in tomato sauce, onion, rosemary and crispy bacon, served hot with homemade bread.
First Course
Spaghetti all'Amatriciana , a classic of Lazio cuisine with browned bacon, fresh tomato, chilli pepper and Pecorino Romano DOP, a dish with a strong and authentic flavour.
Second Course
Chicken with peppers Roman style, chicken cooked in a sauce rich in red and yellow peppers, onion, tomato and rosemary, perfect to accompany with potatoes or crunchy bread for a perfect mopping up.
Side
Orange, fennel, black olive and pomegranate salad , a fresh combination of sweetness, crunchiness and flavour, ideal to accompany a meal or as a light dish.
Sweet
Homemade tiramisu , the classic Italian dessert made with ladyfingers soaked in espresso coffee and mascarpone cream, finished with a dusting of bitter cocoa for a touch of elegance and sweetness.
A menu that celebrates traditional Roman dishes, simple but rich in authentic and genuine flavors.
EVENTS
It is a refined menu that celebrates Italian cuisine with high quality ingredients and dishes that combine tradition and innovation.
Appetizers
Revisited Tuscan panzanella , with Itrane olive paté, Tropea onion, Piennolo cherry tomatoes and lemon thyme bread crumble.
Smoked scamorza with Parma 36 months, accompanied by dehydrated black olives.
Buffalo mozzarella centrifuge , served with caprese with cherry tomatoes, basil and extra virgin olive oil.
Beef tartare with three pepper sauce, Dijon mustard, mayonnaise and Tabasco.
Magnum of chicory and sweet scamorza, with a balance between the bitter chicory and the sweetness of the cheese.
Our homemade pasta
Lasagna with porcini mushroom béchamel , 48-month aged Parmesan and white truffle, a rich and refined dish.
Risotto Vialone Nano , creamed with Malga butter, buffalo ricotta and pumpkin cream with rosemary.
Second
Veal fillet wrapped with Amatrice bacon , served with Demi Glace and Smith apple reduction for an elegant combination of flavors.
Sorbet
Lemon sorbet with vodka and mint, fresh and thirst-quenching, for a perfect ending.