Baccano

Raw beef tartare prepared tableside with classic condiments like capers, anchovies, and egg. The high-quality Fassona beef offers a lean, tender texture and delicate flavor. Eaten as a savory appetizer.

Thinly sliced cold veal covered in a creamy tuna and caper sauce. A traditional Piedmontese dish with a rich, savory taste. Served chilled as an elegant starter.

Pan-seared scallops served on a bed of creamy mozzarella sauce with salty cured fish roe. The combination offers sweet seafood notes with rich dairy and savory accents. Enjoyed as a refined seafood appetizer.

Savory croissants filled with warm roast pork, butter, and a salty anchovy sauce. A rich and buttery small bite blending French pastry with Roman roasted meat flavors. Served in a pair.

A pressed loaf of beef and duck liver pâté, served with tangy condiments. Rich, smooth, and meaty in texture. Spread on bread or eaten with the accompanying pickles.

Layers of fried eggplant baked with tomato sauce and cheese, topped with zucchini flowers. Soft, cheesy, and comforting with deep tomato flavors. A classic Italian vegetable dish.

Fried squash blossoms filled with tender organ meat, served with mushrooms and a rich seafood mayonnaise. Crispy on the outside with a creamy, savory filling. A complex and flavorful appetizer.

Breaded and fried anchovies served with a tangy tuna-caper dipping sauce. Crunchy, salty, and savory. Perfect for snacking or as a starter.

Premium sturgeon roe with a clean, briny flavor. Served with traditional accompaniments like blinis and cream to balance the saltiness. A luxurious delicacy.

A tasting flight of three distinct premium caviars. Offers a range of textures and flavors from nutty to buttery. Served with blinis and condiments for a complete experience.

A cold dish combining sweet raw prawns, fresh peas, and salty caviar. Fresh, delicate, and sophisticated. The green sauce adds an herbal freshness.

A Peruvian-style potato cake layered with seasoned tuna and topped with caviar. Spicy, creamy, and savory. A fusion dish combining Latin American and Mediterranean ingredients.

Rome's iconic pasta dish made with egg yolk, cured pork cheek (guanciale), and sheep cheese. Rich, creamy, and peppery. Prepared with premium large tube pasta.

A decadent toasted sandwich filled with rich duck liver and apple. Savory, buttery, and slightly sweet. A luxurious twist on a French bistro classic.

Smooth duck liver pâté served with preserved apples and fruit bread. Rich and creamy with sweet fruit contrasts. Spread on the accompanying croutons.

Fresh thick spaghetti with a sauce of Pecorino cheese and black pepper. Creamy, salty, and sharp. A simple yet flavorful Roman classic.

A hearty seafood soup with mixed fish and small pasta shapes in a tomato broth. Savory and warming with the essence of the sea. Eaten with a spoon as a main course.

Short tube pasta in a tomato sauce with cured pork cheek and cheese. Savory, rich, and slightly tangy from the tomatoes. One of the four classic Roman pastas.

Stuffed pasta pockets filled with ricotta cheese, mint, and lemon. Served in a fresh tomato sauce. Delicate and aromatic with a balance of cheese and bright citrus notes.

Spaghetti tossed with fresh clams and a herb butter sauce. Briny and aromatic with hints of tarragon and lemon. A refined take on classic spaghetti alle vongole.

Creamy rice dish cooked with shellfish stock and langoustine cream. Rich, velvety, and packed with seafood flavor. Requires a wait time as it is cooked to order.

Filled pasta parcels containing cod, served with a rich foie gras sauce and sweet fig glaze. A complex dish balancing savory fish, rich liver, and sweet fruit flavors.

A sandwich featuring chunks of lobster meat in a soft, buttery bun. Rich and savory with a creamy sauce. Served with fries as a complete meal.

Long flat pasta served with a roasted half lobster in the shell. The sauce is infused with lobster juices and tomatoes. A luxurious and visually impressive seafood pasta.

Spiny lobster served Catalan-style with onions, tomatoes, and vinegar. Sweet meat contrasted with acidic and fresh vegetable flavors. Price is based on weight.

Whole lobster prepared in a fresh salad with tomatoes and onions. Light, zesty, and refreshing. Priced by weight.

Premium blue lobster served with a fresh tomato and onion salad. Known for its distinctively sweet and firm meat. Priced by weight.

Large red shrimp served in a Catalan salad style. Very sweet and tender meat, enhanced by the acidity of vinegar and tomatoes. Priced by weight.

A trio of artichoke hearts preserved in oil. Tender and savory. Served as an antipasto.

Premium salted butter from Normandy, France. Rich and creamy. Served with bread.

High-quality preserved anchovy fillets served with butter and toast. Intensely savory and salty. A gourmet appetizer.

Thick slices of smoked salmon served with butter and croutons. Smoky, oily, and rich. Eaten as a starter.

Three types of toasted bread topped with cured fish roe (bottarga) and various garnishes. Salty and savory with crunchy texture.

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cream. Assembled or served tableside. Rich, creamy, and coffee-flavored.

Fried doughnuts served in a playful ferris wheel presentation. Accompanied by dipping sauces like chocolate and fruit coulis. Sweet and fun.

Silky custard dessert with a soft caramel topping. Served with fresh strawberries. Smooth and sweet.

Baked French dessert featuring fruit baked in a sweet batter. Filled with tart blackberries. Warm and pudding-like texture.

A mix of cut seasonal fruits marinated in a floral lavender syrup. Light, fragrant, and refreshing.

Freshly churned ice cream served with crunchy chocolate bits. Creamy and cold.

Fruit-based frozen dessert served with coconut topping. Dairy-free and intensely fruity.

A selection of three cheeses served with a glass of sweet German wine. A savory-sweet end to the meal.

Artisanal bread basket sourced from famous Roman bakeries. Charged per person.

Bottled mineral water, available in sparkling or still varieties.

A shot of strong, concentrated Italian coffee. Rich and aromatic.

Other coffee beverages like cappuccino or latte. Hot and milky.

Carbonated sodas or non-alcoholic beverages.

A sweet German Riesling wine. Aromatic with fruit and honey notes. Perfect dessert wine.

A famous French sweet wine. Rich, honeyed, and complex flavors of apricot and nut. Served chilled.

A sparkling sweet white wine from Piedmont. Floral, fruity, and lightly bubbly. Low alcohol dessert wine.

A local sweet wine from Lazio made from dried grapes. Concentrated sweetness and amber color.

A Sicilian dessert wine with intense aromas of apricot and honey. Rich and golden.

A tasting flight of three whiskies from the Islay region of Scotland. Known for smoky and peaty flavors.

A tasting flight of three Scotch whiskies from the Highlands. Styles range from light and floral to rich and peaty.

A flight of three single malts from Speyside. Typically sweet, fruity, and nutty.

A tasting selection of three Japanese whiskies. Refined, balanced, and smooth spirits.

A tasting of four unaged spirits, fresh from the still. Allows you to taste the raw character of the distillate.

A flight of three rums showcasing different styles or regions. Sweet, spicy, and complex sugarcane spirits.