Bull Steak

Fresh buffalo mozzarella cheese paired with thinly sliced dry-cured ham (prosciutto). A classic Italian combination of creamy, mild cheese and salty, savory meat. Best enjoyed by eating a piece of cheese and ham together.

Fresh Italian cheese made from buffalo milk. It has a soft, semi-elastic texture and a rich, milky flavor. Served simply to highlight its freshness.

Sweet slices of melon wrapped in or served with salty, dry-cured ham. A refreshing appetizer that balances sweet and savory flavors. Typically eaten with a fork and knife.

Thin slices of cured beef (Bresaola) served with fresh peppery arugula and shavings of Parmesan cheese. A light and savory dish with contrasting textures.

Carpaccio-style raw beef, sliced very thinly. Tender and delicate, usually dressed with olive oil or lemon. An elegant starter for meat lovers.

Caprese salad featuring slices of fresh mozzarella and tomatoes garnished with basil. Dressed with olive oil. A fresh, vegetarian classic representing the colors of the Italian flag.

A simple, crispy flatbread drizzled with olive oil. Similar to pizza crust or focaccia but thinner. Enjoy as a snack or accompaniment to other dishes.

Crispy flatbread topped with thin slices of dry-cured ham. The saltiness of the ham complements the mild bread.

Cured ham from the Cinta Senese breed of pig, known for its high quality and flavor. Savory and rich with melting fat.

A selection of traditional cheeses and cured meats (salami) from the Tuscany region. Offers a variety of textures and savory flavors. Perfect for sharing.

Toasted bread slices rubbed with garlic and drizzled with high-quality olive oil. Crunchy and savory. A simple rustic appetizer.

Toasted bread topped with chopped fresh tomatoes and seasonings. A fresh and crunchy bite.

Toasted bread topped with sautéed mushrooms. Earthy and savory flavors on a crunchy base.

Toasted bread topped with slices of dry-cured ham. A savory combination of crunchy bread and salty meat.

Toasted bread topped with both dry-cured ham and fresh tomatoes. A rich mix of savory, salty, and fresh flavors.

Toasted bread topped with Lardo di Colonnata, a special cured pork fat. The fat melts slightly on the warm bread, creating a rich, buttery delicacy.

A Roman street food snack consisting of a breaded and fried rice ball with a gooey mozzarella center. Crispy outside, soft and savory inside. Served hot.

Edible flowers of the zucchini plant stuffed with mozzarella cheese, battered, and deep-fried. Delicate and crispy with a cheesy filling.

Artichokes deep-fried until crispy. A traditional Roman preparation. Savory with a nutty flavor and crunchy texture.

An assortment of deep-fried items, likely including vegetables and other snacks. Crispy and varied.

Small balls of ground meat, breaded and deep-fried. Juicy inside and crunchy outside.

Bite-sized balls made from eggplant (aubergine), likely mixed with breadcrumbs and cheese, then fried. Soft interior with a crispy crust.

Pasta served in a spicy tomato sauce made with garlic and red chili peppers. Savory with a distinct kick of heat.

A classic Roman pasta dish with a sauce of cured pork jowl (guanciale) or bacon, tomatoes, and Pecorino cheese. Rich, savory, and slightly salty.

Pasta tossed with a creamy sauce made from eggs, hard cheese (Pecorino/Parmesan), and cured pork. Rich, velvety, and savory without using cream.

Considered a 'white Amatriciana', this pasta features cured pork, Pecorino cheese, and black pepper, but no tomato. Salty, savory, and rich.

A minimalist Roman pasta dish featuring a sauce made simply from Pecorino Romano cheese and black pepper. Creamy, sharp, and peppery.

Soft dough dumplings, likely potato-based, served with a rich meat sauce made from spare ribs. A hearty and comforting dish.

Flat, ribbon-like pasta served with a slow-cooked meat-based tomato sauce (Bolognese style). Hearty and flavorful.

Ribbon pasta served with porcini mushrooms. A dish celebrated for the earthy, nutty, and intense umami flavor of the mushrooms.

Skewers of various grilled meats. Smoky and savory. Eat directly from the skewer or slide meat off.

A high-quality beef fillet served raw, seasoned tartare-style. Soft, tender texture with a fresh meat flavor.

Hand-cut raw beef shaped into a burger patty. Offers a coarser texture than minced tartare. Served fresh and seasoned.

Sliced grilled beef steak served with vegetables. 'Tagliata' means 'sliced'. The meat is usually grilled, then carved into strips before serving.

A large platter featuring a variety of grilled meats, suitable for sharing. Offers a range of flavors and textures from the grill.

Bite-sized pieces of pork liver cooked with bay leaves (laurel). Distinctive iron-rich flavor, aromatic from the herbs.

Grilled sausages made from seasoned pork. Juicy and savory with a snap when bitten.

A baked dish made with layers of fried eggplant, tomato sauce, mozzarella, and Parmesan cheese. Rich, cheesy, and comforting.

A classic steak cut featuring a T-shaped bone with meat on both sides (strip and tenderloin). Grilled to order.

A premium T-bone steak from the Chianina cattle breed, famous for Florentine steak. Prized for its tenderness and flavor.

Steak from the Piedmontese cattle breed. Known for being lean yet very tender.

A steak cut, likely referring to a specific breed or regional style (Manzetta Prussiana). Usually well-marbled and flavorful.

Steak from the Angus cattle breed, originating in Scotland. Renowned for its marbling and rich beefy taste.

The most tender cut of beef, with very little fat. Soft texture and mild flavor.

Tenderloin fillet from the prestigious Chianina cattle breed. Exceptionally tender.

A premium cut from the rib area (ribeye). Juicy and flavorful due to intermuscular fat.

Ribeye steak sourced from the Marche region of Italy. Grilled to enhance its natural flavors.

A cut selected specifically for high intramuscular fat (marbling), which melts during grilling to provide succulence and flavor.

Classic deep-fried potato strips. Crispy, salted, and served hot.

Potatoes sliced (perhaps into rounds or chips) and fried. A variation on standard fries.

A whole potato baked in its skin until the inside is fluffy and the skin is crisp.

Whole or halved onion baked until tender and sweet. A simple, savory side.

Potatoes roasted in the oven, usually with herbs and oil. Soft inside with a roasted exterior.

A simple salad of fresh leafy greens, typically dressed with oil and vinegar.

Slices or chunks of fresh tomatoes, seasoned and dressed. refreshing and juicy.

A combination of various fresh vegetables, such as lettuce, tomatoes, cucumbers, and carrots.

Broccoli florets pan-fried with oil and garlic. Tender-crisp texture with savory flavor.

Bitter chicory greens sautéed in a pan, usually with garlic and chili. A traditional Roman side dish with a distinct bitter-savory taste.

The leafy tops of beetroot, cooked until tender. Similar to spinach or chard, with a mild, earthy flavor.

Cooked spinach leaves, likely sautéed or steamed. Soft texture and rich in iron.

Fresh arugula (rocket) leaves served as a salad. Peppery and sharp flavor.

Steamed or boiled green beans, often dressed with a little oil or lemon.

Cooked legumes, likely white beans (cannellini) seasoned with oil and herbs.

A specialty Roman salad made from the inner shoots of chicory. Served raw and crunchy with a savory dressing of anchovies, garlic, and vinegar.

A custard dessert with a layer of clear caramel sauce. Smooth, creamy texture with a sweet, slightly burnt sugar flavor.

An Italian dessert of sweetened cream thickened with gelatin. Topped with rich chocolate sauce. Smooth and silky.

Sweetened cream dessert topped with caramel sauce. Creamy and sweet.

Sweetened cream dessert topped with strawberry sauce or fresh strawberries. A fruity and creamy combination.

Famous coffee-flavored Italian dessert. Layers of ladyfingers dipped in coffee and a whipped mixture of eggs, sugar, and mascarpone cheese, dusted with cocoa.

A daily special sweet treat selected by the chef. Ask the server for today's option.

A warm, airy cake with a molten chocolate center. Rich and decadent. Usually served with cream or ice cream.

A variation of the molten cake made with white chocolate. Sweet, buttery, and warm.

A frozen dessert made from sweetened water and lemon juice/zest. Icy, refreshing, and cleanses the palate.

Bottled mineral water, likely available as still or sparkling. Served chilled.

Classic carbonated cola soft drink. Sweet and fizzy.

Orange-flavored carbonated soft drink. Sweet and fruity.

Lemon-lime flavored carbonated soft drink. Clear, sweet, and crisp.

A small glass of pale lager or ale from the tap. Refreshing with mild bitterness.

A large glass of pale lager or ale from the tap.

A small glass of stronger, fuller-bodied beer (doppio malto). Richer in flavor and higher in alcohol.

A large glass of double malt beer. Strong and malty.

Craft beers brewed by independent breweries. Check the wine list for specific options and styles.