Carlo Menta

Thin and crispy bread simply seasoned with sea salt, olive oil, and rosemary. Aromatic and fragrant flavor. Perfect for snacking while waiting for the main courses.

Toasted bread slice topped with fresh tomatoes, garlic, and basil, or with raw ham. Crispy and flavorful. A classic Italian appetizer.

Fried tomato rice croquette with a melting mozzarella center, breaded and fried. Crispy outside and soft inside. Typical Roman street food to be eaten hot.

Selection of Italian cheeses of various aging and consistency. Flavors ranging from sweet to spicy. Great for sharing.

Fresh salad with tomato slices, mozzarella, and basil, dressed with olive oil. Light and refreshing with the colors of the Italian flag.

Classic combination of salty raw ham and sweet melon. A highly appreciated sweet-salty contrast. Fresh and light.

Cold dish with aged raw ham and fresh mozzarella. Simple but rich in flavor thanks to the quality of the ingredients.

Thin slices of aged beef served with fresh arugula and parmesan shavings. Decisive flavor and tender texture. Dressed with oil and lemon.

Assortment of typical cured meats like ham, salami, and cheeses. A panorama of traditional Italian flavors. Ideal for sharing at the start of the meal.

Special house selection, described as a seafood appetizer. Variety of fish tastings prepared by the chef.

Long pasta seasoned with a cream of eggs, Roman pecorino, crispy guanciale, and black pepper. Rich, savory, and very creamy. A pillar of Roman cuisine.

Pasta served with tomato sauce, guanciale, and pecorino. Intense and savory flavor. A classic of Lazio tradition.

Small potato gnocchi with a simple and fresh tomato and basil sauce. Soft and delicate. Light and fragrant dish.

Short pasta seasoned with basil sauce, pine nuts, garlic, parmesan, and olive oil. Herbal, fresh, and aromatic flavor.

Gnocchi served with a creamy sauce of gorgonzola cheese and bitter radicchio. Rich and tasty combination. Velvety texture.

Pasta seasoned with a rich sauce of cream, minced meat, and peas. Hearty dish with a soft and enveloping flavor.

Long pasta with slow-cooked minced meat and tomato ragù. Rich, meaty, and comforting flavor. One of the most famous Italian dishes.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven. Rich, soft dish, and gratinated on top.

Fresh pasta similar to spaghetti but thicker, seasoned with Roman pecorino cream and black pepper. Spicy and very savory taste. Essential and decisive.

Pasta seasoned with a mushroom and sausage sauce, often with added cream or tomato. Rustic and autumnal flavor.

Potato gnocchi served with a seafood sauce based on mussels, clams, and tomato. Combines the softness of gnocchi with the briny flavor of seafood.

Fresh pasta seasoned with sweet shrimp and slightly bitter radicchio. A refined and balanced combination.

Seafood pasta with a rich mix of seafood (mussels, clams, shrimp) and tomato. Intense sea flavor.

Pasta sautéed with clams, garlic, oil, and parsley. Simple but elegant dish, with a strong sea aroma.

Pasta made with corn flour, suitable for those intolerant to gluten. Can be paired with various sauces from the menu.

Hot minestrone prepared with mixed seasonal vegetables. Healthy, light, and comforting.

Rich vegetable soup served with short pasta. A nutritious and traditional single dish.

Thick and creamy bean soup served with short pasta. Rustic and very flavorful taste. A classic of peasant cuisine.

Chickpea soup served with pasta, often flavored with rosemary. Delicate flavor and creamy texture.

Thin slices of veal garnished with Parma ham and sage, cooked in white wine. Tender and very flavorful meat. Typical Roman dish.

Breaded cutlet fried until golden, served with french fries. Crispy outside and tender inside.

Roast chicken flavored with rosemary, served with fresh salad. Simple, light, and tasty.

Tripe stewed for a long time with tomato, Roman mint, and pecorino. Traditional dish with a very particular flavor and soft texture.

Pork sausages baked with potatoes. Rustic and flavorful dish.

Oxtail stewed slowly with tomato, celery, and spices. The meat becomes very tender and falls off the bone. Historic Roman dish.

Grilled lamb chops. Traditionally eaten by hand ('scottadito' because they are served very hot). Intense sheep meat flavor.

Pork steak cooked on the grill. Simple and juicy, often seasoned only with salt and lemon.

Grilled beef steak. Best enjoyed medium or rare.

Mussels cooked in a pan with garlic, oil, parsley, and pepper. Served in their flavorful sauce. Excellent with toasted bread.

Mixed seafood sautéed in a pan with light seasoning. An explosion of marine flavors.

Whole fish grilled, served deboned or whole. White, delicate, and light meat.

Potato wedges baked with rosemary. Crispy outside and soft inside.

Fried potato sticks. A classic golden and salty side dish.

Fresh salad with lettuce, tomatoes, and other raw vegetables. Light and healthy.

Fresh sliced tomatoes seasoned with oil, salt, and basil or oregano.

Rich salad including vegetables, cheese, and other tasty ingredients.

Seasonal vegetables baked with a crust of breadcrumbs and cheese.

Leafy green vegetable with a bitter taste. Can be served boiled with lemon (sour) or sautéed in a pan with garlic and chili pepper.

Whole artichoke stewed with mint, garlic, and parsley. Tender and very aromatic. Roman seasonal specialty.

Vegetable with a decisive and slightly bitter taste, sautéed in a pan with garlic and chili pepper.

The most classic pizza with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

White pizza base baked with salt, oil, and rosemary. Crispy and simple.

Red pizza without cheese, seasoned with tomato, garlic, oregano, and oil. Intense and traditional flavor.

Pizza with tomato, mozzarella, and salted anchovy fillets. Savory and tasty.

Pizza with tomato and mozzarella base enriched with sliced mushrooms.

Pizza loved by children with tomato, mozzarella, and pieces of wurstel.

Classic pizza with tomato, mozzarella, and cooked ham. Delicate flavor.

Popular combination of cooked ham and mushrooms on a margherita base.

Very rich pizza with various toppings: artichokes, mushrooms, ham, olives, and egg. Every bite is different.

For those who love spicy, with spicy salami and ham on a margherita base.

White pizza without tomato, with a blend of four melted cheeses. Very rich and creamy.

Rustic flavored pizza with sausage and mushrooms.

Special pizza with delicate zucchini flowers and flavorful anchovies. A classic Roman combination.

Colorful and fresh pizza topped with mixed grilled or baked vegetables.

Focaccia enriched with pieces of fresh mozzarella and raw ham. Substantial and flavorful.

Focaccia with fresh tomato and pieces of mozzarella

Fresh white pizza with bresaola, arugula, and parmesan shavings added after baking.

A complete menu offering a fixed appetizer, a choice of first and second course among Roman classics, a side dish, and a dessert. Drinks excluded.

Italian aperitif cocktail. The classic Spritz is based on prosecco and bitter, while the limoncello variant is sweeter and more citrusy.

Bottled water of one liter, still or sparkling.

Non-alcoholic carbonated drinks or iced tea.

Orange fruit juice.

House wine served in a one-liter carafe. Available white or red.

House wine served in a half-liter carafe.

House wine served in a quarter-liter carafe.

Glass of wine of your choice among white (Chardonnay), red (Barbera), or rosé.

Glass of fresh, bubbly Italian sparkling wine.

Large bottle of beer.

Medium glass of draft beer.

Small glass of draft beer.

Classic Italian espresso.

Hot drinks based on coffee and milk or long coffee.

Alcoholic Italian digestifs to be drunk after a meal.

Iced and creamy lemon dessert, digestive and refreshing.

Cake or dessert of the day prepared by the chef.

Egg and milk pudding with liquid caramel on top. Soft and sweet.

Cup of ice cream in classic cream and chocolate flavors.

Fresh fruit sliced, depending on seasonal availability.

Cream and sugar-based spoon dessert, served with a berry sauce.

Famous Italian dessert with ladyfingers soaked in coffee and mascarpone cream.

Vanilla ice cream topped with sprinkles or white chocolate.

Intense chocolate ice cream, often with a molten center.

Fresh cheese cake with a biscuit base, homemade.