Da Moli

A composed salad featuring burrata, a creamy fresh Italian cheese. Accompanied by fresh tomatoes and a basil sauce. Creamy texture and fresh flavor.

A complete assortment of various Italian appetizers. Includes marinated and grilled vegetables, cheese, and condiments. Ideal for sharing or as a hearty starter.

Battered and fried calamari rings until golden and crispy. Served with a creamy herb sauce. A seafood classic.

Thin slices of marinated raw beef. Enhanced with mushrooms, aged Italian cheese, and greens. A delicate and tender dish.

The house's large mixed salad with a variety of fresh and marinated vegetables. Rich in Mediterranean flavors thanks to artichokes and grilled vegetables. A light yet satisfying meal.

A selection of fine Italian cured meats. Includes dry-cured ham and dried beef. To be enjoyed with bread.

A simple side green salad. Lightly dressed with hard cheese. Adds freshness to the meal.

A large tasting platter combining cured meats and various cheeses. Perfect for sharing as an appetizer. Offers a diversity of savory textures and tastes.

Long, flat pasta served with a green sauce made from basil, garlic, pine nuts, and cheese. An aromatic and vegetarian dish.

Seafood pasta served with whole clams. The sauce is light, based on olive oil and the cooking juices of the shellfish. Delicate iodized flavor.

Pasta with large prawns. Served in a rich and fragrant tomato sauce. A hearty seafood dish.

Pasta served with a creamy sauce of eggs, pecorino cheese, and pieces of cured pork cheek (guanciale) or pancetta. Rich, peppery, and flavorful.

Short tubular pasta with fried eggplant and tomato sauce. Topped with grated salted ricotta. A Sicilian classic.

Pasta served with a slow-cooked meat ragù sauce. The sauce is rich in tomatoes and ground beef. A comforting and popular dish.

Pasta served with salmon pieces. Often accompanied by a creamy or rosé sauce. Mild fish flavor.

Short pasta cut diagonally in a spicy tomato sauce. Prepared with garlic and red chili. A spicy and simple dish.

Pasta coated in a rich and creamy melted four-cheese sauce. Very smooth and filling.

Large stuffed pasta served with a mushroom sauce and flavored with truffle. Earthy and luxurious flavor.

Creamy Italian rice slowly cooked with broth. Enhanced with mushrooms, truffle, and cured beef. Melting texture.

The most classic pizza with a tomato base and melted cheese. Simple and loved by all.

Flavorful pizza topped with salted anchovy fillets and capers. Offers a pronounced sea flavor.

Pizza topped with a blend of four melting cheeses, including blue cheese and goat cheese. Rich and creamy.

A very popular pizza topped with cooked ham and button mushrooms. Balanced and flavorful.

The 'four seasons' pizza divided into quarters with different toppings, often vegetables like artichokes and mushrooms.

Pizza topped with flaked tuna and onions. The egg adds richness to the topping.

Folded pizza pocket before baking. The ham and cheese filling remains moist and warm inside.

Pizza topped with thin slices of cured Italian ham added after cooking or lightly cooked. Flavorful and savory.

A spicy pizza with spicy sausage and peppers. Offers a slight kick.

A generously topped pizza combining cured meats, vegetables, and goat cheese. Complex and varied flavors.

Rustic pizza topped with Italian bacon (pancetta) and egg. Smoky and savory flavor.

A hearty pizza using a meat sauce as the main topping with mushrooms.

A lighter pizza topped with fresh arugula salad and raw tomatoes after cooking. Pleasant hot-cold contrast.

The house specialty using a basil sauce (pesto) base instead of tomato. Aromatic and original.

A luxurious white pizza (no tomato) with a creamy truffle base. Finished with fresh arugula and parmesan.

A special creation that changes regularly according to the season and the chef's inspiration. Ask your server for details.

Addition of a scoop of creamy burrata cheese to your pizza or dish.

Tenderized, breaded, and pan-fried meat cutlet. Served with pasta in tomato sauce. Crispy and tender.

Grilled and sliced beef served rare or medium. Accompanied by potatoes and salad. A simple and flavorful meat dish.

Veal cutlets topped with Parma ham and sage leaves, cooked in white wine. A very fragrant classic Roman dish.

Veal cutlet cooked in a light, tangy lemon sauce. Fresh and delicate, served with pasta.

Fillet of fine white fish cooked simply. Topped with an olive oil and herb sauce. Accompanied by vegetables.

Grilled salmon fillet served with gnocchi (small potato dumplings). Accompanied by a basil sauce.

Large grilled prawns served with creamy tomato risotto. Simply seasoned to enhance the seafood flavor.

Duo of Italian cheeses: a creamy blue (Gorgonzola) and a hard sheep's milk cheese with a strong flavor (Pecorino).

The iconic Italian dessert made with coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Jelly-like vanilla cream dessert, served with a tangy red fruit sauce. Smooth and silky texture.

Light and airy dark chocolate dessert. Rich in cocoa and melts in your mouth.

Baked vanilla cream topped with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Small, moist cake soaked in an alcoholic syrup (rum). Served with sweetened whipped cream.

Warm chocolate cake with a molten center. Served with cold ice cream and vanilla sauce for contrast.

Refreshing lemon ice cream cup drizzled with Italian lemon liqueur. A digestif dessert.

Simple dessert consisting of a scoop of vanilla ice cream with a shot of hot espresso poured over it.

A coffee served with an assortment of three miniature desserts. Perfect for tasting everything.

Smaller version of the "café gourmand", likely with fewer small pastries.

Ice cream or sorbet cup with two flavors of your choice. Served with whipped cream.

Classic French aperitif cocktail based on white wine and crème de cassis.

Variation of Kir prepared with champagne instead of white wine. Sparkling and elegant.

Italian vermouth, available in red (sweet and herbaceous) or white (drier and vanilla-like). Served chilled.

Pastis from Marseille, an anise-flavored aperitif. Usually drunk diluted with fresh water.

Neutral spirit distilled from grains.

Neutral and strong white alcohol, often consumed chilled or in cocktails.

Spirit flavored with juniper berries and botanicals.

American whiskey from Tennessee, known for its notes of caramel and wood.

Classic Italian aperitif cocktail based on Campari, red vermouth, and soda water. Bitter and refreshing.

Popular bright orange Venetian cocktail. Mix of Prosecco, bitter aperitif (Aperol/Campari), and soda water.

Floral variation of Spritz made with elderflower syrup, mint, lime, and Prosecco.

Powerful and bitter cocktail made with equal parts gin, red vermouth, and Campari.

Addition of a soda (cola or tonic type) to accompany a strong alcohol.

Italian sparkling white wine. Dry, fruity, and light.

Full bottle of Italian sparkling wine.

Prestigious French sparkling wine from the Champagne region.

Full bottle of Champagne.

Popular French beer served on tap. Available in blonde (classic lager) or white (with citrus and coriander).

Light and refreshing Italian blonde beer. Subtle notes of citrus and bitterness.

Natural mineral water. Evian is still French water, San Pellegrino is sparkling Italian water.

Classic cola soda, sweet and fizzy.

Sugar-free version of the cola soda.

Naturally sparkling French mineral water, very fizzy.

Sparkling French soda made from orange juice and pulp.

Sweet lemon-flavored carbonated drink.

Sweet iced tea, usually peach flavored.

Assorted fruit juices. Served chilled.

Assorted fresh fruit juices. Served chilled.

Small, strong Italian espresso, rich in flavor.

Two shots of espresso in a cup.

Coffee with cream or hot milk.

Espresso with a tiny touch of hot milk (hazelnut color).

Drink made with espresso, hot milk, and a thick milk foam.

Selection of herbal teas or infusions.

Italian grape pomace brandy. Strong and dry taste.

Sweet and very fragrant Italian lemon liqueur. Served chilled.

Norman apple brandy.

Sweet and anise-flavored Italian liqueur. Often served with coffee beans.

Premium aged Grappa.

Renowned French grape brandy, aged in oak barrels.

Southwestern French grape pomace brandy, rich and aromatic.