Hostaria Menenio Agrippa

Aged raw ham served with fresh buffalo mozzarella. A classic Italian pairing that balances the saltiness of the ham with the milky sweetness of the cheese.

Selection of cured meats and cheeses accompanied by sweet and spicy sauces. A platter rich in contrasting flavors, ideal for sharing.

Fresh salad with tomato, buffalo mozzarella, and basil. Light and refreshing, dressed with olive oil.

Summer appetizer with raw ham and slices of sweet melon. The sweet and salty contrast is the main characteristic of this fresh dish.

Selection of fish specialties that varies based on the day's catch. Fresh and flavorful, it offers a taste of the sea.

Shellfish sautéed in a pan with oil, garlic, parsley, and pepper. Served with its flavorful broth, excellent with toasted bread.

Fresh mussels sautéed in a pan with simple seasonings. A classic seafood dish with an intense sea flavor.

Thin slices of smoked salmon served cold. Silky texture and smoky flavor, often dressed with lemon and oil.

Fried anchovies with a thick and crispy breading. Flavorful blue fish, served hot and golden.

Shrimp and mixed vegetables fried in a light and crispy batter. An airy and tasty mixed fry.

Seasonal vegetables fried in a light batter. Crispy outside and tender inside.

Bread and mozzarella sandwich, breaded and fried, enriched with anchovies and basil. Stringy center and decisive taste.

Fried zucchini flower stuffed with melted mozzarella and a fillet of anchovy. A classic Roman appetizer, crispy and flavorful.

Salt-cod fillet, desalted, battered, and fried. Crispy outside and soft inside.

Toasted bread slice topped with diced fresh tomato, garlic, oil, and basil. Simple and fragrant.

Toasted bread spread with a black or green olive pâté. Intense and savory taste.

Toasted bread garnished with salmon, likely smoked or marinated. A delicious fish appetizer.

Green olives, pitted, stuffed with meat, breaded, and fried. Crispy and flavorful Marchigiana specialty.

Basket of fresh bread and crispy breadsticks. Ideal accompaniment to any meal.

Thick, long fresh pasta with a cream of Pecorino Romano and black pepper. A pillar of Roman cuisine, creamy and spicy.

Short pasta served with pajata sauce (milk-fed veal intestine). Traditional dish with a decisive and unique flavor.

Short pasta with eggs, crispy guanciale, pecorino, and pepper. Rich, creamy, and very flavorful without the use of cream.

Ancestor of carbonara, pasta with guanciale, pecorino, and black pepper, without eggs. Intense and savory taste.

Pasta with tomato sauce, guanciale, and pecorino. A Roman classic that combines the sweetness of tomato with the saltiness of cured meat.

Fish-filled pasta, served with a sauce of calamari, cherry tomatoes, and zucchini. A refined and fresh seafood first course.

Thick long pasta similar to spaghetti, served with a mix of seafood (mussels, clams, crustaceans). Rich sea flavor.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. A simple yet elegant dish where the quality of the clams stands out.

Oxtail stewed for a long time with tomato, celery, and spices. The meat becomes very tender and falls off the bone, with a thick and flavorful sauce.

Tripe stewed in tomato with Roman mint and pecorino. A traditional humble dish with an unmistakable flavor and soft texture.

Veal slices with raw ham and sage, cooked in white wine and butter. A quick, flavorful, and aromatic main course.

Young roast lamb cooked in a wood-fired oven, served with potatoes. The meat is tender and aromatic, with crispy skin.

Wood-fired roast suckling pig. Juicy meat and crispy skin, served with baked potatoes.

Tender cut of veal roasted in a wood-fired oven. Delicate flavor enhanced by wood-fired cooking, served with potatoes.

Roast chicken cooked in a wood-fired oven for a smoky flavor and crispy skin. Served with the classic potato side dish.

Grilled beef steak, sliced, served on a bed of fresh arugula, cherry tomatoes, and Grana cheese. A fresh and protein-rich dish.

Prime cut of beef cooked on the grill or in a pan, flavored with rosemary. Juicy and flavorful meat.

Classic grilled beef steak. Simple and tasty, ideal for red meat lovers.

Thin slices of floured veal, browned in a pan with a choice of sauce. Tender and creamy.

Rich soup with various types of fish and seafood in a tomato broth. A sumptuous dish often served with croutons.

Mixed grilled fish and crustaceans. Enhances the natural flavor of fresh fish with a light smoky note.

Classic mixed fried seafood with calamari rings and shrimp. Golden, crispy, and served with lemon.

Whole squid cooked on the grill. Tender and light, dressed with a drizzle of oil and parsley.

Tuna steak quickly seared on the outside and left pink in the center, flavored with rosemary. Meaty texture similar to a steak.

Whole fish baked with potatoes. Delicate and juicy white meat. Price is per 100g.

Sea bass cooked whole under a layer of coarse salt which keeps it moist. Served cleaned at the table, very tender and natural meat.

Squid baked with an aromatic breading, served with vegetables. Tasty and slightly crispy on the surface.

Boiled chicory dressed with oil and lemon. A light side dish with a characteristic bitter taste.

Chicory, previously boiled and then sautéed in a pan with garlic, oil, and chili pepper. Very flavorful.

Mix of fresh vegetables such as lettuce, radicchio, tomatoes, and carrots. Fresh and healthy.

Salad of only green leaves. Simple and light.

Wedges of potatoes baked with oil and rosemary. Crispy outside and soft inside.

Classic fried potato sticks. Golden and salted, universally liked.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Grilled red radicchio. Pleasantly bitter taste and crunchy texture.

Simple red pizza with tomato, garlic, oregano, and oil. No cheese, intense tomato and herb flavor.

The queen of pizzas with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

Pizza with tomato, mozzarella, and anchovies. Decisive savory taste thanks to the anchovies.

Fresh pizza usually topped with fresh tomato, mozzarella, and raw arugula added after cooking. Light and colorful.

White or red pizza with mozzarella, mushrooms, and sausage. A rich topping reminiscent of forest flavors.

Rich pizza with tomato, mozzarella, artichokes, mushrooms, ham, and olives. A mix of various flavors.

Simple pizza with tomato, mozzarella, and sliced champignon mushrooms. Delicate earthy flavor.

White pizza with mozzarella, cherry tomatoes (Pachino), and fresh arugula. Fresh and aromatic.

Half-moon shaped folded pizza filled with mozzarella, ham, and egg. Surprising and filling.

Rustic pizza with buffalo mozzarella, potatoes, and sausage. A hearty and very flavorful combination.

Pizza with mozzarella and smoked salmon. Often enriched with parsley or cream. Delicate sea flavor.

Spicy pizza with tomato, mozzarella, spicy salami, and peppers. For those who love strong flavors.

Typical Roman white pizza with mozzarella, zucchini flowers, and anchovies. Delicate but with savory notes.

Pizza with tomato, mozzarella, oil-packed tuna, and artichokes. A classic and tasty combination.

White pizza with mozzarella, gorgonzola, and mushrooms. Creamy with an intense blue cheese flavor.

White pizza balancing the bitterness of radicchio with the spicy sweetness of gorgonzola. Highly appreciated.

White pizza with a selection of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Rich and stringy.

Pizza with tomato, mozzarella, and a mix of grilled or baked seasonal vegetables. Light and colorful.

Pizza base baked with only oil, salt, and rosemary. Crispy and flavorful, excellent as bread or appetizer.

Focaccia garnished with slices of sweet raw ham. A light yet tasty meal.

Addition of buffalo mozzarella from Campania DOP on any pizza. Makes the pizza richer and milkier.

Addition of ham (raw or cooked) to any pizza or dish.

Cup of fresh strawberries dressed with sugar and lemon juice. A simple and refreshing dessert.

Fresh strawberries served with whipped cream or a scoop of ice cream. Sweet and indulgent.

Famous Calabrian spherical ice cream with a liquid center. Available in various traditional flavors.

Slices of fresh pineapple. Sweet and digestive tropical fruit, perfect after a meal.

Slices of fresh melon. Sweet, juicy, and fragrant.

Slices of fresh watermelon. The quintessential summer fruit, thirst-quenching and light.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternating with mascarpone cream and cocoa. Creamy and energizing.

Egg and milk custard with a layer of liquid caramel. Soft, sweet, and velvety.

Spoon dessert made with cream, sugar, and gelatin. Served with red fruit or chocolate sauce.

Fresh cheese cake on a crunchy biscuit base. Creamy and rich, topped with sweet topping.

Chef's rotating dessert selection. Ask staff for today's special.

Large bottle of treated and purified water.

Small bottle of treated and purified water.

Large glass bottle cola carbonated drink to share.

Single-serving bottled cola carbonated drink.

Sugar-free version of classic cola, in a glass bottle.

Glass bottle orange carbonated drink.

Carbonated lemon-lime flavored drink, clear and refreshing.

Italian dark beverage with a sweet and sour, slightly bitter taste, made with chinotto citrus.

Classic Italian carbonated drink, clear and with a delicate lemon flavor.

Golden and balanced Italian premium lager beer. Served on tap in medium format.

Italian lager beer served on tap in small format.

Unfiltered Sardinian beer, intense flavor and cloudy appearance. Medium size.

Small format unfiltered Sardinian beer. Full-bodied and aromatic.

Very hoppy Californian IPA beer, with citrus and resinous notes. Bitter and decisive taste.

High-quality Italian premium lager beer, balanced and thirst-quenching. Large bottle.

Small bottle non-alcoholic beer. Retains malt flavor without alcohol content.