La Capricciosa

A fresh and light salad. Composed of crisp lettuce leaves, ripe tomatoes, and savory parmesan shavings.

Small purple artichokes prepared raw or lightly cooked. Served with a fresh salad.

Breaded and fried mozzarella slices until golden and melted. Served hot, often with tomato sauce.

The American classic revisited. Romaine lettuce, grilled chicken pieces, croutons, and parmesan, all bound by a creamy dressing.

A variation of the Caesar salad replacing chicken with salmon. Fresh and flavorful.

Assortment of Mediterranean vegetables grilled in olive oil. Served with creamy mozzarella di bufala.

A large, very rich composed salad with a variety of ingredients. A mix of fresh and marinated textures and flavors.

Fresh Italian cheese with a creamy center, from Puglia. Served simply with flavorful tomatoes and olive oil.

Tricolor Italian salad: red tomatoes, white mozzarella, and green basil. Dressed with olive oil and oregano.

A sharing platter featuring a selection of house specialties. Mix of vegetables, Italian cured meats, and cheeses.

Fine selection of traditional Italian cured meats. Ideal for sharing as an appetizer.

Thin slices of raw beef marinated in lemon and olive oil. Served fresh with various accompaniments.

Simply grilled veal cutlet. Tender and lean meat.

Breaded and fried veal cutlet. Crispy and golden, served with a lemon wedge.

Breaded and fried chicken fillet. A lighter version of the traditional Milanese.

Simply grilled chicken breast. A healthy and protein-rich dish.

Thin slices of veal sautéed in a lemon and butter sauce. Tangy and delicate flavor.

Roman specialty of rolled veal with raw ham and sage, cooked in white wine. A very fragrant dish.

Veal cutlet baked with tomato sauce, eggplant, and melted cheese. Rich and comforting.

Tender and juicy lamb chops. Prepared to your preference, roasted or grilled.

Grilled beef sliced. Served on a bed of arugula with parmesan and balsamic vinegar.

Marbled and flavorful beef cut, seared on the grill. Appreciated for its pronounced taste.

The most tender cut of beef, low in fat. Grilled to your desired doneness.

Extra portion of vegetables or starches.

Homemade sauce to accompany your meat. Choice of pepper, cheese, or mushroom.

Breaded calamari rings and fried. Crispy and served with a creamy sauce.

Calamari cooked on a hot griddle with little fat. Tender texture and grilled flavor.

Fresh whole fish, baked in salt crust or grilled. White and delicate flesh.

Pasta served with a simple and fragrant sauce made from fresh tomatoes and basil.

Spicy tomato sauce prepared with garlic and red chili pepper. A zesty Roman classic.

Creamy green sauce with fresh basil, pine nuts, cheese and olive oil. Rich and aromatic.

Savory and salty tomato sauce, typical of Naples. Contains olives, capers, and anchovies.

Sicilian specialty. Pasta with tomato sauce topped with fried eggplant and grated salted ricotta.

Simmered sauce based on minced meat, tomatoes, and vegetables. Rich and hearty.

Layers of pasta interspersed with meat sauce and béchamel. Baked with melted cheese.

Also called Parmigiana di Melanzane. Layers of fried eggplant, tomato sauce and mozzarella, baked until golden.

Pasta with sautéed seasonal vegetables. A colorful and healthy dish.

Pasta served with a rich sauce made with eggs, cheese, pepper, and bacon. Creamy and flavorful.

Pasta flavored with truffle and mushrooms. A woody and elegant flavor.

Pasta coated in a creamy sauce made from four types of melted cheeses. Very rich and indulgent.

Italian rice slowly cooked in broth until creamy. Enhanced with porcini mushrooms and flavored with truffle.

Pasta served with smoked salmon, often in a cream sauce. Smoky flavor and silky texture.

Pasta with clams. Light sauce based on olive oil, garlic and white wine. Iodized taste.

Pasta with a generous mix of various seafood. Light tomato sauce.

Creamy risotto cooked with an assortment of seafood. Rich in marine flavors.

The classic Neapolitan pizza. Tomato sauce base, mozzarella fior di latte and basil.

Flavorful pizza with a tomato base, topped with eggs, onions, and cheese.

Pizza with a strong character thanks to anchovies and capers. Salty and rich in flavor.

Also called Regina. Ham, mushrooms, and cheese on a tomato base.

Southern Italian pizza with olive tapenade and vegetables. Slightly spicy.

Pizza featuring eggplant, accompanied by ham and tapenade.

Folded pizza like a turnover. The filling cooks inside the dough.

Pizza garnished with a wide variety of fresh vegetables. Colorful and balanced.

Pizza without tomato sauce (white base) or light, flavored with Genoese pesto and garnished with vegetables.

For cheese lovers. Melting blend of four different cheeses.

Spicy pizza with minced meat and green peppers.

Gourmet pizza with truffle cream. Intense mushroom and truffle flavor.

Classic sweet and savory mix. Melting goat cheese drizzled with honey on a cream base.

Flavorful pizza with aged raw ham and Italian blue cheese.

Pizza divided into four sections, each with a different ingredient representing a season.

Heavily garnished pizza with a complex mix of land and sea ingredients.

Elegant white pizza with Parma ham added after cooking and fresh arugula.

Cream and smoked salmon pizza. Mild and rich.

Pizza garnished with various seafood. Pronounced marine flavor.

Spicy pizza typical of Calabria, often with spicy salami (Spianata).

Two scoops of artisanal ice cream. Choice of classic and gourmet flavors.

Two scoops of fruit sorbet. Refreshing and fruity, dairy-free.

Simple Italian dessert: a scoop of vanilla ice cream drowned in hot espresso.

Classic ice cream sundae with coffee or chocolate ice cream, topped with sauce and whipped cream.

Ice cream sundae inspired by Italian flavors with tiramisu and coffee ice cream.

Fruity frozen dessert with vanilla and strawberry ice cream, enhanced with crunchy almonds.

Fruity and creamy sundae with vanilla ice cream and a mix of fruits.

Fruity and creamy alcoholic ice cream sundae with rum and meringue for crunch.

Gourmet sundae mixing vanilla and chocolate with crunchy bits.

Classic dessert: fresh banana cut in half, served with three scoops of ice cream and chocolate sauce.

Lemon sorbet with vodka. A refreshing digestive dessert.

Airy and light dark chocolate dessert. Mousse-like texture and intense cocoa flavor.

Egg custard topped with liquid caramel. Smooth and melt-in-your-mouth texture.

Vanilla cream topped with a thin layer of crunchy caramelized sugar.

Apple tart served warm, crispy crust and melting fruit.

Mix of seasonal fruits cut into pieces. Light and vitamin-rich.

Famous Italian dessert with coffee and mascarpone, dusted with cocoa.

Chocolate cake with a molten center. Served warm.

A coffee served with an assortment of small miniature desserts.

Italian frozen dessert made with cream, often served with a red fruit coulis.

Classic espresso.

Espresso with a small touch of foamed milk.

Espresso with hot milk and a nice milk foam.

Large glass of hot milk with an espresso poured into it.

Hot cocktail based on coffee, whiskey, sugar, and cream.

Selection of classic black teas.

Herbal hot drink, caffeine-free.

Dry and lively white wine from the Umbria region. Floral and fruity notes.

Classic Italian red wine. Fruity, with soft tannins. (75cl bottle)

Light and fresh rosé wine from Veneto. Red fruit aromas.

Sparkling red wine from Emilia-Romagna. Available in sweet or dry versions.

Famous Tuscan red wine. Dry and tannic, perfect with meats.

Red wine from Veneto. Light to medium-bodied, cherry aromas.

Robust and spicy red wine from Abruzzo. (75cl bottle)

Red wine from Southern Italy (Puglia). Rich, warm and fruity. (75cl bottle)

High-quality red wine from the historic Chianti area. Complex and structured.

Nicknamed the king of Italian wines. Powerful and long-aging red wine from Piedmont. (75cl bottle)

House wine served by the glass or pitcher.