La Montecarlo

A selection of seasonal vegetables prepared in various ways, often grilled or baked au gratin. A light and fresh start, seasoned with quality olive oil.

A mixed platter of aged Italian cured meats like prosciutto crudo and salami. Served with olives, it's the classic appetizer to share.

Rustic salad of white beans (Borbona beans), enriched with tuna and fresh onion. A simple dish but rich in protein and flavor.

Thin slices of aged, lean beef (bresaola) served with fresh arugula and Grana cheese shavings. A cold, light, and flavorful dish.

Flat, crispy bread (focaccia) accompanied by sweet prosciutto crudo and fresh buffalo mozzarella. A classic combination of Italian flavors.

Slices of sweet melon wrapped or served with salty prosciutto crudo. A refreshing summer appetizer that plays on the sweet-salty contrast.

Fresh salad of sliced tomatoes and mozzarella, dressed with basil and oil. Represents the colors of the Italian flag and is light and tasty.

Selection of Italian cheeses of various textures and ages. Usually includes Pecorino Romano and other local cheeses.

Slice of toasted bread rubbed with garlic and drizzled with extra virgin olive oil. Simple and crunchy.

Toasted bread topped with diced or sliced fresh tomatoes, oil, and basil. The quintessential Italian appetizer.

Toasted bread served with slices of prosciutto crudo. Combines the crunchiness of bread with the saltiness of the cured meat.

Toasted bread topped with salmon, likely smoked. A flavorful seafood option.

Toasted bread with melted mozzarella and anchovies. A strong, salty flavor highly appreciated in Roman cuisine.

Toasted bread with melted mozzarella and cooked or cured ham. A classic and stringy combination.

A rich crostino with various toppings over melted mozzarella, including cured meats and fish. Ideal for tasting different flavors in one dish.

The house's special bruschetta with fresh mozzarella, tomato, and ham. Rich and satisfying.

Special crostino with melted mozzarella, ham, peas, and mushrooms. A rich topping similar to that of a capricciosa or boscaiola pizza.

Short twisted fresh pasta served with a fresh sauce of pachino cherry tomatoes and basil.

Egg pasta (wide tagliatelle) with fragrant porcini mushrooms. Can be chosen with or without cream.

Fettuccine served with classic meat and tomato ragù. A rich and hearty dish.

Soft potato gnocchi served with a simple tomato and basil sauce. An Italian comfort food.

Potato gnocchi with a creamy and rich four-cheese sauce.

Pasta filled with ricotta and spinach, usually served with tomato sauce.

Thick fresh pasta with a creamy pink salmon sauce.

House fresh pasta with a rich topping: porcini mushrooms, zucchini flowers, and cherry tomatoes. A mix of earthy and garden flavors.

A grilled beef steak (Danish beef). Juicy and tender.

Thin strips of beef sautéed in a pan, served on a bed of fresh arugula. A quick and tasty main course.

Simple grilled chicken breast. Light and healthy.

Typical broccoli from the area, bright green in color and geometric in shape, usually boiled or sautéed.

Leafy green vegetable with a bitter taste, typically served 'sautéed' in a pan with garlic and chili pepper.

Fresh salad with a mix of raw vegetables.

A large mixed salad enriched with beans, mushrooms, mozzarella, and olives. Almost a main course.

Potatoes cut into pieces and roasted in the oven with aromatic herbs (often rosemary).

Artichokes prepared according to Roman tradition (alla romana or alla giudia), available only in season.

House red or white wine, selected by the house. Simple and drinkable, suitable for meals.

Sweet carbonated cola drink.

Bottled water, still or sparkling.

Sweet and clear lemon-flavored carbonated drink.

Orange carbonated drink.

Premium Italian lager beer, clear and refreshing.

Czech beer, likely a dark or lager version.

Classic Italian lager beer in a small format.

Non-alcoholic version of Peroni beer.

Dry, fresh, and fruity white wine from Northern Italy.

White wine from Campania, aromatic and fresh, excellent with fish.

Aromatic white wine from Trentino, with spicy and floral notes.

Italian sparkling white wine, ideal as an aperitif.

Famous Tuscan red wine based on Sangiovese grapes. Dry and tannic.

Versatile red wine based on Sangiovese grapes.

Full-bodied and fruity Sicilian red wine, with notes of spices.

Sweet sparkling red wine, typical of Emilia-Romagna. Should be served chilled.

Traditional Roman dessert: a tart filled with creamy sweet ricotta and chocolate chips.

The most famous Italian dessert: layers of coffee-soaked ladyfingers alternating with a mascarpone cream.

Soft and airy chocolate cream, served with crushed amaretti cookies.

Egg and milk custard with caramel sauce, baked in a wood-fired oven for a unique flavor.

Panna cotta dessert, served with a choice of sauce (chocolate, berries, or caramel). Soft and delicate.

Ice cream molded into a truffle shape, white flavor (usually cream or vanilla), often with a coffee or meringue center.

Chocolate ice cream molded into a truffle shape, coated with bitter cocoa.

Cup of classic cream ice cream.

Lemon semifreddo dessert, refreshing and digestive, without milk.

Italian pomace distillate, very strong. Usually drunk after a meal.

Sweet lemon liqueur, typical of Southern Italy. Served chilled.

Sweet and strong anise liqueur, clear. Often served with a coffee bean ('con la mosca').

Sicilian herbal amaro, with a bittersweet and full-bodied taste.

Herbal amaro from Basilicata, with a balanced sweet and bitter taste.

Cup of fresh seasonal fruit cut into pieces, dressed with lemon juice and sugar.

Slices of fresh pineapple. Sweet and refreshing, aids digestion.

Cup of fresh strawberries, served plain or with lemon/sugar.

Peaches cut into pieces and marinated in wine (usually red or white). A traditional rustic dessert.