Nerone

A house antipasto platter featuring a variety of Italian cold cuts and cheeses. Savory and salty flavors, perfect for sharing as a starter.

Thinly sliced dry-cured ham served with fresh buffalo milk mozzarella. A classic pairing of salty, savory meat and creamy, mild cheese.

Silky Italian cooked pork sausage with pistachios, served with peppery arugula salad. Topped with sharp hard cheese and a sweet-tangy balsamic glaze.

A selection of Italian cheeses served on a board. Flavors range from mild and creamy to sharp and aged. Often served with honey or jams.

A fresh salad made with sliced tomatoes, buffalo mozzarella, and fresh basil leaves. Seasoned with olive oil and salt. Light, milky, and refreshing.

Long thin pasta served with a classic tomato sauce. Simple, savory, and slightly acidic from the fresh tomatoes.

Thick spaghetti-like pasta tossed with Pecorino Romano cheese and black pepper. The sauce is creamy, salty, and spicy.

Pasta served with a green sauce made from basil, pine nuts, garlic, cheese, and olive oil. Herbal, nutty, and savory.

Also known as Aglio, Olio e Peperoncino. Pasta tossed in olive oil infused with garlic and chili flakes. Spicy and aromatic.

Pasta with a rich sauce made from eggs, cheese (Pecorino/Parmesan), and cured pork cheek (guanciale). Creamy, salty, and savory.

Pasta served with a savory tomato sauce enriched with cured pork cheek and Pecorino cheese. Rich, tangy, and salty.

Stuffed pasta pockets filled with creamy ricotta cheese and spinach. Typically served with butter and sage or tomato sauce.

Flat ribbon pasta served with a slow-cooked meat-based tomato sauce. Hearty, savory, and rich.

Baked layers of pasta sheets, meat sauce, and cheese. A house specialty lasagna, rich and comforting with melted mozzarella.

Flat pasta served with aromatic porcini mushrooms. Earthy and nutty flavors.

A signature pasta dish featuring eggs, savory beef meat sauce, and parmesan cheese. A rich combination similar to a meaty carbonara.

Chef's special pasta with a creamy zucchini sauce and beef ragu. Creamy, savory, and slightly vegetable-forward.

Flat pasta with a luxurious truffle sauce and savory pork sausage. Highly aromatic with distinctive earthy truffle notes.

Thin slices of veal cooked in a zesty lemon sauce. Tender and citrusy. Served with grilled vegetables and potatoes.

Veal cutlets pan-seared in a white wine sauce. Savory with a slight acidity. Served with sides.

Veal cooked in a rich red wine sauce made from Chianti Classico. Robust flavor. Served with vegetables and potatoes.

Veal cutlets served with a sauce made from porcini mushrooms. Earthy and savory. Comes with sides.

A tender cut of beef fillet, grilled to preference. Juicy and lean. Served with grilled vegetables and potatoes.

Tender beef fillet topped with a savory porcini mushroom sauce. Rich and earthy. Served with sides.

Grilled beef fillet served with an aromatic truffle sauce. Luxurious and flavorful. Accompanied by vegetables and potatoes.

Beef fillet served with a creamy green peppercorn sauce. Savory with a mild spicy kick.

Tender beef fillet served with a sauce made from Chianti Classico red wine. Deep and robust flavor.

Sliced sirloin steak served with fresh arugula (rocket) and cherry tomatoes. A fresher, lighter way to enjoy steak.

Sirloin steak served with porcini mushrooms. A hearty dish with earthy flavors.

House red wine, Montepulciano variety. Typically medium-bodied with berry notes.

A red wine from the Abruzzo region made with Montepulciano grapes. Known for soft tannins and fruit-forward flavors.

A Syrah wine from the Lazio region. Full-bodied with notes of dark fruit and spice.

A classic red wine from Tuscany, primarily Sangiovese. Dry, with notes of cherry and herbs.

A higher grade Chianti from the historical Classico zone. More structure and complexity than standard Chianti.

A robust red wine from Sicily made from Nero d'Avola grapes. Full-bodied with dark fruit flavors.

A smooth red wine made from Merlot grapes in the Friuli region. Typically soft and fruity.

A structured red wine from Friuli. Features distinct blackcurrant and herbal notes.

A rich red wine from Veneto, often made using a double fermentation technique. Complex and velvety.

A prestigious red wine made from Nebbiolo grapes in Piedmont. Elegant, tannic, and aromatic.

Known as the 'king of wines', this full-bodied red from Piedmont is powerful, tannic, and age-worthy.

A high-end Tuscan red wine made from 100% Sangiovese Grosso. Intense, complex, and full-bodied.

A bold, high-alcohol red wine made from dried grapes. Very rich, with flavors of dried fruit and chocolate.

A classic Amarone with great structure and balance. Intense fruitiness and warmth.

A premium sparkling red wine. Fruity, slightly fizzy, and refreshing.

A refreshing pink wine from Puglia. Crisp, with notes of red berries and flowers.