Ristorante Dai Miei

Service charge including bread and table setting. Listed as complimentary on the menu.

A sharing platter featuring a selection of cured meats and cheeses. Served with sweet jams and honey to contrast the savory flavors. Typically eaten as an appetizer for two.

A trio of warm appetizers served in clay pots. Includes eggplant parmigiana, beans with sausage, and Roman-style tripe. A hearty way to sample traditional cooked starters.

A classic Italian appetizer pairing savory Parma ham with creamy buffalo mozzarella cheese. Fresh, simple, and high quality. Eaten by wrapping the ham around bites of cheese.

A fresh salad consisting of sliced fresh mozzarella, tomatoes, and basil. Seasoned with olive oil and salt. Refreshing and light.

Raw beef minced and seasoned, often served with egg yolk and condiments. Soft texture with a savory, meaty flavor. Eaten with bread or toast.

Grilled slices of bread rubbed with garlic and drizzled with olive oil. Crunchy and aromatic.

Grilled bread topped with chopped fresh tomatoes, basil, and olive oil. A crisp and refreshing staple appetizer.

Toasted bread topped with slices of cured ham (prosciutto). Savory and crunchy.

Grilled bread topped with creamy ricotta cheese and salty anchovies. A balance of mild dairy and strong umami flavors.

Known locally as 'Coda alla Vaccinara'. Slow-cooked oxtail in a rich tomato and celery sauce. The meat is very tender and falls off the bone.

Ground meat balls simmered in tomato sauce. Soft texture and savory flavor. A comforting home-style dish.

A traditional Roman dish known as 'Pajata'. Made from the intestine of an unweaned calf, where the mother's milk inside cooks into a rich, creamy cheese-like filling. Served in tomato sauce.

Trippa alla Romana. Strips of tripe (stomach lining) braised in tomato sauce with mint and Pecorino cheese. Unique texture and savory, herbal flavor.

Likely 'Saltimbocca alla Romana'. Veal cutlets rolled or topped with prosciutto and sage, cooked in white wine and butter. Tender and savory.

A substantial 400g cut of beef, grilled and served with roasted potatoes. Savory and filling.

Known as 'Tagliata'. Grilled beef sliced into strips and served over a bed of fresh arugula (rocket), cherry tomatoes, and shaved Parmesan. Lighter than a full steak.

Chops of lamb grilled to develop a char, known as 'Abbacchio a scottadito'. Served with potatoes. The meat is tender with a distinct lamb flavor.

Grilled or pan-seared chicken breast cut into strips. A simple, lean protein option.

Fresh mussels cooked in a pan with oil, garlic, and parsley until they open. Savory seafood broth. Often eaten with bread.

Mussels cooked and served with a sauce of Pecorino cheese and black pepper. A Roman twist on a classic seafood dish.

Boiled octopus pieces served cold or warm with boiled potatoes, olive oil, and parsley. Tender texture and mild flavor.

Raw fresh tuna chopped and seasoned. Served chilled. Soft, melting texture with fresh ocean flavor.

A mixed seafood salad featuring squid, octopus, and shrimp mixed with crunchy vegetables. Dressed with lemon and olive oil.

Rings of calamari battered and deep-fried until golden. Crispy outside and chewy inside. Served with lemon.

Cooked octopus tentacles, roasted for a charred exterior, served over a smooth potato puree. Garnished with nuts and honey for texture and sweetness.

Tuna steak coated in sesame seeds and seared, typically kept rare inside. Served with sweet and savory teriyaki sauce.

A famous Roman dish. Hollow spaghetti-like pasta served in a sauce of tomatoes, cured pork cheek (guanciale), and Pecorino Romano cheese. Savory, slightly fatty, and rich.

The iconic Roman pasta. Short pasta tubes tossed with a creamy emulsion of egg yolks, Pecorino cheese, crispy cured pork cheek (guanciale), and black pepper. Does not contain cream.

Often called 'white Amatriciana'. Pasta served with cured pork cheek (guanciale), Pecorino Romano cheese, and black pepper, but without tomatoes. Savory and intense.

A minimalist Roman classic meaning 'cheese and pepper'. Thick spaghetti-like egg pasta tossed with Pecorino Romano cheese and black pepper to create a creamy sauce.

Thin ribbon pasta served with a simple, fresh sauce of tomatoes and basil. Light and classic.

Tube pasta served with the rich, tomato-based sauce from slow-cooked oxtail. Deeply flavorful and meaty.

Pasta Pajata. Rigatoni pasta served with a sauce made from the intestines of unweaned calves, cooked with the mother's milk inside. A creamy, rich, and traditional Roman dish.

Thin ribbon pasta served with artichokes, crispy pork jowl (guanciale), and sheep cheese. A flavorful combination of earthy, salty, and savory notes.

A selection of grilled seasonal vegetables, typically zucchini, eggplant, and bell peppers. Seasoned with oil and herbs.

Leafy green vegetable with a bitter flavor. Served either steamed (lighter) or sautéed with garlic and chili (more flavorful).

Potatoes roasted in the oven, usually with rosemary and salt. Crispy outside and soft inside.

Deep-fried potato sticks. Salted and served hot.

Simple salad of mixed green lettuces.

Salad with greens and other fresh vegetables like tomatoes and carrots.

Spaghetti alle Vongole. Pasta served with fresh clams in a white wine, garlic, and oil sauce. Briny and delicious.

Thick, square-cut egg pasta served with a mix of shellfish and squid. Rich seafood flavor.

Thin ribbon pasta in a creamy shrimp-based sauce (bisque), accented with salty fish roe and olives. Complex and savory.

Roman-style oval pizza with a crispy, airy crust. Topped simply with tomato sauce and mozzarella cheese.

Roman-style pizza topped with tomato, mozzarella, and savory anchovies. Salty and flavorful.

A fresh pizza variety topped with cured ham, cherry tomatoes, shaved Parmesan, and fresh arugula (rocket). Added after cooking to keep ingredients fresh.

A hearty white pizza topped with mozzarella, sausage pieces, and sliced potatoes. A popular Roman combination.

Topped with mozzarella, potatoes, and Porchetta (savory, fatty roasted pork with herbs). Rich and flavorful.

White pizza topped with mozzarella cheese and aromatic Porcini mushrooms. Earthy and creamy.

Signature burger served with fries. Features a beef patty with sweet onions, salty bacon, cheese, and BBQ sauce.

Chicken sandwich served with fries. Breaded chicken cutlet topped with fresh tomato, grilled zucchini, and mayo.

Filtered table water.

Classic carbonated cola soft drink.

Sugar-free carbonated cola soft drink.

Lemon-lime flavored soft drink.

Iced tea, sweet and refreshing.

Small Italian pale lager. Light and balanced.

Stronger Italian lager with 7.2% alcohol content.

Italian lager from Sicily. Crisp with a slight bitterness.

Orange flavored carbonated soft drink.

General soda or beverage options.

Medium size Italian pale lager.

Unfiltered lager from Sardinia. Hazy appearance with a slightly hoppy and malty flavor.

International pale lager.

Beer with no alcohol content.

Known as 'Supplì'. A Roman snack consisting of a ball of rice with tomato sauce and a mozzarella core, breaded and deep-fried.

Mashed potato mixed with egg and cheese, breaded and fried into a cylinder shape. Soft inside, crispy outside.

Edible flower of the zucchini plant, stuffed with mozzarella and anchovy, dipped in batter and fried.

Filet of salt cod (baccalà) battered and fried. A traditional Roman street food.

Potato chips or fries.

Chips seasoned with Pecorino cheese and black pepper, mimicking the flavor of the famous pasta dish.

Ascolana olives. Green olives stuffed with seasoned ground meat, breaded and fried. Savory and distinct.

Classic Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Silky cream pudding thickened with gelatin. Served with a choice of toppings like fruit sauce or chocolate.

Dessert with a soft fresh cheese layer on a biscuit base.

Likely an apple crumble or tart with a pastry crust. Sweet and fruity.

Crostata di ricotta e visciole. A traditional Roman tart with a filling of sheep's milk ricotta and sour cherry jam.

Similar to crème brûlée. A custard base topped with a layer of hard caramelized sugar.

Rich cake made with chocolate.

Dessert option suitable for those avoiding gluten.

Standard espresso.

Espresso without caffeine.

Espresso diluted with hot water for a larger, milder drink.

Caffè corretto. Espresso 'corrected' with a splash of liquor like grappa or sambuca.

Espresso topped with foamed hot milk.

Steeped tea served hot.

Digestif liqueurs with a bitter herbal flavor, like Amaro.

Higher end digestifs or spirits.

Fresh fruit available according to the season.

Popular Italian aperitif cocktail made with Prosecco, digestive bitters (like Aperol or Campari), and soda water.

Strong cocktail made with equal parts gin, vermouth rosso, and Campari.

Highball cocktail made with gin and tonic water poured over ice.

Cocktail made with Campari, sweet vermouth, and soda water. A precursor to the Negroni.