Ristorante Taberna Patrizi e Plebei

A classic Italian pre-dinner cocktail. Composed of Campari, red vermouth, and soda. Sweet and sour, sparkling taste.

Variation of Negroni where gin is replaced by prosecco. Lighter and sparkling, with bitter and sweet notes.

Iconic Venetian aperitif. Mix of Prosecco, Aperol, and soda. Sweet-bitter taste and vibrant orange color.

Similar to Aperol Spritz but made with Campari. Decidedly more bitter, dry taste and intense red color.

Simple and refreshing long drink. Campari bitter and orange juice. Balance between the bitterness of herbs and the sweetness of citrus.

Single-dose aperitif based on Campari and seltzer. Sparkling, ruby red and with a characteristic bitter taste.

Muddled Cuban cocktail. White rum, sugar, lime, fresh mint, and soda. Very refreshing and aromatic.

National cocktail of Brazil. Cachaça, lime, and sugar muddled in ice. Strong, sweet, and citrusy taste.

Variation of Caipirinha made with vodka instead of cachaça. Often enriched with muddled fresh fruit.

Long drink based on rum, cola, and lime. Sweet and caramelized flavor with a sour note.

Creamy tropical cocktail. White rum, coconut cream, and pineapple juice. Sweet, velvety, and fruity.

House cocktail. Ask the bartender for specific ingredients. Likely a refreshing original creation.

Venetian cocktail based on prosecco and white peach puree. Sweet, fruity, and delicately sparkling.

Light cocktail made with champagne (or sparkling wine) and orange juice. Classic for brunch.

Variation of Bellini with fresh strawberry puree and prosecco. Bright red color and sweet strawberry flavor.

Distillate of juniper-flavored cereals. Served with your choice of mixer.

Neutral distillate. Served neat or with your choice of mixer.

Takeaway beer. Fermented beverage made from malt and hops.

Takeaway white wine. Usually fresh, fruity, and served chilled.

Takeaway red wine. Full-bodied or light depending on the type.

Sweet lemon liqueur typical of Southern Italy. Very aromatic, digestive, served ice-cold.

Fresh variation of spritz with Limoncello, prosecco, and soda. Citrusy and sweet taste.

Mix of fruit juices, with or without added alcohol. Sweet and thirst-quenching.

Basket of fresh Italian bread, served to accompany the meal.

Slices of toasted bread rubbed with garlic and topped with diced fresh tomatoes, basil, and olive oil. Crispy and flavorful.

Assortment of bruschettas with various toppings, such as tomato, olive pâté, or vegetable creams.

Fried zucchini flowers in batter, stuffed with melted mozzarella and a fillet of salted anchovy. A Roman cuisine classic.

Classic summer appetizer. Slices of salty Parma ham served with sweet and juicy melon.

Thin slices of lean cured beef, served on a bed of fresh arugula and shavings of Parmigiano Reggiano.

Fresh shellfish sautéed with garlic, oil, parsley, and white wine. Served with croutons.

Selection of Italian cured meats and mixed cheeses, served on a wooden board. Ideal for sharing.

Assortment of mixed hot and cold fish appetizers.

Long pasta dressed with a simple sauce of fresh tomatoes and basil. Light and traditional flavor.

Pasta similar to spaghetti but thicker, dressed with olive oil, sautéed garlic, and chili pepper.

Flat egg pasta dressed with Genovese pesto (basil, pine nuts, garlic, cheese, and oil).

Short pasta served with a spicy tomato sauce, garlic, and chili pepper.

Rich and creamy Roman dish. Pasta dressed with egg, Pecorino Romano, crispy guanciale, and black pepper.

Egg pasta dressed with slow-cooked meat ragù and tomato sauce. Flavorful and hearty.

Predecessor to carbonara. Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper, without egg or tomato.

Pasta dressed with a creamy sauce of butter and parmesan.

Classic minimalist Roman dish. Pasta tossed with Pecorino Romano cheese and abundant black pepper.

Pasta dressed with tomato sauce, guanciale, pecorino, and a touch of chili pepper. Savory and rich.

Soft potato gnocchi served in a creamy four-cheese sauce.

Baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked until golden.

Stuffed pasta served with a creamy gorgonzola cheese sauce and crunchy walnuts.

Classic seafood dish. Spaghetti sautéed with clams, garlic, oil, parsley, and white wine.

Creamy rice slowly cooked with broth and fragrant porcini mushrooms.

Soft potato gnocchi dressed with a seafood sauce based on calamari, clams, and cherry tomatoes.

Risotto with mixed seafood (mussels, clams, shrimp, calamari). Rich seafood flavor.

Long pasta served with lobster meat and a light tomato or white sauce. A premium dish.

Floured and fried squid and shrimp rings, golden and crispy outside, tender inside.

Fresh fish fillet (catch of the day) grilled or pan-fried, served with a side dish.

Selection of grilled fish and crustaceans. Served with lemon and oil.

Whole or half lobster cooked on the grill, served simply to enhance its sweet flavor.

Fresh whole fish of the day, sold by weight. Usually baked or grilled.

Grilled chicken breast. Simple, light, and healthy.

Floured veal slices sautéed in a pan with a lemon sauce. Tender and citrusy.

Roman specialty. Thin slices of veal with Parma ham and sage, cooked in white wine.

Assortment of grilled meats (beef, pork, chicken, sausage).

Tender premium cut of beef, served with your choice of sauce.

Grilled beef steak, sliced and served on a bed of arugula and cherry tomatoes.

Thick-cut T-bone steak. Price per 100g. Cooked rare on the grill.

Fresh salad of mixed seasonal vegetables (lettuce, tomato, carrots, etc.).

Simple and fresh salad with slices of tomato, fior di latte mozzarella, and basil.

Rich salad with fresh vegetables and artichokes.

Rich mixed salad with plenty of ingredients, ideal as a light main course.

Premium version of the Caprese salad with buffalo mozzarella or creamy burrata.

International salad with romaine lettuce, croutons, parmesan shavings, and Caesar dressing.

Cold dish with Parma ham and fresh buffalo mozzarella.

Fried potato sticks, golden and crispy.

Oven-baked potato chunks with rosemary and oil.

Fresh seasonal vegetables, served boiled (plain) or sautéed (re-fried) with garlic and chili pepper.

Hot and velvety tomato-based soup.

Classic minestrone with mixed seasonal vegetables.

Rich and fragrant soup with porcini mushrooms.

Mixed fish soup with tomato sauce. Often served with croutons.

White pizza base baked in the oven, seasoned only with oil, salt, and rosemary.

The most classic pizza. Tomato sauce, fior di latte mozzarella, and fresh basil.

Margherita pizza enhanced with slices of spicy salami.

White pizza with a rich blend of four melted cheeses.

Autumn pizza with mushrooms and crumbled sausage.

Rustic pizza with vegetables and ham.

Pizza topped with a variety of grilled or cooked vegetables.

Margherita pizza garnished with slices of sweet Parma ham.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, and olives.

Seafood pizza (mussels, clams, calamari) without mozzarella.

Gourmet white pizza with mortadella, creamy cheese (burrata), and crushed pistachios.

Natural or sparkling mineral water in a large bottle.

Sweet iced tea, usually lemon or peach flavored.

Classic carbonated drinks.

Bottled fruit juice (peach, pear, apricot, etc.).

Glass of Italian sparkling white wine.

Freshly squeezed orange juice. Rich in vitamins.

Creamy drink made by blending fresh fruit, sometimes with milk or ice.

Aperitif cocktail served at the table. Prosecco, bitter, and soda.

Light beer served fresh on tap.

Non-alcoholic bottled beer.

Glass of red or white wine.

Full bottle of the house's selected wine.

Classic Italian espresso. Short, strong, and aromatic.

Espresso with abundant hot milk.

Espresso with hot milk and milk foam.

Glass of hot or cold milk.

Hot tea infusion served with lemon or milk.

Chamomile flower infusion, relaxing and caffeine-free.

Thick and sweet hot chocolate drink.

Enriched cappuccino, possibly with cream, cocoa, or syrups.