Al Gatto Nero

Deep-fried squid rings and prawns coated in a light batter. Crispy on the outside and tender inside. Served with a creamy tartar dipping sauce.

Roasted rock lobster tail served with a smooth chickpea puree (mousseline). Topped with guanciale (cured pork cheek) for a savory, salty contrast. Rich and elegant.

Tender baby octopus slow-cooked in a zesty tomato sauce with olives and capers. Savory with a hint of spice. Served with toasted bruschetta bread.

Plump scallops quickly seared to retain moisture, served with celery root. Dressed with an aromatic black truffle vinaigrette. Delicate texture with earthy truffle notes.

A classic Venetian dish of squid slow-cooked in its own black ink, creating a rich, savory sauce. Served over soft, creamy white cornmeal polenta. A unique, briny seafood experience.

A hearty soup filled with a variety of fresh fish and seafood available that day. The broth is spicy and flavorful. Accompanied by garlic-rubbed toasted bread.

Raw, high-quality beef chopped and seasoned, served fresh. Soft and savory with a distinct meat flavor. Eat by spreading it on the accompanying toasted rustic bread.

A smooth, warm spread made from chicken livers and porcini mushrooms. Rich, earthy, and creamy. Served with Pecorino cheese and small toasted bread slices (crostini).

Italian-style meatballs braised in a spicy tomato sauce enriched with N'duja (spreadable spicy salami). Topped with Pecorino cheese. Savory, spicy, and comforting.

Thinly sliced raw beef dressed with a creamy mayonnaise-based sauce inspired by Harry's Bar in Venice. Soft, delicate texture with a rich, tangy dressing.

Thin slices of cold roast pork loin topped with a creamy tuna-based sauce. Garnished with pickled peppers and capers. A savory twist on the classic Vitello Tonnato.

A thick Italian-style omelet cooked with leeks and black truffle. Enriched with guanciale (cured pork jowl) and Pecorino cheese. Fluffy, savory, and aromatic.

Sautéed porcini and champignon mushrooms served with cornmeal polenta and Gorgonzola blue cheese. A rich, vegetarian dish with earthy and tangy flavors.

Layers of baked eggplant, tomato sauce, mozzarella, and basil. A classic Italian vegetarian comfort food. Cheesy, saucy, and soft.

Your choice of creamy Burrata or fresh Buffalo Mozzarella cheese served with heirloom tomatoes and basil. Dressed with extra virgin olive oil. Fresh and milky.

A salad featuring spinach and kale mixed with mushrooms, pine nuts, and sun-dried tomatoes. Tossed in a basil dressing and served with Gorgonzola cheese toasts.

A bitter-leaf salad with endive and radicchio, paired with creamy Brie cheese. Accented with tomato confit, pomegranate, and walnuts in a balsamic dressing.

A platter featuring a selection of cured meats and cheeses. Perfect for sharing as an appetizer. Pair with wine for the best experience.

A classic Roman pizza without cheese. Topped with tomato sauce, garlic, oregano, and basil. Simple, aromatic, and flavorful with a crispy crust.

The most famous Italian pizza. Topped with tomato sauce, mozzarella cheese, and fresh basil. A harmonious balance of savory, creamy, and fresh flavors.

Spicy pizza featuring N'duja, a spreadable spicy pork sausage from Calabria. Topped with tomato and Cacio-Ricotta cheese. Rich and fiery.

Savory pizza topped with tomato, mozzarella, and thin slices of cured Parma ham (Prosciutto Crudo). Salty and savory with a creamy cheese base.

Spicy pizza topped with tomato, mozzarella, and spicy salami slices. Similar to a pepperoni pizza but with Italian heat.

Fresh spaghetti served with clams (vongole) and cured grey mullet roe (bottarga). Cooked in a spicy garlic and oil base (AOP). Salty, briny, and savory.

Bigoli (thick spaghetti-like pasta) served in a Busara sauce—a spicy aromatic tomato sauce with shrimp and white wine. Hearty and flavorful.

Small ear-shaped pasta served with a spicy broccoli sauce made with garlic, oil, and chili. Topped with aromatic breadcrumbs and Pecorino cheese.

Stuffed pasta filled with pumpkin and ricotta cheese. Served in a classic sage and butter sauce with Parmesan. Sweet, savory, and nutty.

Thick square-cut spaghetti served with an authentic Carbonara sauce made from egg yolk, Pecorino cheese, guanciale (cured pork jowl), and black pepper. Rich and creamy without cream.

Thick pasta served in a classic Amatriciana sauce: spicy tomato, guanciale (cured pork), and Pecorino cheese. Tangy, savory, and slightly spicy.

Macaroni pasta served with a rich braised lamb shoulder ragout. Flavored with gremolata (lemon herb mix) and saffron fondue. Deep, meaty flavors.

Twisted pasta served with a sauce made from N'duja (spicy Calabrian sausage spread) and fresh tomato. Topped with Pecorino cheese. Spicy and rustic.

Ribbon pasta served with a hearty hand-chopped beef ragout simmered with aromatic herbs. Finished with Parmesan cheese. A classic Italian meat pasta.

Thick spaghetti-like pasta served with sausage, ricotta, and porcini mushrooms in a roast jus. Enhanced with black truffle for an earthy, luxurious flavor.

Creamy Italian rice dish cooked with chestnuts, porcini mushrooms, and black truffle. Finished with sage butter and Parmesan. Nutty, earthy, and rich.

Risotto cooked with squid ink, giving it a striking black color and deep sea flavor. Includes simmered squid pieces. Savory and unique.

Risotto served with rock lobster in a 'Busara' style aromatic tomato essence and white wine emulsion. A luxurious seafood rice dish.

Fresh sea bass grilled with salt, served with Jerusalem artichoke (topinambur), olives, and endive. Dressed with a Mediterranean vinaigrette. Light and flavorful.

Slow-cooked duck leg with crispy skin. Served with pumpkin gnocchi in a rich four-cheese fondue and finished with a duck and sherry glaze. Savory and decadent.

Ultra-tender beef cheek slow-cooked in a red wine sauce until it melts in the mouth. Served with smooth, fluffy mashed potatoes. Rich and comforting.

Tender veal liver sautéed with porcini mushrooms and leeks. Finished with a sweet and savory Marsala wine reduction. A classic Italian delicacy.

Premium beef tournedos (filet mignon) wrapped or served with Parma ham. Accompanied by baby spinach, a Parmesan onion sauce (soubise), and black truffle jus. Highly elegant.