Arlecchino (Avenue de la République)

Short, ridged pasta served with a spicy tomato sauce flavored with garlic and chili. A classic Italian dish, piquant and flavorful.

Rigatoni pasta accompanied by a creamy mushroom and ham sauce. A rich and comforting dish with forest flavors.

Pasta prepared with fried eggplant cubes, tomato sauce, and melted mozzarella. A sunny and indulgent Sicilian specialty.

Pasta served in a creamy sauce made with a blend of four Italian cheeses. Rich, creamy, and perfect for cheese lovers.

Gourmet pasta with cream, enhanced with robust gorgonzola, mushrooms, and aged Parma ham. A blend of intense and delicate flavors.

Long flat pasta coated in a green sauce made with fresh basil, pine nuts, parmesan, and olive oil. Aromatic and herbaceous.

Tagliatelle served with a traditional Roman sauce made with tomatoes, savory bacon bits, and onions. A rustic and slightly smoky flavor.

Long pasta coated in a creamy sauce with smoked or fresh salmon. A mild and creamy dish with marine flavors.

Thin pasta served with a rich sauce made with cream, bacon bits, and egg. A creamy and hearty classic.

Linguini accompanied by a selection of seafood (mussels, shrimp, calamari). A dish with iodized flavors, often served with a tomato or white wine base.

Pasta served with large pan-seared shrimp (gambas). An elegant dish that highlights the firm and sweet flesh of the crustaceans.

Pasta served in a luxurious sauce flavored with truffle. A dish with intense and sophisticated earthy aromas.

Original pasta with pistachio cream, enhanced with sun-dried tomatoes and lemon zest. A unique balance between the sweetness of the nut and the freshness of the citrus.

Pasta baked with minced meat sauce and gratinated with mozzarella. A hot, golden, and comforting dish.

Salmon and spinach pasta bake, with a touch of olives and cream. Melting and gratinated with cheese.

Layers of pasta interspersed with meat sauce, béchamel, and cheese, baked in the oven. A hearty and flavorful Italian classic.

Thin slice of veal simply grilled to preserve its natural tenderness. Served with linguini.

Breaded and fried veal cutlet, golden and crispy. Tender inside, served with pasta.

Veal cooked with a sweet Marsala wine and creamy mushroom sauce. A dish with rich, slightly sweet and savory flavors.

Veal cutlet served with a creamy, tangy lemon sauce. Fresh and light.

Veal topped with ham and meat sauce, covered with melted cheese. A very indulgent dish, pizza-style but with a meat base.

Veal cutlet with spinach and ham, gratinated with mozzarella. A classic combination of Italian flavors.

Roman specialty of veal cooked with Parma ham (prosciutto) and here gratinated with mozzarella. Flavorful and savory.

Veal cutlet topped with a rich Gorgonzola blue cheese sauce. For those who appreciate strong flavors.

Rings of calamari coated in light batter and fried. Crispy on the outside and tender on the inside, served with lemon.

Breaded and fried langoustines. A crispy and delicate seafood appetizer or dish.

Assortment of fried seafood and small fish (shrimp, calamari, smelt). Ideal for sharing or tasting everything.

Langoustines cooked in a spicy tomato sauce with chili and white wine. Served with rice.

Large grilled shrimp served simply with rice. Grilling enhances the sweet flavor of the shellfish.

Classic airy and chocolatey dessert. A light and mousse-like texture with an intense cocoa flavor.

Italian dessert made of set cooked cream, silky and smooth. Often served with a red fruit coulis or caramel.

Slice of pie served warm with a scoop of melting vanilla ice cream. A delicious hot-cold contrast.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Famous Italian dessert made of coffee-soaked biscuits, creamy mascarpone, and cocoa powder. Rich and caffeinated.

Tasting plate featuring small portions of several desserts from the menu. Perfect for the indecisive.

Pie prepared according to the day's inspiration or seasonal fruits.

Tart with tangy lemon cream topped with a soft, golden meringue.

Pan-fried banana flambéed with alcohol (often rum or liqueur), served warm and caramelized.

Goat's milk cheese, with a characteristic slightly tangy and earthy flavor.

Italian blue cheese with a veined, creamy, and pungent taste.

Hard, granular Italian cheese, similar to Parmesan but often milder.

Plate offering a varied selection of available cheeses.

Hot cocktail based on coffee, whiskey, and sugar, topped with whipped cream.

A variation of the alcoholic coffee prepared with Amaretto (almond liqueur), coffee, and cream.

A coffee served with two small dessert portions for a light and sweet end to the meal.

Coffee accompanied by a generous assortment of miniature desserts.

Supplement to replace coffee with tea, infusion, or add cream.

Italian grape marc eau-de-vie. Strong and fragrant.

Sweet and very fragrant Italian lemon liqueur, served chilled.

Sweet and fruity creamy liqueur with the taste of cantaloupe melon.

Sweet Italian liqueur made from bitter almonds and apricot kernels.

Renowned French wine eau-de-vie, aged in oak barrels.

The oldest eau-de-vie in France, made from the distillation of dry white wines.

Colorless eau-de-vie with an intense aroma of ripe Williams pear.