BellaCarne Kosher Restaurant

Slices of zucchini that are fried and then marinated in vinegar, mint, and garlic. A traditional Roman Jewish dish served cold or at room temperature. Savory, tangy, and tender.

An assortment of seasonal vegetables grilled to enhance their natural sweetness. Typically includes peppers, eggplant, and zucchini. Lightly seasoned and served warm or room temperature.

A savory pie filled with anchovies and Roman endive (chicory). The bitterness of the endive balances the salty umami of the anchovies. Baked until golden.

A cold cut preparation made from veal head meat, seasoned and pressed. Served with acidic pickled vegetables to cut through the richness. A rustic delicacy with a unique texture.

Flaky puff pastry filled with a savory mixture of minced meat and sautéed onions. Baked until crisp and golden brown. Served warm.

Creamy pureed chickpeas topped with a rich meat ragu and caramelized onions. A hearty appetizer combining smooth and chunky textures. Best eaten with bread.

Tender slices of beef tongue served with a classic salsa verde (green sauce). The sauce is typically made from parsley, garlic, capers, and anchovies. A flavorful and traditional Roman dish.

Thinly sliced cured beef, similar to bresaola. Lean, salty, and intense in beef flavor. Often served with a drizzle of oil or lemon.

Raw minced beef seasoned and served with raw egg yolk, orange segments, and crisp Granny Smith apples. A fresh and textural dish balancing richness with fruit acidity.

Air-dried, salted beef that has been aged until it becomes dark red and tender. Served with crunchy almonds and peppery wild rocket (arugula). A light and protein-rich starter.

A sharing platter featuring a variety of house-cured beef meats and sausages. Includes diverse textures and flavors from savory salami to lean dried beef.

A mezze-style platter with various Mediterranean dips and salads. Includes chickpea hummus, sesame tahini, smoky eggplant babaganoush, and spicy harissa. Perfect for tasting a variety of flavors.

Very thinly sliced raw beef fillet. Typically dressed with olive oil, lemon juice, and seasonings. Delicate in texture and mild in flavor.

A fresh bowl of mixed garden greens and vegetables. Crisp and refreshing.

Finely chopped salad with cherry tomatoes, cucumbers, and fresh mint. Dressed simply with olive oil and lemon. Crunchy and very refreshing.

Salad featuring grilled chicken pieces, sweet orange segments, and sesame-coated olives on a bed of lamb's lettuce. A balanced meal with savory, sweet, and nutty notes.

A salad featuring boiled beef, possibly served in a style similar to jellied beef or simply cold cuts. Includes a minced meat component. Savory and distinct.

Known as 'Carciofi alla Giudia', these are whole artichokes deep-fried until the leaves are crispy like chips and the heart remains tender. A famous specialty of Roman Jewish cuisine. Salty and nutty.

Deep-fried balls made from ground chickpeas and herbs. Served with creamy hummus dip. Crispy on the outside and soft on the inside.

Crispy fried pastry rolls filled with a seasoned mixture of minced beef and veal. Similar to spring rolls but with a savory meat filling. A popular North African Jewish appetizer.

Fried chicken wings coated in a sweet chili glaze. Sticky, sweet, and slightly spicy. Perfect finger food.

Battered and fried salt cod (baccalà) served with chips. The fish is firm and flavorful. A Roman take on the classic dish.

Meatballs made from boiled meat ('bollito'), breaded and fried. A traditional way to repurpose tender soup meat into a crispy savory bite. Soft interior with a crunchy crust.

Lamb chops breaded and fried until golden. Juicy meat on the bone with a crispy exterior. Rich and savory.

A mix of vegetables including zucchini, peppers, artichokes, and mushrooms, battered and deep-fried. Served as a crispy vegetable fritto misto.

A traditional Roman mixed fry featuring lamb brain, cutlets, and vegetables like artichokes and zucchini. A rich and varied dish for adventurous eaters.

Roasted beef sliced and served with high-quality gray salt to enhance the flavor. Tender and simple.

A whole young chicken (cockerel) roasted until juicy and crisp-skinned. Served with potatoes. Mild and tender poultry.

Short ribs or beef ribs slow-cooked or grilled in the Argentine 'Gaucho' style. Rich, fatty, and full of flavor. Succulent meat that pulls away from the bone.

Spiced meat shaved from a rotating spit (shawarma), featuring a mix of chicken, lamb, and turkey. Served with fresh salad and hummus. Savory and aromatic.

A thin slice of meat (usually veal or chicken) breaded and fried. Served with a fresh herb salad. Crispy and light.

A classic Schnitzel made with chicken breast, pounded thin, breaded, and fried. Golden and crunchy.

Thin strips of beef sautéed with white wine (Pinot Grigio) and tossed with arugula. A quick-cooked Roman dish that is savory and slightly peppery.

Tender veal scallops cooked in a citrusy orange sauce. A fruity variation of the classic scaloppine. Sweet and tangy glaze.

Lamb meat cooked with artichokes, a classic Roman pairing. The earthiness of the artichokes complements the rich lamb flavor. Savory and stew-like.

Prime beef tenderloin served with truffle and crispy beef bacon. An indulgent dish with strong earthy truffle aroma and salty crunch.

A traditional Jewish dessert featuring matzo balls enriched with cocoa, fruit, and nuts, then glazed with honey. Sweet and sticky.

A platter of traditional Roman Jewish sweets including pizzarella, fruit and almond cake, and almond macarons.

A dairy-free (parve) tart made with vegetable-based ricotta and chocolate. Rich and creamy.

A dairy-free tart filled with vegetable ricotta and tart cherries. Sweet and fruity.

Warm chocolate cake with a molten liquid center. Served hot.

Custard dessert with a caramelized sugar crust. Creamy and smooth.

Layered puff pastry dessert filled with custard cream and chocolate chips. Flaky and crisp.

Baked tart with a filling of almond paste (frangipane) and sour cherries. Nutty and fruity.

Warm tart combining pears and chocolate, topped with nuts. Comforting and rich.

Classic Italian dessert with coffee-soaked ladyfingers and mascarpone cream. Sweet and energizing.

A selection of the restaurant's tarts.

Coffee flavored ice cream.

Classic vanilla ice cream.

Rich chocolate ice cream.

Refreshing dairy-free lemon frozen dessert. Tart and sweet.

Fresh pineapple slices.

Selection of fruits currently in season.

Bowl of mixed cut fresh fruits.

Anise-flavored distilled spirit, popular in the Middle East.

Italian lemon liqueur. Sweet and strong.

Bitter herbal liqueur consumed as a digestif.

Sweet almond-flavored liqueur.

Italian anise-flavored liqueur, often served with coffee beans.

Kosher vodka.

Popular brand of London dry gin.

Fragrant pomace brandy of Italian origin.

Blended Scotch whisky.

Aged rum served with a piece of high-quality chocolate.

Mexican tequila.

Large bottle of filtered water.

Premium Italian mineral water.

Canned or bottled soda.

Fruit juices or cold tea beverages.

Bottled lager from Italy.

Israeli lager beer.

International pale lager.

Popular Italian aperitif cocktail made with Prosecco, Aperol, and soda water.

Classic highball cocktail with gin and tonic water or lemon mixer.

Strong black coffee shot.

Decaffeinated espresso.

Espresso diluted with hot water.

Espresso with steamed milk foam, served with soy milk for kosher purposes.

Two shots of espresso.

Hot tea brewed with fresh mint and served with pine nuts or almonds. Aromatic and soothing.