BISTRO DI FARINA (Bistro Convent)

A classic soup made with caramelized onions and beef broth. Savory and rich with a hint of sweetness from the onions. Served hot, topped with toasted bread and melted cheese.

A smooth, creamy soup made from strained lobster broth. Rich seafood flavor with a velvety texture. Served warm, often with a touch of cream or brandy.

A luxurious cream-based soup flavored with white truffles. Earthy and aromatic with a rich, smooth consistency. Best enjoyed slowly to savor the truffle aroma.

The chef's daily vegetable soup special. Ingredients vary based on fresh market produce. Ask the server for today's specific flavor profile.

Land snails cooked in a rich sauce of butter, garlic, and parsley. Chewy texture similar to clams. Use the provided bread to soak up the garlic butter sauce.

Patties made from crab meat and breadcrumbs, pan-fried until golden. Crispy on the outside and tender inside. Served with a spicy tartar sauce for dipping.

Steamed mussels served with a side of french fries. Briny and savory, offered in either a white wine or tomato base. Eat the mussels with a fork or use an empty shell as pincers.

Fresh clams cooked in a sauce of brown butter, chopped parsley, and lemon. Tangy and nutty flavors complement the seafood. Enjoy with bread to dip in the sauce.

Rich, buttery duck liver pan-seared to a delicate crisp. Melt-in-the-mouth texture with a savory taste, balanced by a sweet and tart fruit sauce. A decadent appetizer.

Spinach baked in a creamy sauce topped with melted mozzarella cheese. Rich, savory, and cheesy. Served hot as a comforting starter.

Sticks or balls of mozzarella cheese breaded and deep-fried. Crispy outside with gooey, melted cheese inside. Best eaten while hot.

Rings of squid coated in batter and deep-fried. Crispy texture with tender seafood inside. Typically served with lemon and a dipping sauce.

A mixed platter featuring an assortment of cured meats and cheeses. Offers a variety of savory, salty, and creamy flavors. Designed for sharing.

A selection of cured meats such as salami, ham, and sausages. Salty and savory flavors. Often eaten with bread or pickles.

A curated selection of various cheeses. Ranges from soft and creamy to hard and sharp. Enjoy with crackers, bread, or fruits.

A twist on the classic Caesar salad featuring crisp lettuce and savory pancetta. Topped with a soft-boiled egg that adds creaminess when mixed. savory and refreshing.

A composed salad with tuna, vegetables, olives, and eggs. Fresh, hearty, and textured. Served with a creamy dressing.

A house salad combining fresh greens with savory cold cuts. Dressed with a zesty garlic vinaigrette. A light yet satisfying dish.

A fresh salad of small mozzarella balls and cherry tomatoes. Flavored with basil pesto and crunchy pine nuts. Light, creamy, and aromatic.

Creamy burrata cheese served with sweet tomatoes and peppery arugula. Rich and milky texture contrasting with fresh vegetables. A classic Italian appetizer.

Savory choux pastry puffs mixed with cheese. Light, airy, and cheesy. Served as a basket of bite-sized snacks.

Traditional salt-free Italian bread with a crusty exterior. Dense and chewy crumb. Perfect for dipping in soups or sauces.

Flat oven-baked Italian bread seasoned with olive oil and herbs. Soft and fluffy with a slightly crisp crust. Served warm.

A half-sized French bread stick with a crispy crust and soft interior. Served with high-quality French butter. A classic accompaniment to any meal.

Toasted baguette slices topped with garlic butter and herbs. Crunchy, buttery, and savory. Popular as a starter or side.

Slices of Tuscan bread served with fresh mozzarella cheese. A simple combination of chewy bread and mild, creamy cheese.

Toasted bread topped with a mixture of fresh tomatoes, basil, and olive oil. Crunchy, fresh, and savory. A classic Italian appetizer.

A hot sandwich made with ham and cheese, grilled until the cheese is melted and bubbling. Savory and rich. Served on hearty bread.

Similar to a Croque Monsieur but topped with a poached egg. The runny yolk adds richness to the savory ham and cheese sandwich.

Savory Italian sausages cooked in a wood-fired oven for a smoky flavor. Juicy and spiced. Served with bread to make a complete meal.

A classic French stew of chicken braised with wine, mushrooms, and bacon. The sauce is deep and flavorful. Served with creamy mashed potatoes.

A whole small chicken roasted until tender and golden. Served with its own savory juices. Mild flavor and tender texture.

Duck leg slow-cooked in its own fat until tender, then crisped. Rich, savory meat with crispy skin. Served with a sweet and tangy reduction sauce.

Tender beef cheeks braised in red wine with vegetables. The meat is melt-in-the-mouth soft and the sauce is rich. Choose between potatoes or pasta as a side.

A seafood dish featuring grilled salmon and other mixed seafood. Served with a light and tangy white wine sauce. Flaky fish with savory accompaniments.

Fillet of seabass cooked with Mediterranean flavors of capers and lemon. Delicate, flaky fish with a bright, acidic sauce.

Premium pork sirloin steak served with a unique apple and gorgonzola cheese accompaniment. Savory meat paired with sweet and pungent flavors.

Tender loin of lamb roasted to preference. Served with a classic red wine reduction. Robust, gamey flavor with a rich sauce.

A breaded and fried chicken cutlet, pounded thin. Crispy and golden brown. Served with home-style fried potatoes.

Premium Angus beef ribeye steak, grain-fed for marbling and flavor. Grilled to your liking. Rich, juicy, and tender.

Creamy mashed potatoes infused with truffle oil or pieces. Rich and aromatic.

Spinach baked with cream and cheese topping. Warm and savory.

Large mushroom grilled or sautéed. Meaty texture and earthy flavor.

Fresh spinach leaves cooked quickly in a pan. Lightly seasoned and tender.

Broccoli florets and tomatoes cooked together in a pan. A healthy and colorful vegetable side.

Classic mashed potatoes with butter and cream. Smooth and comforting.

Potatoes diced or sliced and pan-fried until crispy. savory and satisfying.

Deep-fried potato strips. Crispy, salty, and golden.

A scoop of dense Italian ice cream or fruit-based sorbet. Creamy or refreshing depending on the choice. Served cold.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Crack the top with a spoon to eat the creamy interior.

Pizza dough topped with hazelnut chocolate spread. Sweet and chewy. Often served as a dessert pizza.

An upside-down pastry with caramelized apples. Warm, sweet, and buttery. Served with a scoop of cold vanilla ice cream.

A dessert pie with lemon curd filling and fluffy meringue topping. Sweet with a tart citrus kick.

A rotating dessert special selected by the chef. Ask your server for today's option.

The most classic Italian pizza with tomato sauce, mozzarella, and fresh basil. Simple, fresh flavors representing the Italian flag colors.

A cheese-less pizza topped with tomato sauce, garlic, and herbs. Savory and aromatic. A traditional Neapolitan style.

A spicy pizza with tomato sauce, mozzarella, and spicy sausage. Finished with chili oil for extra heat.

Pizza topped with slices of Milano salami and mozzarella. Savory and cured meat flavors.

A savory pizza featuring tomato, mozzarella, and salty anchovies. Bold and briny flavors.

Seafood pizza with a tomato base. Topped with a mix of shellfish and other seafood. Fresh ocean flavors.

Pizza topped with tomato, mozzarella, and slices of cured Parma ham. The ham is often added after baking to preserve its texture.

Pizza featuring spicy spreadable pork sausage from Italy. Rich, fatty, and packed with heat.

A 'Queen' style pizza with cooked ham, mushrooms, tomato, and mozzarella. A savory and earthy combination.

Pizza topped with Parma ham and mushrooms. A classic pairing of salty cured meat and earthy fungi.

A hearty pizza with seafood, olives, and sliced hard-boiled egg. Rich and varied in texture.

A 'white' pizza without tomato sauce. Simply seasoned with salt, rosemary, and olive oil. Focuses on the dough and aromatic herbs.

Pizza with a green basil pesto base instead of tomato. Topped with mozzarella and pine nuts. Nutty and herbal.

A vegetable-forward pizza with peppers, onions, zucchini, and broccoli. Fresh and colorful.

Vegetarian pizza with grilled vegetables like eggplant and zucchini. Savory and satisfying.

Mushroom pizza with cheese and oregano. Deep earthy flavors.

A folded pizza stuffed with salami, ricotta, and mozzarella. Baked until puffed and golden. Served with tomato sauce inside or on the side.

A signature folded pizza filled with creamy cheeses and ham. Served with fresh arugula and tomatoes.

Pizza combining spicy chorizo sausage with creamy ricotta cheese. A balance of heat and mild creaminess.

A luxurious pizza topped with aged cured ham and a whole fresh burrata cheese. Creamy, salty, and fresh.

Meat lover's pizza with four types of cured meats. Salty, savory, and rich.

Four cheese pizza. Combines mild, creamy, and strong cheeses for a complex flavor.

Four seasons pizza, with toppings divided into four sections representing the seasons. Offers variety in one pie.

Mushroom pizza elevated with aromatic truffle. earthy and sophisticated.

A bold pizza pairing pungent blue cheese with spicy spreadable sausage. Intense and flavorful.

Salty preserved fish fillets. Adds a strong savory kick to the pizza.

Fresh peppery arugula leaves. Adds freshness and bite.

Fresh spinach leaves. Mild and leafy.

An egg added to the pizza, usually baked until the white is set but yolk is runny.

Extra serving of tomato base sauce.

Sliced bell peppers. Adds sweetness and crunch.

Cured olives. Salty and earthy.

Small, sweet tomatoes. Bursts with juice when baked.

Fresh cow's milk mozzarella. Milky and stretchy.

Basil, cheese, and nut sauce. Herbal and rich.

Cooked ham. Mild and savory.

Italian cured salami. Savory with peppercorns.

Spicy cured sausage. Adds heat and paprika flavor.

Dry-cured Italian ham. Salty and delicate.

Italian blue cheese. Pungent and creamy.

Swiss cheese known for melting well. Nutty and slightly sweet.

The creamy, stringy inside of burrata cheese. Rich and milky.

A simple Italian pasta dish dressed with garlic, olive oil, and chili peppers. Spicy and aromatic without being heavy.

Pasta with fresh clams in a white wine and garlic sauce. Briny, savory, and light.

Rich meat sauce made with wild boar. Gamey and hearty, ideal with broad noodles.

Creamy pink sauce flavored with salmon and a splash of vodka. Rich and smooth.

Spicy tomato sauce made with garlic and dried red chili peppers. A classic Roman pasta sauce.

Rich sauce made with egg yolk, cheese, and cured pork cheek. Creamy and savory.

Black pasta sauce made with squid ink and squid pieces. Distinctive briny sea flavor and dark color.

Oil-based sauce with garlic and chili, enhanced with savory cured pork cheek.

Green sauce made from fresh basil, pine nuts, garlic, Parmesan, and olive oil. Herbal and fresh.

Simple sauce made from fresh tomatoes and basil. Sweet, acidic, and classic.

Rich cream sauce infused with earthy truffles and mushrooms. Luxurious and aromatic.

Pasta tossed with mixed seafood in a light white wine sauce. Fresh ocean flavors.

Simple garlic and oil pasta topped with juicy prawns. Spicy and savory.

Savory tomato sauce cooked with cured pork cheek and cheese. Rich and hearty.

Classic slow-cooked meat sauce with tomatoes, onions, carrots, and beef. Rich and comforting.

Spicy tomato sauce enriched with soft, spreadable spicy sausage. Intense heat and flavor.

Layers of pasta sheets alternating with meat sauce and creamy white sauce. Baked with cheese on top until golden.

A vegetarian bake similar to lasagna, using eggplant slices instead of meat. Layered with tomato sauce and cheese.

Stuffed pasta parcels served in a rich truffle cream sauce. Decadent and aromatic.

A special lunch offering available on weekdays. Likely includes a combination of dishes for a set price.

A curated multi-course meal allowing guests to sample multiple dishes. Includes starters, a main, and dessert.