De Santis Santa Croce

An assorted selection of house appetizers, which may include cured meats, cheeses, and pickled vegetables.

Access to the appetizer buffet with prices varying based on the quantity chosen.

Fresh salad with tomato slices, mozzarella (often buffalo), and basil, dressed with olive oil.

Selection of sliced Italian cured meats, such as prosciutto, salami, and mortadella.

Seasonal vegetables (zucchini, eggplant, peppers) baked with a breadcrumb crust and herbs.

Classic Italian appetizer with slices of sweet prosciutto served on wedges of fresh melon.

Thin slices of bresaola (cured beef) served with fresh arugula and shavings of Grana Padano or Parmigiano.

Sautéed mussels and clams cooked in a pan with garlic, oil, parsley, and white wine.

Bread served with butter and a selection of olives for snacking.

Rigatoni pasta with sausage, mushrooms, and truffle. A rich and aromatic dish.

Spaghetti served with a simple tomato sauce and fresh basil.

Spaghetti with a sauce based on pan-fried guanciale, tomato, and Pecorino Romano.

Spaghetti tossed with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper.

Spaghetti tossed with crispy guanciale, Pecorino Romano, and black pepper (a 'carbonara' without eggs).

Tonnarelli pasta tossed with Pecorino Romano cheese and plenty of freshly ground black pepper.

Rigatoni pasta served with crumbled sausage and cream, often enriched with truffle or mushrooms.

Penne pasta served with a spicy tomato sauce flavored with garlic and chili pepper.

Fettuccine served with a porcini mushroom sauce.

Fettuccine pasta served with the classic Bolognese ragù made with minced meat and tomato.

Potato gnocchi served with your choice of sauce: tomato, meat ragù, or gorgonzola cream.

Filled ravioli simply dressed with melted butter and sage, or with tomato sauce.

Ravioli served with a porcini mushroom sauce.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven.

Hot minestrone soup prepared with a mix of fresh seasonal vegetables.

Spaghetti sautéed with fresh clams, garlic, oil, chili pepper, and parsley.

Spaghetti with a seafood topping combining the flavor of clams with the sweetness of shrimp.

Pasta (usually spaghetti or fettuccine) with a rich mix of seafood (mussels, clams, calamari, shrimp) and cherry tomatoes.

Risotto prepared with a delicate and creamy scampi sauce.

Risotto with fresh zucchini and shrimp.

Fettuccine combining the sea flavor of shrimp with the earthy taste of porcini mushrooms.

Penne pasta served with a creamy pink sauce with smoked salmon.

Dish (usually gnocchi or pasta) with a mixed topping of mushrooms (mountain) and seafood or shellfish (sea).

Tender beef fillet cooked according to your chosen sauce: green pepper, pink pepper, truffle, porcini mushrooms, or Barolo wine reduction.

Grilled beef tagliata served sliced, topped with your choice of arugula and cherry tomatoes, salt and rosemary, or balsamic vinegar.

Beef steak cooked on the grill, served simply.

Thin strips of beef sautéed in a pan, served with arugula and Parmesan shavings or with porcini mushrooms.

Veal slices garnished with prosciutto and sage, cooked in white wine.

Slow-roasted suckling pig, tender and flavorful.

Roman-style suckling lamb (abbacchio), usually baked or 'scottadito' (finger-burning hot).

Chicken stewed with peppers and tomato, a typical Roman dish.

Prime cut of grilled veal.

Very thin slice of veal, pounded and quickly grilled.

Floured and pan-fried veal slices, served with a lemon, white wine, or Marsala sauce.

Roast veal served sliced with its cooking juices.

Whole fish (Sea Bass or Sea Bream) baked or grilled, with a delicate flavor.

Fried small mixed fish (paranza), crispy and tasty.

Floured calamari rings and shrimp, fried until golden.

Flatfish with a delicate flavor, served grilled or "alla mugnaia" (butter and lemon).

Premium shellfish cooked grilled or pan-fried.

Mixed grilled fish and shellfish, served with oil and lemon.

Whole grilled calamari, light and flavorful.

Selection of mixed cheeses served on a plate.

Portion of aged Pecorino Romano cheese, with an intense and salty flavor.

Simple omelette filled with cooked ham.

Potato wedges roasted in the oven with rosemary.

Classic crispy french fries.

Leafy green vegetables sautéed in a pan with garlic and chili pepper, a Roman specialty.

Broccoli rabe sautéed in a pan.

Spinach sautéed with butter or dressed with oil and lemon.

Artichoke prepared according to tradition (Roman or Jewish style).

Mixed mushrooms sautéed in a pan with garlic, oil, and parsley.

Beans dressed with oil and herbs.

Side dish of grilled or roasted vegetables of your choice.

Fresh salad, available as green only or mixed with tomatoes and other vegetables.

Special house pizza with rich and flavorful ingredients.

The classic Italian pizza with tomato, mozzarella, and basil.

Variation of Margherita with buffalo mozzarella.

Pizza with tomato, mozzarella, and anchovies.

Pizza with tomato, mozzarella, and champignon mushrooms.

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

Pizza with tomato, mozzarella, and porcini mushrooms.

Simple red pizza with only tomato sauce, oil, and oregano (no mozzarella).

Red pizza with tomato, garlic, and oregano.

Pizza inspired by Amatriciana pasta with tomato, guanciale, and pecorino.

Pizza with tomato, mozzarella, and sausage.

White or red pizza with mozzarella, mushrooms, and sausage.

White pizza with mozzarella and prosciutto.

White pizza with mozzarella, bresaola, fresh arugula, and Parmesan shavings.

Flavorful pizza with gorgonzola and artichoke hearts.

Pizza with tomato, mozzarella, and spicy salami.

Pizza with buffalo mozzarella and fresh pachino tomatoes.

Pizza with mozzarella and smoked salmon.

Pizza with smoked salmon and fresh arugula.

Pizza with tomato and mixed seafood (no mozzarella).

Fresh pizza with seasonal ingredients, often with cherry tomatoes and arugula.

Pizza with onion.

Classic Roman white pizza with mozzarella, sautéed broccoli rabe, and sausage.

Pizza with tomato, mozzarella, and grilled peppers.

Pizza with tomato, mozzarella, and würstel.

White pizza with a blend of four melted cheeses.

Pizza with tomato, mozzarella, and eggplant.

White pizza with mozzarella and zucchini.

Pizza with tomato, mozzarella, and mixed seasonal vegetables.

Pizza with mozzarella, zucchini flowers, and anchovy fillets, a Roman classic.

Simple white pizza with oil, salt, and rosemary.

Toasted bread slice rubbed with garlic and dressed with olive oil.

Toasted bread slice topped with diced fresh tomato, basil, and oil.

Bruschetta topped with prosciutto.

Bruschetta topped with sautéed mushrooms.

Bruschetta spread with black or green olive pâté.

Bruschetta topped with smoked salmon.

Fried rice croquette with tomato, with a melting mozzarella center.

Green olives stuffed with meat, breaded, and fried.

Battered and fried zucchini flowers, usually filled with mozzarella and anchovies.

Salted cod fillets, battered and fried Roman-style.

Cylindrical croquettes of mashed potatoes, breaded and fried.

Selection of fresh seasonal fruit.

Fresh melon slices.

Fresh pineapple slices.

Cup of fresh strawberries.

Strawberries served with whipped cream or a scoop of ice cream.

Mixed fruit salad cut into pieces, dressed with lemon juice and sugar.

Classic Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Shortcrust pastry tart filled with pastry cream and topped with pine nuts.

Soft cake made with fresh ricotta cheese enriched with chocolate chips.

Crostini with mozzarella and ham, baked in the oven.

Crostini with mozzarella and anchovies.

Crostini with mozzarella and mushrooms.

Crostini with mozzarella, cooked ham, and tomato.

Crostini with mozzarella and salmon.