Frog Lounge Bar

Name: Frog Lounge Bar
Address: Rome

Weekend Menu of November 16th.

★ 4.1 (846) $$Moderate

First Courses

Scampi and radicchio risotto

Risotto con gli scampi e radicchio

A creamy risotto prepared with sweet scampi and slightly bitter radicchio. A classic surf and turf combination.

Seafood Calamarata

Calamarata ai frutti di mare

Short ring-shaped pasta, similar to calamari, served with a rich seafood sauce such as mussels, clams, and shrimp.

Seafood and Mushroom Pappardelle

Pappardelle mare e monti

Wide, striped fresh egg pasta, dressed with a mix of seafood (fish or shellfish) and mountain ingredients (often mushrooms).

Orecchiette with zucchini carbonara

Orecchiette alla carbonara di zucchine

A vegetarian version of carbonara that uses zucchini instead of guanciale, maintaining the creaminess of eggs and cheese.

Mezze maniche alla Norma

Short tubular pasta with tomato sauce, fried eggplant, and a sprinkle of salted ricotta. A typical Sicilian dish.

Chickpea soup

Zuppa di ceci

A warm and comforting chickpea soup, often cooked with rosemary and olive oil. Rich in vegetable protein.

Vegetarian Farro

Farro vegetariano

Farro-based grain salad, dressed with fresh or sautéed vegetables. A light and healthy dish.

Plain rice

Riso in bianco

Simple boiled rice, usually dressed with a drizzle of extra virgin olive oil or butter and Parmesan cheese. Light and delicate.

Second Courses

Codfish in a potato crust

Merluzzo in crosta di patate

Cod fillet baked in the oven, covered with thin slices of potato that become crispy during cooking.

Salmon 'en bellavista'

Salmone in bellavista

Boiled or steamed salmon, served cold, often garnished with jelly and colorful vegetables. An elegant and light dish.

Cod fillet with chickpea, caper, and olive cream

Filetto di merluzzo con crema di ceci capperi e olive

Delicate fish fillet served on a chickpea purée, enhanced by the savory flavor of capers and olives.

Appetizing octopus with potatoes

Polpo appetitoso con patate

Warm or cold salad of tender octopus and diced potatoes, dressed with oil, parsley, and lemon.

Salmon tortini

Tortini al salmone

Small, soft soufflés made with salmon, eggs, and cream or potatoes. Served as a delightful second course.

Wine-flavored escalopes

Scaloppine aromatizzate al vino

Thin slices of meat, floured and browned in a pan, deglazed with white wine to create an aromatic sauce.

Grilled chicken breast

Petto di pollo alla piastra

Simple grilled chicken breast. A light dish, often served with lemon.

Beef strips with arugula and Parmesan shavings

Straccetti con rucola e scaglie di parmigiano

Thin strips of beef quickly sautéed in a pan, served on a bed of fresh arugula and topped with shavings of Grana cheese.

Golden chicken bites

Bocconcini di pollo dorati

Pieces of chicken, usually breaded or floured, fried or browned until crispy and golden.

Omelette with ham and mozzarella

Omelette con prosciutto e mozzarella

Soft folded omelette, filled with cooked ham and melting mozzarella cheese.

Baked meatballs

Polpettine al forno

Small ground meat meatballs, flavored with herbs and spices, baked for a light yet tasty texture.

Breaded cutlets

Fettine panate

Thin slices of meat dipped in egg and breadcrumbs, then fried. Crispy on the outside and tender on the inside.

Salads

Large Salads

Insalatone

Large mixed salads served as a main course, enriched with various ingredients such as tuna, mozzarella, eggs, corn, and olives.

Fruit

Fruit salads

Macedonie

A cup of fresh seasonal fruit cut into pieces, sometimes dressed with lemon juice or sugar.

End of menu

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Place Information

★

4.1

846 ratings on Google Maps

$$ Moderate

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