Le Colonel

A large plate of assorted Italian appetizers. It includes marinated grilled vegetables, creamy buffalo mozzarella, and fresh arugula. Ideal for sharing.

An enriched version of the antipasti plate with charcuterie. Includes grilled vegetables and mozzarella, accompanied by either Parma ham or Bresaola (air-dried beef).

A fresh and light salad. Composed of crunchy green beans, sliced button mushrooms, and savory parmesan shavings.

A plate of fine Italian charcuterie served with a ball of fresh, milky buffalo mozzarella.

Thinly sliced marinated raw beef. Served with peppery arugula and parmesan cheese shavings. A classic and delicate starter.

Thin slices of raw beef served with marinated vegetables (antipasti) and arugula.

The classic Caprese salad. Fresh tomatoes served with creamy buffalo mozzarella. Simple and refreshing.

Fresh tomatoes accompanied by a whole burrata, an Italian cheese with a creamy and melting center.

Shrimp coated in crispy batter and fried. Served with a creamy tartar sauce with herbs and pickles.

Homemade fritters filled with artichokes and melted mozzarella. Served golden with tartar sauce.

A simple salad made of peppery arugula leaves and savory parmesan shavings.

Toasted bread slices rubbed with garlic. Topped with diced fresh tomatoes, parmesan, arugula, and drizzled with basil sauce (pesto).

Thin slices of tender octopus marinated in quality olive oil. Served fresh with arugula.

A varied assortment of typical Italian cured meats (ham, salami, etc.) presented on a board. Designed to be shared as an appetizer.

Short tubular pasta served with a rich cream and gorgonzola (blue cheese) sauce. The dish is baked with mozzarella and parmesan, then garnished with Parma ham.

Long, flat pasta served with a creamy sauce flavored with summer truffle and mushrooms. A dish with woody and elegant flavors.

The restaurant's signature recipe for carbonara pasta. Long pasta served with a rich sauce made with eggs, cheese, and bacon or pancetta.

Short pasta in a spicy tomato sauce. Enhanced with garlic and chili, and garnished with toasted pine nuts for crunch.

Pasta served with two types of pesto (likely green basil and red sun-dried tomato). Accompanied by fresh buffalo mozzarella.

Long ribbon pasta served with a creamy sauce and pieces of smoked salmon. Rich and flavorful.

Pasta with seasonal vegetables sautéed in olive oil and garlic. A light and colorful vegetarian dish.

Pasta served with a classic homemade slow-cooked tomato sauce. The sauce is simmered with minced beef, onions, and tomatoes.

A Roman classic. Pasta with a flavorful sauce of smoked bacon and onions, sprinkled with Pecorino cheese (sheep's milk).

Pasta served with a slow-cooked tomato sauce and tender pieces of eggplant. Similar to 'Pasta alla Norma'.

Creamy Italian rice cooked slowly. Flavored with truffle cream and garnished with button mushrooms. Creamy texture and refined taste.

The classic pizza par excellence. Tomato base, melted mozzarella cheese, and dried oregano.

A Margherita pizza enriched with buffalo mozzarella (from buffalo milk) added fresh, cherry tomatoes, and basil.

A pizza with savory and marine flavors. Topped with anchovy fillets and capers on a tomato-mozzarella base.

Also called 'Reine'. A popular pizza topped with cooked ham and sliced mushrooms.

Pizza topped with thin slices of cured Parma ham, often added after cooking to preserve their flavor.

The four-cheese pizza. A blend of mozzarella, goat cheese, gorgonzola (blue), and scamorza (smoked cheese).

Pizza folded like a turnover. Filled inside with tomato, ham, mozzarella, and a runny egg in the center.

A gourmet and refined pizza. Tomato base with buffalo mozzarella, enhanced by a truffle mushroom cream, sun-dried tomatoes, and fresh arugula.

A very rich pizza topped with a whole creamy burrata, Parma ham, arugula, and parmesan shavings.

A spicy pizza inspired by southern Italy. Topped with spicy sausage (chorizo or nduja type) and softened by caramelized onions.

The 'Four Seasons' pizza. Ingredients (ham, mushrooms, olives, artichokes) are arranged in distinct quarters or mixed.

A vegetarian pizza with sun-kissed vegetables. Topped with bell peppers, grilled eggplant, and cherry tomatoes.

Pizza topped with Bresaola, a lean and tender air-dried beef charcuterie, on a classic base.

A popular sweet and savory pizza. Combines the distinctive taste of goat cheese with the sweetness of honey.

A simple but spicy pizza. Generously topped with garlic and hot peppers.

Another vegetarian option, focusing on the sweetness of caramelized onions and mushrooms.

A pizza for artichoke lovers, accompanied by black or green olives.

A pizza with North African flavors. Topped with spicy merguez sausages, bell peppers, and an egg.

White base pizza (fresh cream). Topped with slices of salty smoked salmon and tangy capers.

Forestière white pizza. Uses a truffle mushroom cream as an aromatic base, topped with fresh mushrooms and arugula.

The 'white' version of the Reine pizza, with fresh cream instead of tomato sauce.

A sweet and savory gourmet pizza. Combines goat cheese, honey, dried figs, and the crunch of walnuts.

A hearty meat pizza. Topped with Charolais minced beef, bacon, mushrooms, and an egg.

The restaurant's luxury pizza. Features truffle in the form of cream and carpaccio (slices), accompanied by creamy burrata.

Simple additional ingredients to enhance your dish.

Basic vegetables, cheeses, or charcuterie as supplements.

Premium ingredients as supplements, such as truffle, burrata, or fine charcuterie.

A gourmet salad with breaded goat cheese or on a warm toast. Topped with bresaola charcuterie, potatoes, and a sweet and sour dressing.

The famous Caesar salad with breaded chicken, crispy romaine lettuce, croutons, parmesan, and its characteristic creamy dressing.

A rich and colorful composed salad. A mix of grilled vegetables, creamy avocado, burrata, ham, and crunchy pistachios.

Extra portion of your choice of side: green vegetables or fries.

Small side green salad, dressed.

Children's menu including a main course (pasta or pizza), a drink, and ice cream for dessert.

The iconic Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

A modern twist on tiramisu, replacing classic biscuits with Speculoos or Oreos for extra crunch.

A creamy dessert made from set cooked cream. Silky texture, served with a sweet coulis of your choice.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar.

Rich chocolate cake with a molten or very tender center. Served warm with a scoop of cold vanilla ice cream.

Dessert pizza folded like a turnover, filled with Nutella chocolate and hazelnut spread.

Very thinly sliced fresh pineapple. A light, fruity, and refreshing dessert.

A coffee (or tea) served with a selection of several miniature desserts. Perfect for tasting a bit of everything.

A scoop of ice cream or sorbet in your chosen flavor.

Ice cream sundae combining the sweetness of chestnut cream with vanilla ice cream.

Simple and effective Italian dessert: a scoop of vanilla ice cream 'drowned' in hot espresso coffee.

Lemon sorbet with a shot of vodka. A refreshing digestive dessert.

Version with a shot of vodka served separately or a more generous portion.

An elaborate ice cream sundae inspired by tiramisu, with chocolate chip ice cream, caramel, and whipped cream.

A classic ice cream sundae. Coffee (or chocolate) ice cream and vanilla ice cream, drizzled with cold coffee (or chocolate), topped with whipped cream.