Ristorante Ad Hoc

A dish consisting of high-quality raw beef, finely chopped or minced by hand. It has a soft, delicate texture and a fresh, meaty flavor enhanced by seasonings. Typically eaten spread on bread or crackers as an elegant appetizer.

Edible flowers of the zucchini plant, stuffed with cheese and vegetables, then battered and deep-fried. The exterior is light and crispy, while the inside is creamy and soft. Best enjoyed hot as a savory starter.

A platter featuring various cheeses from the Rome region (DOL). Offers a range of textures and flavors from salty to creamy, paired with sweet honey and condiments. Enjoy by combining the cheese with the accompaniments.

A rolled pastry dish using thin, crisp phyllo dough filled with savory Italian cured ham and cheese. The texture is crunchy on the outside and gooey on the inside. Served with fresh creamy cheese and meat.

A sampler platter allowing you to try small portions of the restaurant's signature appetizers. It offers a variety of textures and flavors, from raw meat to fried items. Perfect for sharing or for diners who want to taste a bit of everything.

Octopus tentacles grilled until tender with a slight char. It has a firm but not chewy texture and a savory seafood flavor. Served with smooth bean puree and crunchy bread pieces.

Salmon fillet cured and smoked in-house, served with savory accompaniments. The fish is tender and oily with a distinct smoky aroma. Paired with a savory waffle and creamy mousse.

White fish coated in batter or crumbs and fried. The fish is flaky and mild, contrasting with the crispy exterior. Served with a creamy asparagus-flavored sauce.

A sampler platter featuring three different seafood appetizers. Includes grilled, smoked, and fried preparations. Ideal for seafood lovers wishing to sample the menu's variety.

Fresh pasta dumplings filled with a classic Roman mixture of Pecorino cheese and black pepper. The texture is soft with a creamy, sharp, and slightly spicy filling. Served warm with a sauce.

A creative take on the traditional Roman Carbonara pasta, presented in three variations. Expect rich flavors of egg yolk, hard cheese, and cured pork (guanciale or pancetta). Rich, creamy, and savory.

Freshly made long pasta strands served with tender pieces of beef. The dish is coated in a rich, earthy mushroom and cheese sauce. A hearty and savory pasta course.

Fresh long pasta served with luxurious lobster meat. The sauce is likely light, based on seafood stock and sweet cherry tomatoes. A refined dish with sweet and savory seafood flavors.

Pasta pockets filled with a rich mixture of smoked fish and creamy cheese. The sauce is a simple butter emulsion with herbs. Rich, creamy, and smoky.

Thin long pasta strands served with octopus. The sauce is an oil-based 'aglio e olio' style with a spicy kick from chili peppers. Savory, slightly spicy, and aromatic.

A tough cut of beef cooked slowly until gelatinous and meltingly tender. Served in a rich tomato-based sauce with traditional Roman seasoning. Intense, savory, and hearty.

A premium cut of tender beef steak. Grilled or pan-seared to preference, usually served with simple sides. Lean, tender, and savory.

Boneless cuts of lamb meat, stuffed with earthy mushrooms. The meat is tender with a distinct gamey flavor. Served with rich vegetable sides.

Fresh fish selected daily from the market. Prepared with a crispy potato crust. Flaky, light, and mild flavor dependent on the fish available.

A fillet of white fish wrapped in thin slices of zucchini. It is delicate and mild in flavor. Served with mushrooms for an earthy contrast.

Cod fillet coated in herb-seasoned breadcrumbs and roasted. The fish is flaky and moist inside a crispy crust. Served with sweet, buttered carrots.

An option allowing you to choose two different main dishes to try. A great way to sample different meats or fish from the menu. Served as a composed plate.

Leafy green vegetables prepared either simply boiled or pan-fried (sautéed). Seasoned with garlic and hot pepper for flavor. A healthy, savory side dish.

Green asparagus spears cooked until tender. Dressed with rich butter and savory Parmesan cheese. A classic, elegant vegetable side.

A simple bowl of assorted fresh salad leaves and possibly raw vegetables. Light, crisp, and refreshing. Usually dressed with oil and vinegar.

Frozen dessert flavored with real bananas. Served in a cookie basket with a sweet bread (brioche). Sweet, creamy, and fruity.

A dessert pairing the tartness of passion fruit with rich chocolate. Accompanied by nutty pistachio ice cream. A balance of sweet, sour, and creamy flavors.

A rich mousse dessert combining chocolate and coconut flavors. Served with smooth vanilla cream. Light, airy texture with a tropical sweetness.

A famous Italian dessert made of ladyfingers dipped in espresso, layered with mascarpone cheese. This version features dark chocolate. Creamy, sweet, and bold with coffee flavor.

A sponge cake soaked in sweet wine to make it moist and flavorful. Soft texture with a boozy, sweet aroma. A traditional style dessert.

A cake made with fresh cheese, likely ricotta or cream cheese. Topped with sweet honey and crunchy nuts. Rich, dense, and sweet.