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Antipasti-Appetizers MENU ANTIPASTI-APPETIZERS Tris di tartare: spigola, menta pepe rosa e pesca-tonno, panzanella e rucola croccante-gambero rosso e mela verde Mix tartare: seabass, mint, pink pepper and peach-tuna, bread panzanella salad and crispy arugula-red prawns and green apple 16,00 Salmone marinato alla barbabietola, dressing di salsa di soia e miele con cetrioli Homemade beetroot marinated salmon with soy and honey sauce topped with cucumbers 14,00 Tris di terra: tartare di filetto di manzo con tartufo nero-fagottino alla piastra ripieno di stracotto di manzo con il suo sugo e pecorino-arrosto di vitello con peperoni e cipolla in agrodolce Meat combo plate: beef fillet tartare with black truffle-grilled dumpling stuffed with beef stew with its sauce and shaved pecorino romano cheese-veal roast with sweet peppers and caramelized onions 15,00 Parmigiana di melanzane Aubergine Parmigiana style 12,00 Porchetta romana con pinsa Roman roast pork thinly sliced with focaccia 10,00 Pinsa con guanciale grigliata sfumato all’aceto balsamico Focaccia with grilled roman bacon and balsamic vinegar 10,00 Pinsa con stracciatella di burrata, alici, pomodoro e pesto di rucola Focaccia with burrata cheese, anchovy, arugula pesto and tomatoes 10,00 Fritto misto della casa: 2 pz fiore di zucca mozzarella alici, crocchetta baccalà mantecato con parmigiano e patate, ricotta e nocciole, salvia Roman mix fried: 2 pcs zucchini flowers with mozzarella and anchovies, codfish croquette with potatoes and parmigiano, ricotta cheese and hazelnuts 15,00 PRIMI-FIRST COURSES I classici romani: Cacio e Pepe, Amatriciana, Carbonara, Gricia Roman classics: Cacio e Pepe (pecorino romano cheese, black pepper), Amatriciana (tomato, pecorino romano cheese, roman bacon guanciale), Carbonara (egg, roman bacon guanciale and pecorino romano cheese), Gricia (roman bacon guanciale, pecorino romano cheese) 12,00 Scialatiello acqua e farina Cacio e Pepe con tartufo nero Cacio e Pepe with black truffle 15,00 Gnocchi o pasta al ragù bianco di vitello e tartufo nero Potato gnocchi or pasta with white veal ragout and black truffle 15,00 Ravioli di burrata al pomodoro e basilico Burrata cheese ravioli with tomato and basil sauce 13,00 Paccheri Alessio: cipollotto, pomodoro datterino giallo, prosciutto di Parma, pecorino, peperoncino dolce Pasta Alessio: scallions, yellow plum tomato, Parma ham, pecorino romano cheese and sweet chili 14,00 Pasta alla Nerano con Provolone e zucchine fritte Pasta “Nerano” with aged Provolone cheese and fried zucchini 14,00 Spaghettone alla Puttanesca con colatura di alici e ricotta salata Spaghetti “Puttanesca” with tomato, capers, olives and anchovies sauce, topped with salted ricotta cheese 12,00 Spaghettone quadrato az. ag. Mancini spigola, arancio e pistacchi Spaghetti with seabass, orange and pistachio 18,00 Paccheri polpo, olive Taggiasche e pomodori secchi Pasta with octopus, black olives and sun-dried tomatoes 16,00 Spaghettoni az. ag. Mancini con vongole, lupini, calamari e tartufo nero Spaghetti with clams, calamari and black truffle 20,00 Scialatiello acqua e farina con cozze, pecorino e mollica di pane croccante aromatizzata con pomodori secchi e prezzemolo Pasta with mussels, pecorino romano cheese and breadcrumbs seasoned with sun-dried tomatoes and parsley 14,00 Spaghettone az. ag. Mancini con scampi, gamberi rossi e limone di Sorrento Spaghetti with langoustines, red prawns and lemon 20,00 SECONDI-MAIN COURSES Costolette di agnello alla scottadito o fritte dorate Grilled lamb chops or Deep-fried 16,00 Saltimbocca alla romana Veal “Saltimbocca” with prosciutto, sage and white wine sauce 14,00 Trippa alla romana Tripe roman style with tomato, mint and pecorino romano cheese 12,00 Baccalà alla romana con pomodoro, capperi, olive nere e pinoli Cod fish roman style with tomato, capers, black olives and pine huts 18,00 Filetto di maiale con prugne e aceto balsamico Pork fillet with plums and balsamic vinegar 16,00 Stinco di maiale arrosto Roasted pork shank 20,00 Tasca di vitello ripiena di gorgonzola, marsala e nocciole Veal escalope stuffed with gorgonzola cheese, marsala wine and hezelnuts 18,00 Polpettone di vitella con ricotta, salsiccia, pistacchi e castagne Veal meatloaf with ricotta cheese, sausage, pistachios and chestnuts 14,00 Tagliata di filetto di manzo alla cacciatora Sliced beef fillet “cacciatora style” with vinegar and rosmery 18,00 Petto di pollo al limone e mandorle tostate Chicken breast with lemon and toasted almonds 14,00 CONTORNI-SIDES Patate arrosto Roasted potatoes 5,00 Insalata mista Mix salad 5,00 Verdura ripassata Seasonal vegetables 6,00 Caponata di melanzane in agrodolce Sweet&sour aubergine Sicilian style 6,00 Zucchine alla scapece Zucchini marinated with mint and vinegar 6,00 Vignarola di fave, piselli e carciofi con guanciale Fava beans, artichokes, peas with roman bacon Guanciale 7,00 DOLCI-DESSERT Crostata di ricotta e marmellata di visciole Ricotta and sour cherry pie 8,00 Tiramisù 8,00 Zabaione con cioccolato caldo e frolla al cioccolato Zabaione custard: egg yolks, sugar and Marsala wine with chocolate sauce and biscuits 8,00 Caprese di cioccolato e farina di mandorle Flourless chocolate and almond tart 8,00 Babà al rum con panna e fragole Rum baba with cream and strawberries 8,00 Soufflé al cioccolato bianco con cioccolato fondente gelato e fragole White chocolate soufflé with dark chocolate and strawberries 8,00 Gelato: crema pasticciera, cioccolato, pistacchio, limone Ice-cream: custard cream, chocolate, pistachio, lemon 6,00 Frutta di stagione Sesonal fruit 6,00 .
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