We now deliver locally through Uber Eats, Postmates, Doordash, and Grubhub.
Benvenuti
Discover an Authentic Taste of Rome
Fresh Mozzarella
Made fresh in-house every day, our mozzarella is milky, tender, and mild, with a faint layer of cream that gushes a little when you slice it. We make both fresh mozzarella and burrata daily.
Gnocco Fritto
Originally from the Emilia region of Italy. Our signature crispy, fluffy fried dough served with a selection of the best quality Italian cured meats and cheeses.
Daily
Dinner
Appetizers – Antipasti
Gnocco Fritto con Affettati e Formaggi
Our signature fried dough served with a selection of Italian cured meats and cheese (feeds 3-4 people)
25
Caprese
Sliced fresh tomato and fresh house-made mozzarella, with EVO oil, oregano and parmigiano flakesAdd Prosciutto Crudo +5.00
11
House Salad
Mixed greens, tomato, cucumber, bell pepperAdd Mozzarella and Parmigiano +3.00
6
Arugula Salad
Arugula, slices of fresh lemon and shaved Parmigiano, with balsamic glaze
6.5
Prosciutto Crudo e Mozzarella
Prosciutto Crudo di Parma with slices of fresh house-made mozzarella, served with mixed vegetables in EVO oil
16
Carciofi Grigliati
Grilled artichokes, arugula and Parmigiano flakes, with balsamic glaze
11
Suppli al Telefono
Rice balls with tomato sauce, meat, black pepper, mozzarella and fried to perfection
12
Homemade Burrata
Made fresh in-house.
10
Fresh Mozzarella Homemade
Made fresh in-house.
8
Pasta – Primi Piatti
Gnocchi o Ravioli al Pomodoro
Fresh Potato gnocchi or ravioli in homemade tomato sauce and fresh basil
15
Tagliolini Cacio e Pepe
Fresh tagliolini in our sauce with Parmigiano Reggiano, Pecorino Romano and black pepper
17
Maccheroni alla Gricia
Maccheroni in our sauce with Pancetta, black pepper and Pecorino Romano
18
Fettuccine al Ragu
Fresh fettuccine in our meat sauce, just beef and cured meats, slowly cooked for 4 hours in a homemade tomato sauceAdd Porcini mushrooms +3.00
19
Orecchiette Broccoli e Salciccia
Fresh orecchiette with broccoli, sausage, black pepper and Parmigiano Reggiano
19
Spaghetti alla Carbonara
Fesh spaghetti with eggs, pancetta, black pepper and Pecorino Romano
20
Strozzapreti alla Amatriciana
Fresh strozzapreti in our tomato sauce with pancetta, black pepper and Pecorino Romano
21
Meats & More – Secondi Piatti
Cotoletta Primavera
Pounded and breaded veal cutlet, fried to perfection, topped with arugula, tomatoes and shaved ParmigianoMake it Parmigiana (if you have to) +3.00
22
Melanzana alla Parmigiana
Fresh eggplant, thin sliced, breaded and fried to perfection, layered with homemade tomato sauce, mozzarella and Parmigiano Reggiano
18
Pollo alla Cacciatora
Pounded and floured chicken with Porcini mushrooms
19
Saltinbocca alla Romana
Thin sliced veal with Prosciutto di Parma and salvia, served with sauteed spinach or salad
21
Scaloppine al Vino Bianco
Thin sliced meat, floured and cooked in a white wine sauce with capers and slices of fresh lemonChicken 17.00/Veal 21.00
17/21
Abbacchio alla Scottadito
Lamb chop with oil, rosemary and black pepper, served with sauteed spinach
24
Add a Side of Pasta
6
Soft Drinks
Bottled Natural Water
16.9 fl. oz.
1.5
San Pellegrino Water
16.9 fl. oz.
3.5
San Pellegrino Water
750 ml
7
Panna
750 ml
7
Soda Can
2.5
Gold Peak Tea
Sweet or unsweet
3
Beer & Wine
Peroni
4.5
Poretti 4 Luppoli
5.5
Poretti 6 Luppoli
5.5
Manabrea
6
Corona
4.5
Weekly wine list of imported Italian wines available
MP
Corkage Fee (per bottle)
15
Sharing Fee
3
Desserts
Grandma Cake
Lemon custard cream cake, topped with pine nuts and almonds
6.5
Homemade Tiramisu
7
Tartufo Affogato
Ice cream ‘Truffle’ (Chocolate or Limoncello)
6.5
Gelato Affogato
Vanilla gelato, served drown in espresso or chocolate cream
6.5
Souffle al Cioccolato
Chocolate souffle, served warm with a scoop of vanilla gelato and wild berries
8
Crostata di Marmellata
Classic Italian homemade tart with fresh jam filling
6.5
Cafetteria
Espresso
2.5
Espresso Decaf
2.6
Macchiato
2.7
Macchiato Decaf
2.8
Cappuccino
3.5
Cappuccino Decaf
3.6
Latte Macchiato
4.5
Espresso Marocchino
3
Espresso Marocchino Decaf
3.1