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Dedicated to the iconic food and wine ofthe Eternal City, Roman dishes are as key to Roman culture as the Colosseum or the Pantheon. Try a few dishes and indulge in

a glass of wine — or two! Why not?

YOU'RE IN ROMA!

DOLCI

CASTAGNOLE Fried Ricotta Fritter, Mixed Berries

TORTA CAPRESEFlourless Chocolate Almond Cake,

Fior di Late Gelato

PANNA COTTA AL CAFFÈCream Flavored with Lavazza Espresso,

Candied Orange

7 EACH

VITERBORIETI

FROSINONE

LATINA

ROMA

WHEN IN ROMAEat as the Romans do!

“APICIUS”

A a collection of Roman recipes compiled in the late 4th or early 5th century AD.

Apicus has been long associated with a refined love of food and was inspired by M. Gabius

Apicius, a Roman gourmet who lived sometime in the 1st century AD.

EAT AS THE ROMANS DOFriday + Saturday | 11 a.m.-10 p.m.

Sunday | 11 a.m.-9 p.m.

ANTIPASTI

BACCALÀ FRITTOFried Salt Cod, Preserved Lemon Aioli | 12

TRIPPA ALLA ROMANA Slow-Cooked Tripe, Tomato,

Pecorino Romano, Chickpeas | 14

CICORIA IN SALSA DI ALICIItalian Bitter Green Salad,

Garlic & Anchovy Dressing | 10

CARCIOFI ALLA GIUDIAOlive Oil Fried Artichokes | 16

SUPPLÌ AL TELEFONOFried Parmigiano Reggiano® Risotto Balls,

Housemade Mozzarella | 11

PRIMI

TONNARELLI CON VERDURE DI PRIMAVERA Roman Square-Shaped Spaghetti, Spring Vegetables,

Olive Oil-Whipped Ricotta | 17

RAVIOLI DI MAIALE AL LATTE Handmade Ricotta & Milk Braised Pork Ravioli,

Roast Pork Sugo, Bitter Greens | 22

FETTUCCINE ALFREDOFresh Egg Pasta, Beppino Occelli Butter Sauce,

Vacche Rosse “Red Cow” 24-Month Parmigiano Reggiano® | 19

GNOCCHI ALLA ROMANA Semolina Dumplings, Ramps,

Goat Cheese, Wild Mushrooms | 21

TAGLIATELLE AL RAGÙ DI FEGATINI DI POLLO

String Pasta, Chicken Liver Ragù, Red Wine Sugo, Pickled Ramps | 16

SECONDI

A BBACCHIO A LLA SCOT TA DITO Herb Marinated Lamb Chops,

Crispy Lemon, Roasted Potatoes | 38

M A I A LE A RROSTO CON BIE TOLE A LLA ROM A NA

Roasted Pork, Braised Swiss Chard, Cherry Tomatoes, Anchovy | 26

IPPOGLOS SO CON FAV E A L GUA NCI A LE Pan-Seared Halibut, Fava Beans, Guanciale, Sorrel | 29

CODA A LLA VACCINA R A Red Wine-Braised Oxtai l, Tomato,

Celery, Creamy Polenta | 32

RIGATONI ALLA CARBONARA PER DUE

Classic Roman Pasta, Guanciale, Egg, Black Pepper, Pecorino Romano for 2 | 45

YOU’RE IN ROMA –

Everything should be fried!(and in Ancient Roma, generally

enjoyed with wine and debauchery)

ROMANS LOVE PASTA

Rome has an entire museum dedicated to pasta. The National Museum of Pasta spans 11 rooms

and two floors. Sounds delicious.

Alfredo di Lelio’s

1914 original recipe!