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APPETIZERS
SUSHI ITALIANO
Sushi Inspired Tapas: “the Roman citizen breathes deep, and attacks life with gusto”- Doris Muscatine
Salmone 8.00
Home smoked salmon and buffalo mozzarella rolls, with infused lemaon oil and pink peppercorns on a bed of arugola
Tonno 9.00
Yellow fin tuna with avocado & bottarga, drizzled with a ginger-mint soy sauce
Prosciutto 9.00
Prosciutto di Parma rolled with sun dried tomatoes & mascarpone cheese, with sun dried tomato pesto
Branzino 10.00
Imported Mediterranean bass marinated in lime, mint & cucumber juice, sprinkled with sea salt
Calamari 12.00
Calamari stuffed with an avocado puree & topped with fresh lobster
Sushi Tasting 14.00
One sample of each of our Italian sushi
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ANTIPASTI
Fish Sausage "Isicia ex Spondylis" 13.00
Shrimp & sea scallop sausage, caramelized onions
Carciofi alla Giudia Ancient Roman Recipe 13.00
Crunchy artichokes, as done in the old Roman Jewish ghetto, served over a radicchio salad
Carpaccio di Salmone 15.00
Arctic Char, dill, capers, lime & olive oil
Carpaccio di Manzo 16.00
Thinly sliced beef tenderloin, shaved parmigiano and arugola
Arrosto di vitello in salsa verde 20.00
Sliced roasted veal topped with salsa verde
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Zuppa del giorno
Soup of the Day 10.00
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INSALATE
(“It takes four persons to make a salad properly:
a wise man to season it, a miser to put in the vinegar, a spend thrift for the oil
and a madman to mix and toss it” - Roman Proverb)
Caprese 14.00
Bufala mozzarella, red and yellow beefsteak tomatoes & fresh basil
Insalata Alfredo 10.00
Mixed greens, red & yellow cherry tomatoes & cucumbers, tossed in a house vinaigrette dressing
Insalata di Cesare con Pollo 19.00
Romaine hearts in a caper-Caesar dressing, with grilled chicken breast, semolina croutons
and anchovies (optional)
Insalata Riccia 16.00
Frisee' lettuce, grilled chicken, avocado, crispy won-ton & cashew nuts, ginger-mango dressing
Insalata di Mare 24.00
Marinated shrimp, calamari, mussells, lobster & sea scallops, served over mache lettuce
Insalata di Arugola 20.00
Baby arugola, diced pan seared filet mignon, crumbled Gorgonzola, balsamic dressing
“ ALLA ROMANA” SUGGESTED SHARING PLATES
Frittura Alla Romana Carpacci in Compagnia (for 2-3 person)
21 small / 31 large
Fried Calamari, shrimp, zucchini and green apples in light tempura batter
Er Pizzicarolo 33.00
A selection of imported gourmet cured meats and artisanal cheeses served on a wooden board
Sushi Platter 30.00
3 pieces each of our Italian sushi
Beef Carpaccio 32.00
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FYI
Murals - By Al Hirschfeld. Statues - From the set of Gladiator. Cuisine - Roman Italian.
Executive Chef: Mirco Grassini / Milano, Italy
We promote healty Italian cooking by avoiding or minimizing any trans-fat ,
saturated fats and using the freshest and healthiest ingredients
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PASTA
(“…the original Alfredo succeeded in making its serving a spectacle
reminiscent of grand opera” - Waverley Root)
Fettuccine Alfredo 22.00
Our Signature dish; the one and only original fettuccine Alfredo since 1914
Tagliolini al Pesto 22.00
Homemade tagliolini pasta with diced potato, string beans & a homemade pesto sauce
Parmigiana di Melanzane 20.00
Baked eggplant layered with mozzarella, basil, parmigiano & pomodoro sauce
Ravioli di Vitello ai Funghi Porcini 23.00
Homemade ravioli stuffed with veal, finished in a porcini mushroom sauce
Trittico di Pasta 28.00
A combination of three of our most popular pastas; fettuccine Alfredo, lasagna and veal ravioli
Penne alla Checca 19.00
FBlack olives & basil, in a plum tomato sauce, topped with bufala mozzarella
Pappardelle Alla Aragosta 28.00
Flat homemade noodles with fresh lobster, lobster bisque and fresh vegetables
Malfatti 23.00
Homemade ricotta & spinach dumpling with a tomato & basil sauce, topped with pecorino cheese
Risotto del Giorno p.a.
Please ask your server for daily selections
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GRIGLIATE PESCE
Served with a choice of two side dishes
Baby Lamb Chops 35.00
12oz. Beef Tenderloin 38.00
Paillard di Pollo 24.00
2 Lb. Lobster MP
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Tonno 34.00
Yellow Finn tuna encrusted with Dijon mustard and sesame seeds, with sautéed eggplant, cherry tomatoes and caper berries
Merluzzo 35.00
Pan seared Chilean sea bass filet over a sea scallop, mussel, clam & saffron broth
Branzino 32.00
Grilled whole Mediterranean Silver Sea Bass with fresh herbs & lemon oil, roasted red potatoes& broccoli
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CARNE
Piccatine di Vitello 32.00
Veal medallions topped with prosciutto, roasted red pepper & pecorino cheese, with cauliflower gratin
Pollo al Limone 26.00
Pan seared free range organic chicken in a lemon & rosemary sauce, with roasted potatoes & sautéed spinach
Bistecca di Manzo alla Fiorentina 45.00
Grilled 24oz. T-bone steak with potato gratin & steamed asparagus
Straccetti alla Trasteverina “Little Rags” 28.00
Thinly sliced sirloin steak, sautéed with olive oil & garlic, on a bed of arugola, topped with shaved pecorino
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CONTORNI - Side dishes
Mashed Potatoes - 5
Roasted potatoes - 5
Potatoes Gratin - 6
Sautéed Spinach - 8
Sautéed Mushrooms - 7
Haricot vert - 7
Broccoli Rabe - 7
Executive Chef- Mirco Grassini / Legnano, Italy
18% gratuity added to tables of 6 or more
Menus subject to change