Our Menu
*Contains raw eggs or raw ingredients in the preparation of this dish. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
The following major food allergens are used as ingredients in this facility: milk, eggs, fish, crustacean, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Please inquire with staff for more information about these ingredients.
Antipasto
Chef's selection of imported Italian salumi and cheeses, marinated vegetables, olives, breads, and seasonal garnishes.
Served 1 of 2 ways: Fried calamari, tomato -OR- sautéed calamari, tomato sauce, black olives, and capers.
Local sweet corn, cut into ribs, gochujang truffle aioli, and parsley ricotta.
Roman arancini: bolognese, risotto, and mozzarella.
Imported Italian bufala mozzarella, cold roasted peperonata, saba, olive oil, 'nduja, and crostini.
Our focaccia is made in-house entirely from scratch using our 1000-year-old bread starter, served with Italian imported butter and olive oil.
Insalate
Cesare from Chef Roberto's family restaurant—traditional anchovy, egg yolk, and garlic dressing, romaine, and house-made crouton.
Wild arugula, shaved brussels sprouts, ricotta salata, candied pancetta, and lemon emulsion.
Local tomato, imported feta, English cucumbers, Kalamata olives, red onions, and lemon dressing.
Burrata mousse, cherry tomato, tomato water, balsamic pearls, and basil oil.
Pizza
12-inch Pizza Romana
Gluten-Free Available
Crushed tomato, fresh mozzarella, basil, and EVOO • Add Prosciutto +$8.00
Crushed tomato, mozzarella, sopressata, red onion, sausage, and Calabrian chili oil.
Wild mushrooms, mozzarella, taleggio, olive oil, and garlic.
Olive oil, mozzarella, rapini, garlic, sausage, cherry tomato, and lemon zest.
Pistachio cream, mozzarella, shaved mortadella, and burrata.
Mozzarella, fontina, stracciatella, taleggio, olive oil, garlic, and fresh herbs.
Corn cream, mozzarella, fresh corn, taleggio, and prosciutto cotto.
Olive oil, mozzarella, grana, prosciutto crudo, arugula, and no tomato.
Paste
Gluten-Free pasta available, please ask staff for options.
Sweet corn and stracciatella cream.
Roasted bell pepper, tomato, Pecorino pesto, and peperonata.
Traditional mix of beef and pork, red wine, and tomato.
Imported Italian tuna, capers, black olives, garlic, and a touch of pomodoro.
Clams, mussels, shrimp, calamari, salmon, white fish, and tomato broth. Topped with shaved bottarga.
Bucatini, pomodoro, ricotta, hand-pulled burrata, and basil.
Béchamel, Bolognese, Fontal, and sliced herb-roasted prosciutto. In honor of Chef Peloni's Nonna.
Caramelized onion, shaved rib eye, white wine, and rosemary.
Pistachio cream and mortadella.
Gnocchetti Sardi, sausage, onion, guanciale, saffron, and Pecorino.
Modern take on an old classic – puréed rapini, garlic, house-made sausage, cherry tomato, and Pecorino.
Spaghetti, clams, shrimp, porcini mushrooms, white wine, shallot, and garlic.
Secondi
Seasonal, sustainably caught, seared, and served over local roasted vegetable, layered potatoes, and tomato emulsion.
Whole Mediterranean sea bass, miso beurre blanc, local vegetable, and fingerling potatoes.
Imported Italian bone-in pork rib eye, roasted local vegetable, and fingerling potatoes.
Butterflied, pounded, and breaded chicken breast, fried and served with arugula, tomatoes, and red onion. Lemon-caper sauce.