Menu

APPETIZER
Prawns cocktail Salmon Assorted hors d’oeuvres Parm ham Parm ham with melon Smoked dry beef with rucola salad and parmesan Ham and mozzarella of bufala cheese Bufala with tomatoes pachino
PASTA
Famous Fettuccine Alfredo style Linguine with tunafish Rigatoni (short cut pasta) Harry King style Penne with vodka sauce Spaghetti Augusto Imperatore style Soup with vegetables Tortellini with meat sauce or with cream Risotto with champagne Risotto or spaghetti with seafood Spaghetti with clams Traditional Roman Dishes Bucatini all’amatriciana Spaghetti alla carbonara Tonnarelli cacio e pepe Spaghetti alla gricia
FISH
Prawns au grill Shrimps with Impero sauce Marinated large prawns Grilled prawns Sole “munier” style Grilled sole Mixed fried seafood Fried squids Mixed grilled fish Marinated shrimps and squids Tuesday and Friday fresh fish per portion
GARNITURE
Mixed salad Truffled champignon mushrooms Zucchini Peas Fried potatoes or sauté Mozzarella cheese and tomatos Mixed vegetables Roman artichoke Vegetables grill
MAIN COURSE
Grill Entrecòte with potatoes Grill beef fillet Beef fillet Rossini style Beef fillet with green pepper Sliced beef fillet prepared and served raw with cheese Turkey fillet peas and artichokes Veal chops grilled or with butter Veal chops Sassi style Stuffed turkey with peas Veal escalope topped with ham,sage,white wine,zucchini Veal escalope with white wine and mushrooms Veal bread crumbed fied in butter or Viennese style Spring time rolls of veal Beef Straccetti with rucola salad Veal escalope with asparagus tips Mixed deep fried meats Chicken croquettes with zucchini Brain with butter and spumante Veal liver with butter or grill Veal liver with onion Chicken liver with sace Egg-plants parmigiana style Truffled kidney with mushrooms
DESSERT
Cheese Mixed cheese Fresh pine apple Fruit of season Strawberries Fruit salad topped with ice-cream Profiteroles Millefoglie Tiramisù Sweet day Ice-cream Coffee American coffee Cappuccino