Menu
DAILY DISHES EVERY DAY
Menu Pizza Roman style Pinsa
THREE COURSES - MINIMUM FOR TWO PEOPLE
Tasting Menu
28,00 euros per person
SELECTION OF APPETIZERS ON THE CHOPPING BOARD
DUO OF PASTE
Amatriciana
Carbonara
SELECTION OF 3 SMALL HOME-MADE SWEETS
SOME DRINKS
To start
Aperitif: Tio Pepe, Pernod, Vermouth Martini: White, Red & Dry
Spritz: Aperol, Campari, White wine
Cocktails: Kir Royal, Campari Soda, Vodka Orange, Gin Tonic, Bourbon & Ginger
Cocktails: Negroni, Caipirinha, Caipirissima, Caipiroska
Cocktails: Bellini (Peach & Prosecco), Mimosa (Orange & Prosecco)
Water
Soft Drinks – Fruit juices – Ice tea
Peroni Italian Beer 33 cl
Non alcoholic beer or Gluten Free Beer
Peroni Beer 66 cl
Menu à la Carte
TASTE AND QUALITY
Starters
Hot Flat Bread with rosemary
Hot Flat Bread with rosemary and Prosciutto di Parma
Bruschetta with tomato and fresh basil
Bruschetta with minced sausages and Parmesan cheese
Bruschetta with Amatriciana sauce and Roman Pecorino cheese
Fried battered vegetables of zucchini, eggplants and peppers
Selection of three cheeses with tomato bruschetta
Fennel, orange, olives and basil salad
Rucola salad, cherry tomatoes, olives and shaved Parmesan
Caprese salad
Parma ham and fresh seasonal Melon
Mussels Sauté in a white wine sauce
Smoked Salmon
Citrus marinated suppressed octopus
Assorted cold cuts platter for 1 person
Cheese platter served with honey and fruit mustards for 1 person
Platter of assorted cold cuts and cheeses for 1 person
Marco G appetizers tasting cutting board for 2 people
TYPICAL ROMANS AND ITALIAN TRADITION
Main dishes
“Arrabbiata” Spyce tomato sauce
Classic Amatriciana sauce with bacon and Pecorino cheese
Cacio e Pepe
Gricia
Carbonara
Carbonara Marco G style with truffle sauce
Meat Bolognese sauce
Homemade meat Lasagna
Creamy Pumpkin ravioli with butter and sage
Creamy pasta with sausages, truffle cream and parmesan
Mushroom risotto
Grouper Ravioli with tomato sauce, cherry tomatoes and parsley
Spaghetti with mussels
Spaghetti with clams
Fettuccine with fresh Sea bass
FRESHNESS AND SEASONALITY
Second and side dishes
Homemade meatballs
Classic Roman Porchetta
Sizzling stir fried beef with tomatosauce and rucola
Pork escalope with Parma ham and sage “Saltimbocca” style
Baked Lamb Roman style
Beef strip steak with rucola and cherry tomatoes
Beef strip steak with pink pepper sauce
Baked Sea bass in a zucchini crust
Sea Bream fillet in a potato crust
Gratinated salmon with baked pistachio sands
Mixed salad – Baked potatoes
Chicory – Fried potatoes – grilled vegetables
Bread basket