When In Rome

LUNCH >

Chef Marco de Rossi

CROSTINO AL SALMONE – Country bread, Boursin cheese, red onion, avocado, capers, smoked salmon, white truffle oil.  – 15

BRUSCHETTA MISTA – Grilled country bread, fresh tomatoes, olives pâte, artichoke pâte, mixed mushrooms. – 12

FRITTURA MISTA – Lightly fried calamari, smelt fish, cherry peppers, jumbo shrimp, served with basil lemon aioli. – 18

SALUMI E FORMAGGI ( FOR 2 PEOPLE) – Spreadable assorted Italian meats and cheeses.  – 30

MEATBALLS –Pomodoro sauce with fresh parsley.  – 11

LE CINQUE FASI DEL PARMIGIANO – Five different textures of parmesan.  – 16

BURATTA & BROCIUTTO – Over arugula. - 12

ARTICHOKE & SPINACH DIP – Served with toasted points - 9

DELLA CASA – Mixed green lettuce, cherry tomatoes, red onions, carrots, cucumbers, capers, parmesan cheese, caramelized pecans over Italian dressing.  – 11

CAESAR – Hearts of romaine, homemade Caesar dressing, white anchovies, shaved parmesan cheese, pickled onions, croutons.  – 11

AVOCADO – Avocado, heirloom cherry tomatoes, red onion, basil, lemon juice, balsamic reduction. – 12

MINESTRONE – 6

SOUP DU JOUR – 6

BOSCAIOLA AL PESTO  – Mushrooms, sweet sausage, sweet peas, pesto cream sauce.  - 18

NORCINA –  Imported Porcini mushrooms, sweet Italian sausage, white truffle oil.  - 20

BOLOGNESE –  Meat sauce with parmesan cheese.  - 18

TAGLIATELLE AL CINHIAL –  Wild boar ragu   - 19

SACCHETTI FORMAGGI E PERE –  Sacchetti pasta, stuffed with four cheeses and pears over pancetta with a rosemary sauce.  - 18  

BEEF RAVIOLI –  Red wine cream sauce and Broccoli rabe  - 20

RAVIOLI RUSTIC –  Butter squash apple,  goat cheese with brown butter  brussel sprouts,  pancetta sauce - 18

RAVIOLI BUFFALO –  Ricotta & spinach, butter sage sauce  - 18 

RAVIOLI ASPARAGUS –  Asparagus, groviera cheese in a red sauce  - 18

HALF MOON RAVIOLI –  Veal, mushrooms, Marsala cream sauce  - 21

LASAGNA –  Traditional meat sauce.  - 18

MELANZANE ALLA PARMIGIANA – Eggplant parmesan.  - 18 

*OSSO BUCO – Braised beef high shanks over mashed potatoes.  - 32

*POLLO AL VINO ROSSO – braised chicken, roasted potatoes, red wine.  - 25

*COSTOLETTA DI MUCCA  –  Braised beef short rib over mashed potatoes and sautéed spinach. - 31

*ROASTED DUCK  – Duck breast, cauliflower puree with cherry wine  sauce  - 29

*RABBIT ALLA TOSCANA  – Braised rabbit, tomato sauce, Mediterranean olives. Over polenta  - 28  

OXTAIL STEW  – Braised Beef Oxtail in a tomato base sauce. - 27 

*BEEF WELLINGTON  – Mixed vegetable puree, mashed potatoes  - 35

*SALMON  – Mashed potatoes and chef vegetables .  - 26

*PETITE STEAK – Served with mashed potatoes, mushroom bordelaise sauce, asparagus  - 28

*VEAL SALTIMBOCCA – Porcini mushrooms, spinach, prosciutto Crudo di Parma, sage sauce.  - 32

*CHICKEN PICCATA – Sweet onions, capers, white wine and lemon, served with a side of pasta.  - 25

*VEAL PICCATA – Sweet onions, capers, white wine and lemon, served with a side of pasta.  - 32

*CHICKEN MARASALA – Mushrooms, demi-glace, white truffle oil, served with a side of pasta.  - 25

*VEAL MARASALA  – Mushrooms, demi-glace, white truffle oil, served with a side of pasta.  - 32

ASPARAGUS, SEARED SPINACH, MASHED POTATOES, CHEF VEGETABLES.   - 6

SIDE PASTA – Garlic and oil, Pomodoro sauce  (half portion)  - 7