Our menu is based on the aromas and flavors of the Mediterranean tradition, with particular attention to products seasonality and ingredients freshness.
We like to share classic recipes from our territory and new experiments.
We are proud to offer an alternative to pizza with Roman Pinsa, whose long leavening and natural yeast make it particularly digestible and light, as well as super tasty!
Please check the allergens within the menu and inform
our waiters about your food intolerance/allergy.
Some products can have frozen and deep-frozen raw material.
For more informations contact the staff.
Fresh fish or blast chilled or frozen on board depending on the
type and/or preparation.
Croaker carpaccio, soy mayonnaise, fresh fruit mix, chilli pepper and dill
Scallop carpaccio, cherry tomatoes with basil and extra virgin olive oil
Milanese risotto with veal ossobuco
Carnaroli risotto with Apulian smoked burrata, red prawn and lime
Seared red mullet served with pak choi marinated in oil, salt and lemon, lemon mayonnaise and shellfish base
Gran Tagliere: salami and cheese accompanied by vegetables, jams and white pizza with EVO Oil and rosemary
( 1, 7 )
for 2 people
Seared scallops served with mango in two consistencies, robiola cheese and sprouts
( 4, 7, 14 )
Meatballs poached in our slow cooked tomato sauce
( 1, 7 )
Octopus carpaccio served with roasted field beans, red onion from Tropea, Camone tomato and lime
Black Angus beef tartare served with sauces and crunchy vegetables
( 3 , 10 )
pasta & rice
Ravioli with lamb, saffron cream and marrow
( 1, 3, 7, 9, 12 )
Carnaroli rice alla Parmigiana, braised Angus cheeks creamed in low cooked black grapes sauce
( 1, 7, 9 )
Fresh tagliolini, red prawns, Sicilian scampi, lemon, basil and carapace oil
( 2, 3 )
Paccheri di Gragnano creamed in low cooked Piccadilly tomato sauce, burrata Dop, basil oil and Parmesan flakes
( 1, 7 )
Calamarata with Norcia sausage ragu, burrata pugliese Dop cream, wild dill and aromatic bread crumble
( 1, 7, 12 )
meat & fish
Sliced fillet and rosemary, Maldon salt, demi glace and potato terrine
( 7 )
Black Code, broccoli and black garlic
( 4 )
Great fried calamari and prawns, purple cabbage and yogurt sauce
( 1, 2, 4, 7 )
Cubed lamb: boned leg of lamb, sauce and topinambur chips
( 1, 7 )
Rosso’s Milanese, baked pumpkin, Tropea red onion, mustard mayo and honey
( 1, 3, 10 )
Our pinsa from the traditional recipe with its characteristic crunchy crust and soft heart, is made with cereal flours mixed with mother yeast, water and salt. The long leavening and the natural yeast make it particularly digestible and light.