- Burrata CaponataLocal burrata and eggplant caponata Roman style.
- SchiacciataThinly sliced truffle ham, stracchino cheese, crispy capers, radicchio pesto, and housemade herbed Roman bread.
- PolpetteHouse made meatball, slowly roasted with tomato and fresh basil, topped with fresh ricotta, and cracked black pepper.
- ArancinoCrusted saffron and pea risotto, topped with pork belly cacciatora.
- CicorieRadicchio, endive, frisee, pepato, and lemon preserve dressing.
- SpaccataIceberg, romaine, radish, chickpeas, cherry tomatoes, Gorgonzola cheese, egg, toasted almonds, croutons, bacon, and housemade Caesar dressing.
- PanzanellaHeirloom tomatoes, cucumber, red onions, basil, caper berries, vinaigrette dressing, served on pizza fritta.
- Ziti SbriciolataItalian sausage ragu, peas, and Pecorino pepato.
- Lasagna RomanaLayered fresh pasta sheets, beef stacotto, besciamella, and Parmesan.
- Conchiglie OriganataLarge shells filled with ricotta and spinach, topped with chopped clams origanata, baked to crisp.