Menu | Osteria Romana
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THE MENU

Cocktails

  • Spritz
    14
    (Aperol, Franciacorta, Orange Slice)
  • Sake Rosé Caro
    14
    (Minéral et léger. Magnifique à l’apéritif)
  • Vesper Martini
    15
    (London dry Gin, Russian Vodka, Lillet Blanc, Lemon Peel)
  • Bellini
    16
    (Franciacorta, Purée de Pêche Blanche)
  • Negroni Square Du Bois
    17
    (Campari, Martini Rosso, Gin Mare, Tuna Sashimi)
  • Aperitif Maison – Gin Tonic “Atlantic”
    18
    (Nordes Gin, Grapes, Sage, Fever-Tree)

Antipasti – Starters

  • Bruschetta Pomodorini, Burrata e Basilico
    16
    Bruschetta with Cherry Tomatoes, Burrata, and Basil
  • Carciofi Baby alla Giudia
    24
    Baby Artichokes in the Jewish Way
  • Parmigianina di Melanzane
    25
    Eggplant Parmesan
  • Scamorza affumicata della Basilicata (uniquement le soir)
    28
    Smoked Scamorza Crusted with artigianal Speck Served with Shiitake and Savory  
  • Stracciatella di Bufala, Tonno e Tartufo
    26
    Stracciatella di Bufala / Thon / Truffe

Selezione di Prosciutti – Selection of Hams

  • Culatello Colline Parmensi 24 mesi di stagionatura
    30
    Culatello from Parma Aged 24 months
  • Culatta di Langhirano 16/20 mesi di stagionatura
    29
    Culatta from Langhirano Aged 16/20 months
  • Prosciutto di Sauris IGP
    29
    Sauris Ham IGP from Friuli Venezia Giulia
  • Prosciutto Pata Negra de Bellota de Salamanca
    32
    Ham Pata Negra de Bellota from Salamanca

Primi Piatti – First Courses

La Carbonara al kilo…
50 grammi
20
100 grammi
30
150 grammi
35
200 grammi
40
250 grammi
45

(Servings per person – Portions par personne)

  • 1988 sul Porto di Favignana (uniquement le soir)
    33
    Traditional recipe of Favignana’s fishermen, Aglio Olio e Peperoncino, with Tuna Tartare, Ginger, Combava   
  • Amatriciana
    28
    Rome’s most famous dish, with Tomato sauce, Guanciale and Pecorino
  • Cacio e Pepe
    28
    This is one of the oldest and most iconic Roman dish, based upon a mixture of 10 of the finest peppers selected all over the world and two different pecorino cheeses. A 'must try' dish!
  • Gricia
    27
    Is the first version of the popular Amatriciana. It’s actually the original recipe before the advent of Tomato in Italy
  • Pasta al Pomodoro façon Filippo
    28
    Pasta with cherry tomatoes, Burrata from Andria, Extra Virgin Olive and fresh Basil.
  • Tagliolini au Citron Bio d’Amalfi et Caviar
    48
    Served with 20 grams of Schrenkii Caviar
  • Tartufo
    40
    Fresh  Pasta with shaved Truffle

Secondi Piatti – Second Courses

Uniquement le soir.

  • Carpaccio di Wagyu
    36
    Wagyu fillet / Seaweed / artichoke’s petals
  • La Trippa
    34
    Wagyu Beef Tripes / Chorizo / Pork Cheek
  • Salti in Bocca alla Romana
    34
    Roman style Veal Scaloppine with Culatello 24 Months Colline Parmensi, Sage and white Wine
  • Vérité Cachée
    38
    Wagyu / Langue / 11/12/13

Contorni – Side Dishes

Uniquement le soir.

  • Bock Choy ripassato in padella con aglio, olio e peperoncino
    10
    Sauteed Bock Choy with Garlic, Olive Oil and Chili Pepper
  • Insalatina fresca di Pomodorini con Vinaigrette al Balsamico, Ginger e Zest di Combava
    12
    Cherry Tomatoes Salad with Balsamic Vinaigrette, Ginger and Combava Zest
  • Patate al forno
    9
    Backed oven Potatoes   

Dolci – Desserts

  • Parmigiano Reggiano DOP 24 messi / Tartufo
    16
    Parmigiano Reggiano DOP 24 months / Truffle
  • Sbriciolata alla Nutella
    12
    Roman Dessert
  • Sgroppino al Limone
    13
    Lemon Sorbet / Vodka / Limoncello / Franciacorta
  • Tiramisù
    12
    Tiramisù
  • Truffle & Truffle
    16
    Chuao dark Chocolate Truffle / Shaved Truffle / Espresso
  • “1 Grammo… di Felicità” *
    6
    (POUR USAGE PERSONNEL) IBAN BE26363129270829

Menù dell’Oste  –  88 €

  • Carciofi Baby alla Giudia
    Baby Artichokes in the Jewish Way
  • Parmigianina di Melanzane
    Eggplant Parmesan
  • Wagyu/Tartufo
    Wagyu Beef Carpaccio
  • La Carbonara
    ‘‘LA SPECIALITÀ DELLA CASA’’
  • Tiramisù