Anita

Assortment of Italian starters served with a fresh, peppery arugula salad.

Plate of antipasti served with arugula and creamy buffalo mozzarella certified DOP.

Assortment of starters with arugula and aged San Daniele cured ham, a specialty of Friuli.

Italian flatbread baked in the oven, seasoned with olive oil and herbs.

Simple salad of peppery arugula leaves topped with thin parmesan shavings.

Marinated sweet peppers in oil served with a ball of fresh buffalo mozzarella.

Classic Caprese salad with sweet small tomatoes and creamy buffalo mozzarella.

Mix of fresh green beans and mushrooms, served as a light starter.

Small toasted buns filled with melting Taleggio cheese and San Daniele cured ham.

Breaded and fried mozzarella bites, crispy on the outside and melting on the inside.

Classic Italian duo of aged cured ham and fresh buffalo cheese.

Thin slices of raw marinated swordfish, served fresh.

Thin slices of raw beef served with arugula and parmesan.

Thin slices of cured beef (Bresaola) served with salad and cheese.

Selection of traditional Italian cured hams and salamis.

Large ball of fresh cheese with a creamy center, from Puglia.

Tubular pasta served in a creamy sauce with Italian blue cheese.

Pasta with a spicy tomato sauce, seasoned and flavored with anchovies, capers, and chili.

Long thin pasta served with a mix of sautéed seasonal vegetables.

Roman classic: pasta with tomato sauce with cured pork belly and onions.

Long pasta in a rich sauce made with egg, cheese, cream, and bacon.

Pasta served with a creamy mushroom sauce flavored with truffle.

Pasta with the flavors of Southern Italy with eggplant, tomatoes, and fresh mozzarella.

Long pasta with smoked salmon in a creamy herb sauce.

Long pasta prepared with tender artichoke hearts.

Pasta with tomato sauce topped with creamy, fresh burrata.

Raw, seasoned minced Charolais beef, served fresh.

Tender sautéed veal slices served with seasonal vegetables.

Breaded and golden veal escalope, crispy and tender.

Breaded veal escalope covered with eggplant, tomato sauce, and melted cheeses.

Breaded veal escalope topped with ham and gratinated cheeses.

Veal escalope topped with a rich mushroom and truffle sauce.

Tender pieces of beef fillet served with a blue cheese sauce.

Grilled beef steak served simply with arugula salad.

Side dish of green or sautéed vegetables.

Signature white base pizza with truffle cream, Italian cured meats, and confit vegetables.

Simple tomato-mozzarella pizza adapted for children.

The classic Neapolitan pizza with tomato sauce, mozzarella, and fresh basil.

Pizza with savory flavors with anchovies, capers, and olives.

Vegetarian pizza topped with a variety of grilled vegetables.

Five-cheese pizza, rich and melted.

Classic "Regina" pizza with cooked ham and mushrooms.

Pizza topped with Italian cured ham from San Daniele.

Spicy pizza with spicy salami (ventricina).

Fresh pizza with premium buffalo mozzarella and cherry tomatoes.

Pizza with a cream base (no tomato) with cured ham, arugula, and parmesan.

Folded pizza, filled with ham, cheese, and egg.

Pizza with dried beef, arugula, and parmesan shavings.

Cream-based pizza with smoked salmon and arugula.

Tuna and caper pizza.

The dessert of the day, ask your server.

Creamy fresh cheese served with a coulis or topping of your choice.

Jellied Italian cream dessert, served with fruit coulis.

Famous Italian dessert with coffee, mascarpone, and ladyfingers.

Chocolate lava cake served warm with a scoop of ice cream.

Small cake soaked in Italian lemon liqueur.

Spongy cake soaked in rum syrup.

A coffee accompanied by a selection of small desserts.

Selection of three typical Italian cheeses.

Portion of creamy, veined Italian blue cheese.

Classic Italian pale lager, light and thirst-quenching.

Flavored Italian wine, red or white, served as an aperitif.

Sweet and aromatic Italian red vermouth.

Bright red Italian bitter, often drunk with sparkling water or in cocktails.

French aperitif with white wine and fruit cream.

Aniseed pastis, a very popular aperitif in France, diluted with water.

Artisanal organic vodka made from quinoa.

Artisanal French gin.

Classic London-style dry gin.

Scottish gin infused with seaweed.

Irish gin distilled with gunpowder green tea.

Gin infused with cucumber and rose.

Complex German gin with 47 botanicals.

Arran Island single malt Scotch whisky.

12-year-old Scotch whisky, rich and fruity.

Peaty and smoky Islay whisky.

Powerful and complex Japanese whisky.

American Bourbon from Kentucky.

Caribbean white rum.

Martinique agricultural aged rum.

Aged rum.

Smooth and rich Venezuelan rum.

Artisanal white tequila.

Mexican tequila.

Premium white tequila.

Still natural mineral water.

Sparkling natural mineral water.

French sparkling water.

Classic or sugar-free cola soda.

French orange soda with orange pulp.

Premium sodas often used as mixers.

High-quality artisanal fruit juices.

Alcohol-free creation by the bartender.

French grape eau-de-vie.

Gascony eau-de-vie.

Norman apple eau-de-vie.

Italian grape marc eau-de-vie.

Aged grappa.

Mint liqueur.

Italian lemon liqueur.

Italian almond liqueur.

Artisanal almond liqueur.

Classic or decaffeinated espresso.

Espresso with a drop of milk.

Double shot of espresso.

Coffee with hot milk or milk foam.

Selection of teas.

Soothing verbena infusion.