Pizzeria Rialto

A selection of Italian cured meats including raw ham, coppa, and salami. Served cold, often with bread. A flavorful and salty assortment to start the meal.

A platter combining various cured meats and cheeses. Offers a variety of textures and flavors, from salty to creamy. Ideal for sharing as an appetizer.

Thin slices of aged raw ham from Parma. Melting texture and delicate, slightly salty taste. Enjoy as is or with bread.

Thin slices of smoked salmon served on crispy toasted bread. Smoky flavor and smooth texture contrasting with the toast. Often served with lemon or a touch of cream.

A simple and fresh salad, seasoned with vinaigrette. Light and crisp. Serves as a side dish or a light starter.

A small plate of peppers, potentially marinated or fresh. Piquant and spicy flavor. For thrill-seekers.

Hard-boiled eggs served with a creamy mayonnaise. A French bistro classic, simple and comforting. Firm texture of the egg and creamy sauce.

Half avocado filled with shrimp, often topped with cocktail sauce or mayonnaise. A mix of vegetal sweetness and marine flavor. A fresh and creamy starter.

Fresh Italian stretched-curd cheese with a creamy center, served with tomatoes. Burrata is rich and milky, pairing perfectly with the acidity of the tomatoes. To be enjoyed with a drizzle of olive oil.

Green salad topped with toasted bread with melted goat cheese. Hot-cold contrast and crispy-melting texture. Pronounced goat flavor.

A hearty composed salad with poached egg, potatoes, and meat. Rustic and filling. A mix of savory flavors and varied textures.

Italian salad combining the sweetness of melon (in season), the saltiness of Parma ham, and the creaminess of burrata. Fresh and gourmet. A classic sweet and savory balance.

Thin slices of marinated raw beef, served cold. Tender and delicate, enhanced by lemon, capers, and Parmesan. A light, typically Italian dish.

Thin slices of raw salmon marinated in lemon and olive oil. Melting texture and fresh flavor. A marine alternative to beef carpaccio.

Small, soft potato gnocchi, served with tomato and basil sauce. Simple, mild, and comforting. An Italian classic.

Gnocchi served in a creamy Gorgonzola cheese sauce (Italian blue cheese). Rich, intense, and creamy flavor. For cheese lovers.

The classic pizza par excellence with tomato and fior di latte cheese. Simple and balanced flavors. Thin crust and melting topping.

Pizza with tomato sauce and basil pesto. Complemented by the freshness of burrata and arugula. Aromatic and herbaceous.

Meat-free pizza topped with a variety of vegetables. Colorful and flavorful. Suitable for vegetarian diets.

Pizza with tomato and cheese, topped with flaked tuna. Salty marine flavor, complemented by black olives.

A rich pizza topped with minced meat, mushrooms, and an egg. Flavorful and substantial. A complete meal on a pizza crust.

Generous pizza featuring three types of Italian cured meats. Very flavorful and salty, balanced by tomato and cheese.

Combination of ham and minced meat on a tomato-cheese base, with an egg. Rich in protein and flavor.

A classic also called 'Queen', with ham and mushrooms. Simple, effective, and appreciated by all.

Four cheese pizza offering a variety of cheese flavors, from mild to sharp. Creamy and rich.

The 'Four Seasons', with toppings arranged separately or mixed (artichokes, ham, mushrooms, peppers). A variety of tastes in one pizza.

Pizza with intense and salty flavors from anchovies and capers. Typical of southern Italy.

Smoked salmon pizza with a touch of fresh cream and lemon. Rich and creamy with a smoky flavor.

Spicy pizza topped with merguez sausage and various vegetables. Piquant flavors and varied texture.

Pizza topped with slices of spicy chorizo and an egg. The fat from the chorizo pleasantly flavors the pizza.

Folded pizza baked in the oven. The ham and egg filling remains moist inside the golden crust.

White base pizza (cream) with bacon and onions, reminiscent of flammekueche or carbonara. Rich and flavorful.

Refined seafood pizza (scallops and scampi). Flavored with garlic and parsley. Elegant and delicate.

Pizza topped with raw Parma ham and fresh arugula added after cooking. Contrast between the hot pizza and the fresh topping.

Peasant-style pizza with cream, chicken, and potatoes. Very hearty and comforting.

Fisherman's pizza topped with a mix of seafood. Iodine flavors enhanced by garlic and lemon.

Pizza bread baked with garlic and olive oil. Crispy and very fragrant. Ideal for sharing or as a side dish.

Gourmet pizza with truffle cream and burrata. Earthy and luxurious truffle flavor combined with the creaminess of the cheese.

Breaded veal cutlet, pan-fried to a golden crisp. Crispy on the outside and tender on the inside. A Milanese classic.

Veal cutlet served with a creamy sauce of cream and mushrooms. Rich and flavorful dish in sauce.

Thin slices of veal cooked in a fresh lemon and butter sauce. Tangy and light. Very fragrant.

Veal cutlet topped with a rich Gorgonzola cheese sauce. Intense and creamy flavor.

Traditional dish where veal is cooked with sweet Marsala wine and mushrooms. Slightly sweet and woody flavor.

Veal gratinated in the oven with tomato sauce, eggplant, and melted cheeses. Rich and gourmet dish.

Veal topped with Parma ham and gratinated with mozzarella. Flavorful combination of tender meat and salty ham.

Escalope topped with meat sauce (bolognese) and gratinated with cheese. Very hearty.

Fine grilled beef steak, served with maître d'hôtel butter (parsley and lemon butter). The meat is juicy and enhanced by the melting butter.

Entrecôte served with a Gorgonzola cheese sauce. The strong cheese flavor complements the richness of the red meat.

Entrecôte topped with creamy pepper sauce. Piquant and warming, a bistro classic.

Entrecôte with a rich four-cheese sauce. Very creamy and decadent.

Assortment of fried seafood and fish (calamari, shrimp, small fish). Crispy and served hot with lemon.

Pan-seared scallops with garlic, tomato, and Provençal herbs. Delicate and fragrant flavor.

Short pasta in a spicy tomato sauce with chili. Spicy and flavorful.

Short pasta served in a creamy Gorgonzola cheese sauce.

Long pasta served with a cream-based sauce, bacon, and egg. Rich and comforting.

Pasta with seasonal vegetables and cherry tomatoes, finished with fresh burrata. Light and spring-like dish.

Long pasta served with pieces of salmon, usually in a cream sauce.

Long pasta served with a classic meat and tomato sauce. A family favorite.

Lunch menu offering a choice between two main courses and two side dishes. An economical option for lunch with daily specials.

Sweet tart with a tangy lemon cream topped with soft, golden meringue.

Upside-down caramelized apple tart, served warm with ice cream and whipped cream. Melting and sweet.

Italian dessert with coffee and mascarpone, sprinkled with cocoa. Creamy and fragrant.

Italian jellied cream dessert, served with a red fruit coulis. Silky texture and fruity freshness.

Coffee served with an assortment of small desserts (mignardises). Ideal for tasting everything.

Vanilla ice cream cup topped with Amarena cherries in syrup. Very sweet and decadent.

Chocolate lava cake, served warm with ice cream and whipped cream. Intense chocolate flavor.

Baked vanilla cream with a layer of crunchy caramelized sugar on top.

Light and airy dark chocolate mousse. Classic and simple.

Classic French cocktail based on white wine and cassis cream.

Sparkling version of Kir, made with champagne or sparkling wine and cassis cream.

Bitter Italian aperitif of bright red color. Often served with sparkling water or orange juice.

Famous brand of Italian vermouth. Can be red (sweet), white (dry), or rosé.

Pastis from Marseille, anise aperitif served diluted with fresh water.

Portuguese fortified wine, rich and sweet.

Sparkling Italian white wine. Fresh and fruity.

Popular cocktail based on Prosecco, a bitter (like Aperol), and sparkling water.

Wine flavored with herbs and spices.

Fortified wine from Sicily, often used in cooking or drunk as an aperitif.

French aperitif based on gentian, bitter and vegetal flavor.

Cocktail based on Campari, red vermouth, and sparkling water.

Blended Scotch whiskies.

American Tennessee Whiskey, known for its smoothness.

Premium blended Scotch whisky, rich and smooth.

Rum and coconut liqueur, served with fruit juice.

Irish cream liqueur, sweet and smooth.

Bartender's special creation.

Distilled neutral spirit.

Vodka mixed with orange juice (Screwdriver).

Spirit flavored with juniper berries.

Classic cocktail of gin and tonic water.

Powerful cocktail based on gin and dry vermouth.

Refreshing cocktail with gin, lemon juice, and sparkling water.

Cuban cocktail based on rum, mint, lime, and sparkling water (Note: the menu lists Gin in the description, possible variation).

Creamy tropical cocktail with pineapple and coconut.

Premium Italian pale lager, light and refreshing.

Authentic Italian pale lager, balanced taste.

House draft beer.

Still mineral water.

Sparkling mineral water.

French sparkling mineral water served with a lemon slice.

Sweet iced tea, usually peach flavored.

Sparkling orange drink.

Classic cola.

Sparkling orange drink with orange pulp.

Assorted fruit juices.

Sparkling tonic or fruit drink.

Schweppes with citrus flavors.

Bitter tonic water.

Sweet lemon-flavored carbonated drink.

Lemonade mixed with syrup (often mint or grenadine).

Alcohol-free version of the Mojito.

Non-alcoholic version of Piña Colada.

Mix of non-alcoholic fruit juices.

Simple espresso.

Decaffeinated coffee.

Coffee with hot milk.

Hot coffee with whiskey and cream.

Hot chocolate.

Espresso with hot milk and milk foam.

Selection of teas from the Kusmi Tea brand.

Herbal hot drink (tisane).

Italian pomace brandy.

Sweet Italian lemon liqueur, served chilled.

Anise liqueur.

Norman apple eau-de-vie.

Prestigious French grape eau-de-vie.

Pear eau-de-vie.

Almond liqueur.

Anisette liqueur.

Green mint liqueur.

White mint liqueur (higher alcohol content than 27).

Glass of champagne.

Bottle of champagne.