Rome Sustainable Food Project
Sample Menus
September 12 - 16, 2016
MONDAY
Carpaccio di zucchine con grana e pepe nero
Pollo con peperoni alla romana
Gelato alla fragola
TUESDAY
Bruschetta con caponata e uova sode
Tagliatelle al pesto genovese
Budino di cioccolato e caffe
WEDNESDAY
Alici arraganate
Porchetta con patate e krauti
Biscotti e tisana
THURSDAY
Zucca in agrodolce
Gnocchi di patate di Giovanni Bernabei
Frutta
FRIDAY
Cucumber salad
Classic lasagna with basil, tomato and mozzarella
Applesauce cake
Monday through Thursday dinner is served promptly at 8pm and ends at 9pm. Friday dinner is from 7pm to 8pm.
We are sourcing our food from a network of local suppliers guided by the principles of sustainability. Menus may vary subject to availability.
Recipes available in our Publications.
Thanksgiving Week 2016
MONDAY
ribollita
padellaccia di maiale con polenta
frutta, datteri e tisane dell’orto
TUESDAY
il primo sale da Annapia
spiedini di polpette con foglie di limone
torta di mele
WEDNESDAY
antipasto di verdur
risotto verde
gelato di cioccolato fondente
THURSDAY
*THANKSGIVING 13:30*
roasted turkey breast | braised turkey legs | cranberry sauce
gravy | chestnut stuffing | mashed potatoes | roasted root vegetables
chicory salad | parker house rolls | pecan pie | bass garden nocino
FRIDAY
vegetable minestrone
pilgrim sandwiches with all the fixins
orange and cream parfait with toasted almonds
Monday through Thursday dinner is served promptly at 8pm and ends at 9pm. Friday dinner is from 7pm to 8pm.
We are sourcing our food from a network of local suppliers guided by the principles of sustainability. Menus may vary subject to availability.