Roma Progetto Alimentare Sostenible

Esempi di Menu

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.