Ambrosia Rooftop Restaurant & Bar Menu

La carta (18.30–23.30)

• Uovo croccante

  €20.00
  Slow-cooked egg from galline felici farm, with pecorino romano dop fondue and beluga caviar
• Trota e barbabietola

  €20.00
  Beetroot-marinated trout with greek yogurt sauce, acacia honey, and piedmont igp hazelnuts
• Cappuccino di baccalà

  €22.00
  Creamed cod with organic potato foam, dried capers, and artisanal leccino olive brioche
• Tartare di fassona

  €22.00
  Hand-cut fassona beef tartare with roman artichoke chips and burnt lemon mayonnaise
• Patata fondente

  €20.00
  Oven-baked avezzano igp potato stuffed with potato cream, saffron, 36-month parmigiano reggiano, and umbrian black truffle

• Gnocchi fumé

  €22.00
  Smoked potato gnocchi with white ragù, black garlic from vulcino farm, and bergamot zest
• Risotto cacio e pepe

  €25.00
  Carnaroli rice from la pila creamed with pecorino romano dop and black pepper, topped with mazara red prawn tartare
• Amatriciana ripiena

  €23.00
  Homemade egg pasta filled with amatriciana sauce, served with pecorino romano dop cream and crispy amatrice guanciale
• Tagliolini e zucca

  €20.00
  Egg tagliolini with mantuan pumpkin cream, amaretto crumble, and dark cocoa
• Zuppa di cipolle

  €20.00
  Double-onion soup with salted caramel and piedmont toma dop cheese

• Agnello al porto

  €32.00
  Herb-crusted lamb loin with port wine sauce, segni chestnuts, and pomegranate
• Tagliata di manzo

  €36.00
  250 g grilled national beef with sweet potato cream, modena balsamic reduction, acacia honey, and seasonal vegetables
• Polpo e cicerchie

  €32.00
  Crispy octopus with organic chickling pea cream from lazio, rustic bread crostone, and fig vincotto from donna francesca farm
• Sgombro e carote

  €28.00
  Adriatic mackerel with citrus carrot cream and toasted bread crumble
• Melanzana affumicata

  €26.00
  Italian-style fried eggplant with tomato sauce, smoked scamorza, buffalo mozzarella dop, and parmigiano reggiano

• Alpeggio blu
  Blue-veined cheese aged for 2 months and then refined with mountain herbs and flowers, giving it an aromatic and fragrant flavor. base: blue-veined texture: creamy milk: cow, sheep, and goat
• Il prospero
  Pecorino cheese enriched with organic pear purée, offering a delicate fruity aroma. aged for at least 60 days in a natural cave. base: pecorino texture: compact and creamy, with small irregular holes milk: cow
• Cappello del mago
  Cheese from the valsesia natural park, aged in natural caves over 1000 meters high. its flavor evolves from delicate in the early stages to more intense as it matures. base: semi-aged texture: firm, slightly chalky at the core milk: goat

• Tiramisù ai cachi e cioccolato fondente domori 70%

  €15
  Persimmon tiramisu with 70% domori dark chocolate
• Semifreddo agli agrumi siciliani in crosta di cioccolato fondente con kumquat caramellati

  €16
  Sicilian citrus semifreddo in a dark chocolate shell with caramelized kumquats.
• La nostra torta di mele servita con quenelle di gelato alla vaniglia del madagascar fatto in casa

  €14
  Our homemade apple cake served with a quenelle of madagascar vanilla ice cream.
• Parfait alle mandorle di avola e croccante alle nocciole piemonte igp

  €15
  Avola almond parfait with piedmont hazelnut brittle.
• Tagliata di frutta fresca di stagione

  €12
  Selection of fresh seasonal fruit.

Lunch (11.00-16.00)

• Prosciutto san daniele e parmigiano 36 mesi

  €20.00
  Servito con pane artigianale del panificio stocchi e olio evo sabina duenovesei (san daniele dop ham and 36-month parmigiano reggiano, served with artisan bread from panificio stocchi and duenovesei sabina extra-virgin olive oil)
• Mozzarella di bufala campana dop

  €17.00
  Mozzarella di bufala campana dop con pomodorini secchi sott’olio e datterini gialli e rossi (buffalo mozzarella dop with sun-dried tomatoes in oil, and yellow and red cherry tomatoes)
• Polpo e patate

  €20.00
  Polpo del mediterraneo cotto a bassa temperatura con patate, prezzemolo fresco e vinaigrette (slow-cooked mediterranean octopus with potatoes, fresh parsley, and vinaigrette)
• Insalata con mazzancolle

  €12.00
  Lattuga, rucola, datterini rossi e gialli, avocado e code di mazzancolle (lettuce, rocket, yellow and red cherry tomatoes, avocado, and prawns)

• Fettuccine ai tre pomodori, mozzarella di bufala e basilico

  €18.00
  Fettuccine con pomodoro fresco ciro flagella, datterini gialli e rossi, mozzarella di bufala campana dop e basilico (fettuccine with ciro flagella tomato sauce, yellow and red cherry tomatoes, buffalo mozzarella dop, and basil)
• Tagliolini al burro di normandia, limone, colatura di alici di cetara e fiori di zucca

  €20.00
  Tagliolini mantecati al burro di normandia profumato al limone, con colatura di alici del cantabrico e fiori di zucca freschi (tagliolini tossed in normandy butter scented with lemon, cetara anchovy sauce, and fresh zucchini flowers)
• Zuppa del giorno

  €14.00
  Preparata ogni mattina con verdure biologiche di stagione e legumi selezionati (prepared daily with organic seasonal vegetables and selected legumes)

• Tiramisù ai cachi e cioccolato fondente domori 70%

  €15
  Persimmon tiramisu with 70% domori dark chocolate
• Semifreddo agli agrumi siciliani in crosta di cioccolato fondente con kumquat caramellati

  €16
  Sicilian citrus semifreddo in a dark chocolate shell with caramelized kumquats
• La nostra torta di mele servita con quenelle di gelato alla vaniglia del madagascar fatto in casa

  €14
  Our homemade apple cake served with a quenelle of madagascar vanilla ice cream
• Parfait alle mandorle di avola e croccante alle nocciole piemonte igp

  €15
  Avola almond parfait with piedmont hazelnut brittle
• Tagliata di frutta fresca di stagione

  €12
  Selection of fresh seasonal fruit

Tasting menu (18.30–23.30)

• 5 portate

  €90
  Bevande escluse

• 5 courses

  €90
  Drinks not included