Romeo Cucina

Wood-oven focaccia rubbed with garlic and topped with extra-virgin olive oil, tomatoes and basil

Lightly fried calamari, shrimp and fresh fish of the day with Arrabbiata sauce

Fresh clams, garlic, olive oil, serrano, Seafood stock and lime juice with garlic crostini

Add chicken 8 · shrimp 12 · salmon 18 · split fee 2.50

Romaine hearts, tomatoes, olives, red onion, cucumbers, ricotta salata, mint and Romeo dressing

Tomato sauce, mozzarella, pepperoni, sausage, roasted bell peppers and Kalamata olives

Grilled 16-ounce bone-in ribeye with shiitake mushrooms, tomatoes, garlic spinach and roasted potatoes

Fish of the day, calamari, clams, mussels, shrimp and scallops with soffritto in Seafood tomato stock and garlic crostini

Grilled 8-ounce center-cut filet mignon with Chianti-gorgonzola reduction, herb potatoes and garlic spinach

White Pizza with mushrooms, ricotta, truffle oil and arugula

Housemade fettuccine and Romeo Bolognese with country-style meatballs

Housemade pasta, shrimp, scallops, carrot-celery-onion soffritto, saffron, cream, white wine and basil

Housemade pasta, caramelized onions, guanciale, porcini, demi-glace mascarpone sauce, truffle oil and black truffle

Pennette with grilled chicken breast, tomatoes, pine nuts, heirloom mushrooms, onion, basil and extra-virgin olive oil

Vegan penne, caramelized onion, pine nuts, broccoli, cauliflower, asparagus, mushrooms, light arrabbiata, truffle oil and arugula. No modifications

• Vegan

Menu items, availability and prices are subject to change. Daily · 5–7 pm

With parmigiano and truffle oil

Olive oil, sea salt and lemon

Olive oil, garlic, pancetta and butter

Penne with chicken and cream sauce

Tomato and mozzarella with one topping

Breaded chicken with broccoli

Spaghetti with tomato sauce

Fresh seafood, grilled meats and daily specials guided by the season

Vanilla gelato, Danesi espresso, chocolate ganache and whipped cream

Two pastry shells, sweet ricotta filling, pistachio and Italian chocolate

Rich custard, orange effervescence and berries

Vanilla-bean cream with wild berry sauce

Layers of ladyfingers dipped in Danesi espresso with whipped Marsala cream