Ristorante Roma
Coming Soon
Handmade pasta, slow-cooked Roman traditions, and warm hospitality.
200 N Tamiami Trl Ste D, Venice, Florida
Handmade pasta, slow-cooked Roman traditions, and warm hospitality.
Organic vegetables, charbroilled over an open flame and marinated in a cold-pressed Corto evoo & vinaigrette
DOP-certified buffala mozzarella imported from Campania, paired with heirloom tomatoes, basil and a drizzle of cold-pressed evoo
Artisan ciabatta, toasted to order with sun-ripened tomatoes, fresh basil, garlic and cold-pressed extra virgin olive oil
Parma prosciutto, aged 24 months, elegantly draped over chilled cantaloupe
Parma prosciutto paired with DOP-certified buffala mozzarella, finished with cold-pressed extra virgin olive oil
Artisanal heritage-breed uncured Italian salumi, Parma prosciutto aged 24 month, paired with complimentary artisan cheeses
Beef tenderloin, hand trimmed, with 24 months aged Parmigiano Reggiano shavings, wild baby arugula and a bright lemon and evoo
Beef loin, seared over high heat and finished with 24 months Reggiano, on a bed of arugula
Freshly shucked to order and served on crushed ice with classic mignonette and fresh lemon
Cold seafood composition of hand-cut sepia, shrimp, marinated anchovies, octopus and house marinated salmon,
Fresh mussels and little neck clams, gently steamed in white wine with fresh tomatoes, confit garlic, Italian parsley and chili
Fresh Sashimi-grade ahi tuna, hand-sliced and adorned with shaved fennel, chives, lemon and extra virgin olive oil
Fresh Sashimi-grade ahi tuna, hand-trimmed and finely cut, composed with ripe mango and a delicate citrus vinaigrette
Fresh sashimi-grade ahi tuna, with toasted sesame and seared rare over high heat, finished with a 12-year aged Balsamic
Slow-cooked Spanish octopus, composed with wild arugula, fresh mango and a bright lemon vinaigrette
Poached lobster, served chilled and composed of sweet cherry tomatoes, cold-pressed evoo and a fresh lemon
Tender cuttlefish tossed with crisp celery, carrots, Corto evoo & fresh lemon juice
Hand trimmed garden vegetable soup, beans, a touch of San Marzano tomato, finished with cold-pressed extra virgin olive oil
Arugula and mixed greens, composed of marinated artichoke hearts, sweet poached shrimp and house marinated salmon
Baby spinach adorned with imported Gorgonzola dolce, Kalamata olives, shaved Parmigiano Reggiano DOP, toasted pecans, balsamic & evoo
Fresh ahi tuna, seared, composed over mixed greens with shaved fennel, avocado, toasted pine nuts and a bright lemon & evoo
Homemade spaghetti tossed with San Marzano tomato, finished with hand-torn basil and cold-pressed evoo
Bronze-die extruded penne in San Marzano tomato sauce with confit garlic, chili flakes and fresh flat-leaf parsley
Homemade fettuccine with porcini mushrooms, confit garlic, cognac infusion and finished with Oregon white truffle butter
Ravioli filled with ricotta and spinach, San Marzano tomato sauce and basil
Potato gnocchi in four-cheese fondue of Gorgonzola dolce, aged Parmigiano Reggiano, Mozzarella and DOP Romano
Homemade spaghetti with slow rendered guanciale, organic pasture raised egg, aged DOP Romano and coarsely cracked black pepper
Artisan bronze-die rigatoni in slow-rendered guanciale, crushed San Marzano tomatoes, aged Pecorino Romano and a hint of chili
Homemade hand-cut pappardelle, Italian sausage, Shiitake mushrooms and a delicate tomato cream reduction and shaved 24 months aged Reggiano
Homemade fettuccine enrobed in a slow-braised ragù of beef and pork, finished with aged Parmigiano Reggiano
Ravioli filled with ricotta and spinach, served in a slow-braised ragù of beef and pork, shaved Reggiano
Homemade pappardelle bathed in a slow-braised NZ lamb chunks, San Marzano tomatoes and Pecorino Romano
Ravioli filled with lobster and ricotta, bathed in a delicate lobster pink sauce. Add half poached lobster
Homemade spaghetti with Little Neck clams steamed in white wine, confit garlic, hint of chili, parsley and cold-pressed evoo
Homemade tagliolini, tossed with shrimp, sepia, scallops, mussels and clams in a delicate tomato and white wine reduction
Homemade pappardelle with shrimp, scallops, sepia, mussels, clams, porcini mushrooms, asparagus in a light tomato and brandy reduction
Homemade fettuccine tossed with half of lobster, sweet cherry tomatoes, confit garlic, a touch of chili and brandy flambe
Carnaroli risotto slowly cooked, finished with shrimp, scallops, sepia, mussels and clams, white wine, hint of chili
Carnaroli risotto slowly cooked in a rich lobster pink sauce, finished with poached half lobster
Carnaroli risotto, wild porcini mushrooms, finished with aged Parmigiano Reggiano and white truffle butter
Organic chicken breast, delicately pounded and golden sautéed, finished in a bright white wine lemon reduction and capers, served with grilled asparagus
Milk-fed veal scaloppine, lightly dredged and golden-sautéed, wine reduction with Shiitake mushrooms, served with grilled asparagus
Thinly hand-cut beef tenderloin, flash-seared and tossed with wild arugula, served with roasted baby potatoes
Slow-braised veal shank, served with Shiitake mushroom risotto
New York strip, grilled over an open flame to the guest’s preference, finished with Maldon Sea salt, served with roasted potatoes or sauteed rapini
Rack of lamb, grilled to a perfect blush, drizzled with balsamic reduction, served with roasted potatoes or sauteed rapini
Center cut filet mignon, grilled over an open flame to the guest’s preference, porcini mushrooms brandy reduction, served with a choice of roasted potatoes or sauteed rappini
Fresh #1 sashimi-grade ahi tuna steak, grilled rare and served over a classic puttanesca of San Marzano tomatoes, Kalamata olives, capers and chili, served with grilled asparagus
A fragrant seafood stew of shrimp, sepia, mussels, clams, scallops and fresh fish in a San Marzano tomato broth, served with grilled artisan bread. Add half poached lobster
Faroe Island Atlantic salmon, grilled to a perfect medium and finished with a bright lemon evoo, served with asparagus
A curated platter of the finest market fish and shellfish, grilled over an open flame and dressed with lemon and cold-pressed extra virgin olive oil, served with orange and fennel salad
Jumbo wild-caught prawns, split and grilled over a high flame, finished with evoo lemon, served with orange and fennel salad
Spanish octopus, grilled and presented alongside golden roasted baby potatoes and cold-pressed extra virgin olive oil
Whole lobster, halved and char-grilled over an open flame, finished with lemon evoo, served with grilled asparagus or orange and fennel salad
Thinly shaved fennel and orange, composed with Kalamata olives, fresh mint, balsamic reduction and extra virgin olive oil dressing
Premium green asparagus, char-grilled and finished with aged Parmigiano Reggiano shavings, and a drizzle of cold-pressed extra virgin olive oil
Broccoli rabe, blanched and gently sautéed with confit garlic, chili and cold-pressed extra virgin olive oil
Golden roasted baby potatoes with fresh rosemary, unpeeled garlic cloves and a drizzle of cold-pressed extra virgin olive oil
Ristorante Roma began with one man's two decades in Roman kitchens. Alexandru Petrache moved from Romania to Italy as a teenager, cooked professionally in Rome for nearly twenty years, and after a 2004 visit to Portland, Oregon, decided to open a place of his own there instead. Ristorante Roma opened in 2005: imported Italian ingredients, handmade pasta, and a warm, unpretentious room that quietly became a local favorite. That original kitchen is the root of what we're building here in Venice, Florida.
Our food is built on one rule: nothing artificial, nothing cut short. We cook with high-quality, organic, and non-GMO ingredients, from our house-made pasta and bread to our meats, seafood, and produce, sourced from trusted names and DOP-certified Italian producers whenever tradition calls for it. It's a standard we hold across the entire menu, not just a few dishes.
A few dishes from our kitchen, ahead of opening.
Coverage of the original Ristorante Roma in Portland, Oregon (est. 2005), the root of our tradition.