Handmade pasta, slow-cooked Roman traditions, and white-tablecloth service.
A few dishes from our kitchen, ahead of opening.
Organic vegetables, charbroiled 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 and finished with a touch of aged balsamic
Parma prosciutto paired with DOP-certified buffala mozzarella, finished with cold-pressed extra virgin olive oil
Tempesta's artisanal heritage-breed uncured Italian salumi, Parma prosciutto aged 24 months, paired with complimentary artisan cheeses
Prime beef tenderloin, hand trimmed, with 24-month aged Parmigiano Reggiano shavings, wild baby arugula and a bright lemon and EVOO
Prime beef loin, seared over high heat and finished with cold-pressed extra virgin olive oil and Maldon sea salt
A pristine selection of East Coast oysters, freshly shucked to order and served on crushed ice with a classic mignonette and fresh lemon
Cold seafood composition of hand-cut calamari, shrimp, marinated anchovies, octopus and house marinated salmon, lemon and Corto EVOO
Fresh mussels and little neck clams, gently steamed in white wine with fresh tomatoes, confit garlic, Italian parsley and a whisper of chili
Fresh sashimi-grade ahi tuna, hand-sliced and adorned with shaved fennel, chives and a bright lemon and extra virgin olive oil dressing
Fresh sashimi-grade ahi tuna, hand-trimmed and finely cut, composed with ripe mango and a delicate citrus vinaigrette
Premium sashimi-grade ahi tuna, with toasted sesame and seared rare over high heat, finished with a 12-year aged balsamic reduction
Slow-cooked Spanish octopus, composed with wild arugula, fresh mango and a bright lemon vinaigrette
Poached warm-water lobster, served chilled and composed of sweet cherry tomatoes, cold-pressed extra virgin olive oil and a fresh lemon
Hand trimmed garden vegetable soup, cannellini beans, a touch of San Marzano tomato, finished with cold-pressed extra virgin olive oil
Arugula and mixed greens, composed with marinated artichoke hearts, sweet poached shrimp and house marinated salmon
Baby spinach adorned with imported Gorgonzola dolce, Kalamata olives, shaved Parmigiano Reggiano DOP, toasted walnuts, balsamic & EVOO
Sashimi-grade ahi tuna, seared, composed over organic mixed greens with shaved fennel, avocado, toasted pine nuts and a bright lemon & EVOO
Homemade spaghetti tossed with organic Carmelina San Marzano tomato, finished with hand-torn basil and cold-pressed EVOO
Bronze-die extruded penne in organic 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, in organic San Marzano tomato sauce and basil
Potato gnocchi in a four-cheese fondue of Gorgonzola dolce, aged Parmigiano Reggiano, mozzarella and Pecorino Romano
Homemade spaghetti with slow-rendered guanciale, organic pasture raised egg, aged Pecorino Romano DOP 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 with Italian sausage, mushrooms and a delicate tomato cream reduction and shaved Grana Padano
Homemade fettuccine enrobed in a slow-braised ragù of prime beef and pork, finished with aged Parmigiano Reggiano
Ravioli filled with ricotta and spinach, served in a slow-braised ragù of prime beef and pork, shaved Reggiano
Wide hand-cut pappardelle bathed in a slow-braised NZ lamb ragù, organic tomatoes and DOP Pecorino Romano
Ravioli filled with lobster and ricotta, bathed in a delicate lobster pink sauce and topped with a poached half lobster
Fresh spaghetti with little neck clams steamed in white wine, confit garlic, a hint of chili, parsley and cold-pressed EVOO
Homemade tagliolini, tossed with shrimp, calamari, scallops, mussels and clams in a delicate San Marzano tomato and white wine broth
Homemade pappardelle with shrimp, scallops, calamari, mussels, clams, porcini mushrooms and asparagus in a light tomato and brandy reduction
Homemade fettuccine tossed with fresh whole spiny lobster, sweet cherry tomatoes, confit garlic, a touch of chili and brandy flambé
Homemade squid ink spaghetti, brandy flambé calamari, organic San Marzano shrimp and lobster sauce
Carnaroli risotto slowly cooked, finished with shrimp, scallops, calamari, mussels and clams and white wine, a hint of chili
Carnaroli risotto tinted with squid ink, shrimp and lobster sauce, crowned with sautéed calamari
Carnaroli risotto slowly cooked in a rich lobster pink sauce, finished with poached fresh half spiny lobster
Carnaroli risotto slowly stirred with porcini mushrooms, finished with aged Parmigiano Reggiano and white truffle butter
Free-range chicken breast, delicately pounded and golden-sautéed, finished in a bright white wine and lemon reduction with capers and fresh herbs
Milk-fed veal scaloppine, lightly dredged and golden-sautéed, finished in a classic Marsala wine reduction with wild mushrooms
Thinly hand-cut prime beef strips, flash-seared and served over wild arugula with hand-shaved Parmigiano Reggiano and a bright lemon dressing
Slow-braised Milanese veal shank, falling tender from the bone, served alongside saffron risotto Milanese and house-made gremolata
Prime aged New York strip, grilled over an open flame to the guest's preference, finished with Maldon sea salt and cold-pressed EVOO
Rack of lamb, grilled to a perfect blush and accompanied by a fragrant rosemary and garlic jus and roasted seasonal vegetables
Prime beef filet mignon, grilled over an open flame to the guest's preference and crowned with a sauté of fresh porcini mushrooms, confit garlic and a red wine reduction
Premium sashimi-grade ahi tuna steak, grilled rare and served over a classic puttanesca of San Marzano tomatoes, Kalamata olives, capers and Calabrian chili
A fragrant seafood stew of shrimp, calamari, mussels, clams and fresh fish in a saffron-scented San Marzano tomato broth, served with grilled artisan bread
Faroe Island Atlantic salmon, grilled to a perfect medium and finished with a bright lemon and caper beurre blanc and fresh herbs
A curated platter of the finest market fish and shellfish, grilled over an open flame and dressed with Amalfi lemon and cold-pressed EVOO
Jumbo wild-caught prawns, split and grilled over a high flame, finished with confit garlic, flat-leaf parsley and cold-pressed EVOO
The finest whole fish of the day, selected from the morning market and prepared simply to honour its natural excellence
Spanish octopus, grilled and presented alongside golden roasted baby potatoes and cold-pressed EVOO
Whole Maine lobster, halved and char-grilled over an open flame, basted with confit garlic, fresh flat-leaf parsley and cold-pressed EVOO, finished with Amalfi lemon
Thinly shaved wild fennel and blood orange suprêmes, composed with Kalamata olives, fresh mint and a bright citrus and EVOO dressing
Premium green asparagus, char-grilled and finished with aged Parmigiano Reggiano shavings, a soft-boiled farm egg and a drizzle of cold-pressed EVOO
Tenderstem broccolini, blanched and gently sautéed with confit garlic, Calabrian chili and cold-pressed EVOO
Golden roasted fingerling potatoes with fresh rosemary, confit garlic and a drizzle of cold-pressed EVOO
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.
Coverage of the original Ristorante Roma in Portland, Oregon (est. 2005), the root of our tradition.