Primi Piatti Ristorante - Washington, DC

fried calamari, truffle aioli and spicy tomato sauce

sea-scallops over pumpkin puree, black beans, pomegranate-port reduction

calamari stuffed with spicy sausage stewed in a very flavorful tomato sauce, over bruschetta

sliced eggplant rolled with provolone cheese mousse baked with tomato sauce and mozzarella cheese

octopus over chickpeas puree and green sauce

beef carpaccio with avocado, hearts of palm, olive oil and lemon dressing

fresh lightly spicy tuna tartare over avocado, flavored with soy, ginger and lime juice, topped with fresh radishes

roasted peppers with homemade mozzarella and flavored with caper-basil vinaigrette

shrimp and zucchini flavor with capers-mustard-olive-shallots dressing

burrata cheese over lentils flavor with olive oil and balsamic

fresh cherry tomatoes, avocado, olive oil and basil

mixed wild greens with olive oil and red wine vinegar

beet, arugula, goat cheese, toasted walnuts, dried cranberries, avocado, shallots-balsamic-honey vinaigrette

butternut squash soup with mascarpone and lemon-honey walnuts

tuscan onion soup

rigatoni with lobster, lobster broth, green peas, brandy and touch of cream

black ink fettuccini with crabmeat and shrimp flavored with garlic, olive oil and hot pepper

house made spaghetti with beef ragu

pasta stuffed with ricotta cheese and spinach served with pistachio-cream sauce

beef ravioli in tomato sauce

homemade potato dumplings with duck ragu

homemade hat shaped ravioli stuffed with pumpkin and amaretto cookies in butter-sage sauce

orecchiette pasta with fennel sausage and swiss chard

homemade cavatelli with mushrooms and goat cheese

thin spaghetti with julienne of vegetables and tomato sauce

simplicity at its very best: half rigatoni with imported cherry tomatoes, garlic and basil

sword fish involtini sicilian style stuffed with fresh herbs and orange zest, braised with olives, caper, pine nuts currants and tomato sauce

rock fish filet simmered in tomato-garlic broth, oven-dried tomatoes, kalamata olives, and capers

pan-roasted center-cut tuna filet marinated in balsamic and served over fava beans with chianti reduction and lobster broth

salmon filet over a bed of lentils with port reduction

braised lamb shank with white beans puree

pan-roasted rib eye flavored with porcini powder and aged balsamic vinegar

chicken breast stuffed with pumpkin, amaretto cookies and prosciutto, flavored with sage and lemon peel

veal shoulder stuffed with ground veal, sausage, dried currants, pecorino, swiss chard and boiled eggs, braised with a very flavorful tomato sauce

hanger steak with wild mushrooms in lemon-thyme vinaigrette

roman most famous lamb dish: roasted lamb with rosemary, anchovies, mint leaves chiffonade, served with roasted potatoes

wild boar stewed with mushrooms, chestnuts and spicy sausage

roasted peppers and fontina cheese

tomato sauce, mozzarella cheese and basil

smoked mozzarella, sausage and rapini

tomato sauce, eggplant, mozzarella, basil and parmigiano

mozzarella, arugula, prosciutto, basil and shaved parmigiano

prosciutto and gorgonzola cheese

thin spaghetti with julienne of vegetables and tomato sauce

pan-roasted filet of salmon with butter, lemon and capers sauce

lightly breaded chicken breast baked in a homemade tomato sauce and topped with mozzarella cheese served with spaghetti tomato sauce

roman most famous lamb dish: roasted lamb with rosemary, anchovies, mint leaves chiffonade, served with roasted potatoes

orecchiette with wild boar sausage, green peas, fava beans and fresh mint

small bites of veal braised with baby artichokes, fava beans, green peas, fresh mint and lemon peel gremolata

sliced eggplant rolled with provolone cheese mousse baked with tomato sauce and mozzarella cheese

mixed wild greens with olive oil and red wine vinegar

romaine lettuce and croutons dressed with traditional caesar dressing and parmesan cheese

thin spaghetti with julienne of vegetables and tomato sauce

pan roasted filet of salmon, asparagus lemon-butter-capers sauce

lightly breaded chicken breast baked in a homemade tomato sauce and topped with mozzarella cheese served with spaghetti tomato sauce

thick spaghetti with a very flavorful roman sauce: cured pork cheeks, onions and tomatoes

roman most famous lamb dish: roasted lamb with rosemary, anchovies, mint leaves chiffonade, served with roasted potatoes