Rosa’s

Hand-pinched pasta filled with roasted meats, served in a rich butter and sage sauce.

Creamy Arborio rice cooked with a medley of wild mushrooms, Parmesan, and a hint of truffle oil.

Braised veal shanks with vegetables, white wine, and broth, garnished with gremolata. A Milanese classic.

Simple yet sublime spaghetti with Pecorino Romano cheese and freshly ground black pepper. A Roman staple.

A thick-cut, charcoal-grilled T-bone steak, seasoned simply with salt and pepper. Served rare to medium-rare.

Silky smooth cooked cream dessert, often flavored with vanilla and served with berry compote.