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Restaurant Doney
Call to Reserve: +390647082783

Granseola Menu

Granseola Menu

Crab salad with eggs mimosa - 24
Crab in tempura with cheese, eggs and mint - 22
Seafood broth with tortellini pasta stuffed with squid ink - 25
Crab croquettes with ginger on peas cream and mint - 26
Linguine pasta with crab sauce flavored with sambuca and zucchini flowers - 25

...From Marche to Rome

APERITIF FROM MARCHE TO ROME

We start from the Marche with the delicious Ascolan olives selected by Isolotto del Gusto and then to arrive in Lazio in Rome with the breaded artichokes and the rigatoni pasta stuffed with carbonara sauce. Paired with the Passerina DOC Brut Terre di Oida sparkling wine, a strong bubble for an aperitif with Italian excellences of tradition and quality.
Glass of Spumante Passerina DOC Extra Brut Terre di Offida, Marche region -
Accompanied with Marche and Roman specialties -
Ascolan olives, breaded artichokes, rigatoni pasta stuffed with carbonara sauce -

Price

20€

Information and reservations

Ristorantedoney.com | restaurant.doney@westin.com | +39 06 47082783

Breakfast Menu

Continental breakfast

EUR 26
Assorted brioches, croissants and Danish pastries, milk and whole grain bread selection Jam and marmalade, honey, butter, mineral water -
Freshly squeezed orange, grapefruit juice, pineapple or tomato juice American coffee, espresso, cappuccino, hot chocolate, milk, tea, infusions -

Buffet Breakfast

39 EUR
Yoghurt, cereal, fruit salad, selection of brioche, croissant and danish pastry, marmellate, honey and eggs of your choice -
Freshly squeezed orange, grapefruit juice, pineapple or tomato juice, American coffee, espresso, cappuccino, hot chocolate, milk, tea, infusions, mineral water, sparkling wine -

Katara Breakfast

36 EUR
Served with black tea, fresh orange juice with cinnamon scent, fresh sliced fruit, olives, slices tomato and cucumber, bread selection, Luba (onion, garlic, white beans, tomatoes and black pepper), Nikhe (chick peas, cumin, red chili and lemon juice) and Shakskuka (eggs and tomatoes). -

Refreshing starters, fruits, yoghurts & cereals

Seasonal fruit, fruit salad or stewed fruit - 13
Wild berries - 13
Freshly squeezed orange, lemon or grapefruit juice - 10,50
Prune, pineapple or tomato juice - 8
Half grapefruit - 11
Assorted cereals (All bran, frosties, choco pops, rice krispies, corn flakes, muesli, all bran flakes) - 9
Assorted brioches, croissants and Danish pastries or White, black and 5 cereals bread - 12
Croissant - 4
French Toast - 12
Assorted yoghurts (plain, low calories, fruit) - 6
Complete (butter, bread and marmalade) - 12

Sides

Selection of Italian salami - 17
Parma raw ham - 15
Cooked ham - 11
Assorted cold meat cuts (roast beef, veal, turkey) - 17
Smoked salmon - 19
Sautéed potatoes with cereal bread - 11
Bacon - 11
Sausages with fennel - 11
Selection of Italian cheese - 19

Free cage eggs

Eggs any style | Plain Omelette | Soft boiled eggs - 11
Cheese omelette - 12
Ham and cheese omelette | Vegetable omelette | Bénédictine poached - 14

Eat Well

NOURISH YOUR WELL-BEING At Westin, we believe that feeling good starts with getting the nourishment that is right for you. That’s why we aim to provide nutritious options that contribute to your overall well-being. We ensure that dishes are sourced responsibly, crafted flexibly and created thoughtfully to accommodate individual dietary needs and preferences without compromising flavor, taste or satisfaction.
Monster Smoothie with organic berries -
1/2 EUR 7 1/1 EUR 13
Overnight Oats with organic blueberries -
1/2 EUR 7 1/1 EUR 13
Banana & Cranberry Oatmeal with chia seeds, almond milk, wild honey, granola and roasted nuts -
1/2 EUR 8 1/1 EUR 16

Coffee & tea, beverages

Espresso - 4
Cold milk - 6
Soy, rice, almond
Tea and infusion, Cappuccino - 6
Barley espresso, decaffeinated espresso, hot milk - 4
American coffee, iced cappuccino, milky coffee, coffee and milk, hot chocolate - 6
Double espresso - 6
Spumante - 16
1 flûte

All Day Dining Menu

Salads

Caesar salad with lettuce, chicken breast, bacon and grana cheese - 22
Tuna belly with songino salad, olives, capers and balsamic vinegar - 26
Buffalo mozzarella with datterino tomato, Tuscia EVO oil and basil - 22
Mixed seasonal salad - 16

Cold cuts

La Norcineria: platter of typical cold cuts from Norcia, cheeses and rosemary focaccia - 28

Sandwiches

Tomato mozzarella and basil sandwich - 16
Tuna, lettuce and tomato sandwich - 16
Roast beef sandwich, rocket, mustard and grana cheese - 18
Ham and cheese toast - 16
Club Sandwich - 28
chicken, lettuce, tomato, eggs and bacon
Vegetarian Club Sandwich - 26
lettuce, tomato, eggs, cheese and grilled eggplant

Pizza

Napoli - 24
with tomato, mozzarella and anchovies
Margherita - 24
with tomato, mozzarella and basil
La Bufalina - 26
focaccia with cherry tomatoes, buffalo mozzarella and basil
Focaccia Gourmet - 45
with smoked sturgeon and its caviar, pumpkin flowers scapece style and finger lime

Pasta

Spaghetti from Gragnano with Piennolo cherry tomatoes and basil - 22
Tonnarello pasta with cheese and pepper - 22
“Senatore Cappelli” wheat linguine with clams and tuna bottarga - 26

Burgers

All burgers are served with French fries
Amatriciano burger - 26
with pepper pork cheek, artichoke and pecorino romano cheese
Burger with sea bream - 26
its bottarga, lime, mint, spicy escarole
Chickpea and lentil burger - 22
with bualo mozzarella and mint zucchini
Doney Burger - 24
with lettuce and tomato

Eat Well

Nourish your wellbeing: At Westin, we believe that feeling good starts with the right nourishment. That's why we aim to provide nutritional options that contribute to the overall well-being. We ensure that dishes are purchased responsibly, processed flexibly and carefully crafted to meet individual food needs and preferences without compromising on taste.
Buffalo mozzarella with datterino tomatoes, basil and extra virgin olive oil - 22
Hummus with crunchy vegetables and focaccia - 20
Spinach, fennel and walnuts salad - 18
Tacos with avocado cream lime, coriander and smoked salmon - 20
Tempura of vegetables and aromatic herbs in bloom with beaten eggplant, feta and mint - 18
Spaghetti pasta from Gragnano with cherry tomatoes and basil - 22

Dessert

Double espresso tiramisu with sambuca biscuit - 12
Barry Mexique 78% chocolate mousse with extra virgin olive oil, cherries and tonka beans - 12
Ice creams choice of three flavors - 12
Ice cream flavors: vanilla cream, Venezuela extra dark chocolate, from Piedmont hazelnut IGT and Bronte pistachio
Sorbet choice of three flavors - 12
Sorbet flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, and passion fruit

Menu à la carte

Appetizers

Served at Doney Restaurant from 12:30 pm to 3:00 pm and from 7:00 pm to 10:30 pm
Zibello culatello ham with figs and rosemary focaccia - 25
Black Angus beef tartare with bufala burrata, oxheart tomato pizzaiola sauce and basil - 25
Buffalo mozzarella with cherry tomatoes, Tuscia EVO oil and basil - 22
Tempura of vegetables and flowering herbs with aubergine puree, feta and mint - 20
Tartare of red snapper and purple prawn, marinated in passion fruit, pink pepper and exotic fruit - 26
Grilled octopus on turnip green bruschetta with sweet chili - 22
MARE NOSTRUM - 32
Raw purple shrimp, scampi, Gargano oyster, yellowfin tuna tartare with Sorrento lemon emulsion, Vermentino wine sangria and exotic fruit

Pasta & Rice

Spaghetti from Gragnano with Piennolo cherry tomatoes and basil - 22
Calamarata pasta by Pastificio Futuro with seafood and scorpionfish cacciucco style sause - 25
“Senatore Cappelli” wheat linguine with clams and tuna roe - 26
“Acquarello gem” risotto with baby lobster, femminiello lemon and basil - 28
Orecchiette pasta with raw yellowfin tuna, red prawns, roman courgette flowers - 26
Stuffed ravioli with escarole and anchovies, served with octopus and Sorrento lemon sauce - 24
Tortello made with burnt wheat stued with carbonara sauce, Norcia pork cheek and Pecorino cheese - 22
PASTA e PATATE - 20
Mixed pasta from Gragnano with potatoes and scamorza cheese from Agerola

Main Course - Fish

St. Peter's fish marinated in pink pepper and dried Zibibbo pomace with tomato and watermelon gazpacho - 28
Tempura of red mullet and langoustines with broad bean purée, peas, yogurt and mint - 26
Steamed seafood salad with Leccino olive oil and Sicilian citrus fruits - 28
Grilled seafood skewer with baby lobster, sea bass, octopus and king prawns, served with peach and cider salad - 35
dish also available with mixed salad instead of peach and cider salad

Fresh of the day

The cost of the dish depends on Chef's daily proposal

From The Market To The Table

Every day our chef James Foglieni will propose "Fresh of the day". Directly from the fish market on your table

Main Course - Meat

Beef fillet with cardoncelli mushrooms in cheese and pepper sauce and caramelized figs scented with sambuca - 34
Grilled Sakura Yoza selection Tomahawk beef rib with thyme potatoes and seasonal vegetables - 58
minimum x 2 pax
Royal veal rib from Italian Friesian cattle with friggitelli peppers and potatoes - 28
Grilled picanha of young Abruzzo beef with mashed avocado, escarole, and crusco pepper - 28

Katara specialties

Mashboos - 30
Marinated Halal Chicken, Basmati Rice, Crushed Yellow Peas, raisins, middle eastern spices, dried black lemon and cloves
Mashkhool - 32
Shrimps, basmati rice, cinnamon, cardamom, oriental spices, butter, paprika and parsley

Desserts

Double espresso tiramisu with sambuca donuts - 12
Barry Mexique 78% chocolate mousse with extra virgin olive oil, cherries and tonka beans - 12
Amalfi lemon cake with tabacchiera peach cremolato - 12
Creamy maracuja, lime and Tahitian vanilla - 12
Mousse with cantaloupe melon and chocolate cream - 12
Strawberries favetta from Terracina with ginger brittle and extra old balsamic vinegar of Modena - 12

Ice Creams and Sorbets

Choice of three flavors of ice cream - 12
Ice cream flavors: vanilla cream, Venezuela extra dark chocolate, from Piedmont hazelnut and Bronte pistachio
Sorbet choice of three flavors - 12
Sorbet flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, passion fruit

Cocktail Menu - ORVM Bar

The Cardinale Cocktail

Thanks to the intuition of Dolce Vita’s symbol barman Raimondo, this cocktail was created at the Orvm Bar during the Jubilee of 1950 in honor of the Swiss Cardinal Spellman. The drink, with its typical ruby red color, shortly became an icon for the Italian mixology around the world.
The Original Cardinale Cocktail - 25
Gin, Riesling from the Rhine, bitter Campari: served in an elegant vintage glass
Cardinale by ORVM, The Essences Cocktail - 25
The original cocktail, tailored to your preferences, uniquely prepared at your table with exclusive handcrafted essences created by our bartenders.
The Delicate Cardinale - 25
Gin, Cardinale wine infuse, Rinomato Bianco, violet liqueur (optional), essence of your choice
Cardinale Reserve - 40
Martell XO Cognac with wine infuse, Campari Cask Tales and orange essence (Aged in cask)

Classic Cocktails

Should you not be able to find your favorite drink in this menu, our team will be delighted to prepare any classic cocktail upon request. -

Legendary Cocktails

Cocktails that represented the world of bartending before the American Prohibition and opening of the Hotel Excelsior in Rome.
Mint Julep - 25
American whiskey, mint leaves, sugar
Manhattan - 25
Canadian or Rye Whiskey, sweet Vermouth, Angostura bitter
Martinez - 25
Old Tom Gin, sweet Vermouth, Maraschino liqueur, Orange bitter
Old Fashioned - 25
Bourbon whiskey, sugar cube, Angostura bitter
Sazerac - 25
Cognac or rye whiskey, Absinthe, Peychoud bitter, sugar cube
Alaska - 25
KiNoBi Gin, yellow Chartreuse, Italicus
Suffering Bastard - 25
Martell Cognac VSOP, Beefeater Gin, Lime juice, Angostura bitter, Ginger Beer
Last word - 25
Beefeater Gin, green Chartreuse, Maraschino Liqueur, lime juice

Vintage & Limited ORVM Cocktails

The Professor - 50
Cognac Martell Cordon Bleu, Amaro Nonino, Violet liqueur, Absinthe
La Dolce Vita - 50
Handcraft liqueur extract of Mediterranean herbs, Hechicera Rum Agricolo, Sugar syrup, Champagne
Velvet Brumble - 50
Cognac Pale & Dry, Ki No Bi Gin, lemon juice, Port 20 years, Handcraft liqueur extract of blackberries
Elisir di Negroni - 50
Redistilled bitter, white vermouth bianco, Handcraft Tonka bean extract, Spry of Martell XO Cognac

The History of Excelsior through cocktails

Excelsior 1906: Rsrv 4.5 Champagne, Absolut Elix Vodka, orange reduction, rose water, vanilla essence - 25
On January 17th 1906, the local authorities, including the Prime Minister Alibrandi and the press, were invited to the inauguration dinner of Rome’s new grandiose Hotel “The Excelsior”.
1907, Clover Club: Beefeater Gin, Raspberry syrup, Lemon juice - 25
Between 1901 and 1926, the Queen of Italy Margherita used The Excelsior as a “playground” for her court. Her motto was: “always be present, wherever possible, to amaze the popular fantasy and imagination”.
1915, Singapore Sling: Gin, Heering Cherry Liqueur, Triple Sec, Benedictine, Grenadine, Pineapple juice, Lemon juice, Angostura bitter - 25
Singapore has always had a key role for wealthy European traders on the route to India and artists in search of inspiration. Writers such as Somerset and Kipling, clients at the Excelsior, were great connoisseurs of this cocktail, as Asian of origin as Italian in the ingredients. To follow is the original recipe created at Raffles Hotel in 1915.
1918, Aviation: KiNoBi Gin, Maraschino liqueur, Crème de violette, Lemon juice - 25
During World War I, the international skies were overflown by real legends of the aviation: the “Red Baron” Manfred von Richthofen, the greatest aviator of all time, as well as the Italian hero Francesco Baracca, a client of the Excelsior, who was raising rumors with his fighter biplane Spad XIII. In the same period, in 1918, the cocktail Aviation was born.
1919, Negroni: Gin, Sweet Vermouth, Campari Bitter - 25
In this year, the XVIII Amendment to the Constitution of the United States, which prohibited the production and trade of alcoholic beverages, was approved and was activated on January 16th of the following year until 1933, giving life to the era of Prohibition.
1927, Boulevardier: Bourbon whiskey, Sweet Vermouth, Campari Bitter - 25
When also the Via Veneto was constantly crowded by paparazzi and “boulevardiers”, French word referring to the elegant, sharp frequenters of the boulevards, the omonymous cocktail was created for the tycoon Erskine Gwynne by Harry McElhone at the Harry’s Bar in Paris and first appeared in his book Barflies and Cocktails, dated 1927
1930, Bobby Burns: Scotch whisky, Sweet Vermouth, Benedectine - 25
The memorable meetings between Tennessee Williams and Anna Magnani are just an example to explain how The Orvm Bar has always been a place of gathering and inspiration for many international writers and playwrights. A cocktail that more than any other represents this atmosphere is a tribute to the XIX Century Scottish poet Robert Burns.
1933, MAI TAI (Beaumont - Gantt’s recipe): White rum, Sark rum, Lime juice, Grapefruit juice, Falernum, Cointreau, Angostura bitter, Absinthe - 25
In the summer days of 1944, the Allied forces guided by General Clark were setting up temporary headquarters at The Excelsior, and the Orvm Bar quickly became the shelter of every officer in town. The tiki style, that recreated the exotic atmosphere of the Pacific islands where the Allied armies had faught, was widely enjoyed by the customers looking for a new start.
1938, Vieux Carre: Cognac, Rabbit Hole whiskey, Martini Rubino, Benedectine, Angostura bitter, Peychaud bitter - 25
The opening of Rome’s famous studios Cinecitta in 1937 gave birth to a flow of new arrivals at the Excelsior, considered the most elegant Hotel to stay at. The following year, barman Walter Bergeron of New Orlean’s Hotel Monteleone created this legendary cocktail.
1941, Moscow Mule: Vodka Elyx, Lime juice, Ginger beer - 25
Alternatively, feel free to ask our bartender for your favorite twist on the classic on this drink like: Gin Mule, Bohemian Mule, French Mule, Italian Mule, New Orleans Mule many more...
1985, Rallye: Campari bitter, Cedrata,Lemon juice, Soda - 25
On January 28th 1985, Michael Jackson and the USA for Africa Foundation recorded the single We Are the World. In the following years, many artists who had taken part to the event would choose the Excelsior as accommodation for their days in the Eternal City.
2.0 New York Sour: Rye Whiskey or Bourbon, Simple syrup, Fresh lemon juice, Red wine - 25
Peter Higgs – awarded the Nobel prize in 2013, he discovered the Boson theory, also known as the “God particle”, revealed in 2012 at CERN. It is a particle that allows the various components of matter to interact with each other and to aggregate. As well as this drink which in a harmonious and natural way links the hedonistic world to that of aged spirits

Handcrafted Cocktails

The Gentleman - 25
Bourbon whiskey, Pernod, White port, White bitter
Spicy Whisper - 25
Mezcal, Orange liqueur, Agave syrup, Grapefruit soda, Tabasco
Ginger Gin - 25
Ginger syrup, Pineapple juice, Cranberry juice, La Hechicera rum
Orient Express - 25
Vodka, Homemade soda with infusion of cardamom, Cinnamom, Cloves, Fennel seeds, Orange peel, Ginger
Gin & Roses - 25
KiNoBi Gin, Tonic water, Verbena lemongrass infusion, Honey, Wild rose buds
Misty Rose Martini - 25
Vodka, St. Germain, Wild rose buds infusion
Malik - 25
Rye Whiskey, Red Vermouth, Grand Marnier, Drops of Chocolate Bitter
Pablo - 25
Cherry infused gin, Sherry fino, Frangelico, Drops of balsamic vinegar, Drops cherry syrup
Flowering - 25
Campari Bitter, Mancino Sakura, Elderflower liqueur, Essence of roses
Mediterraneo - 25
Bourbon whiskey, natural extract of Mediterranean botanicals, sugar, Drops of Tonka beans

ORVM Sparkling Cocktails

These cocktails want to be a tribute to the works of art of the artists, who with their lines, warm colors and enveloping shades, embellish the Orvm Bar, accompanying our guests on a complete sensory journey made of pure emotions.
Champagne Cocktail - 25
Cognac Martell VSOP, sugar cube, Angostura bitter, Grand Marnier, Champagne
Kir Imperial - 25
Homemade Crème de Fraise, Rsrv 4.5 Champagne
French 75 - 25
Gin, Lemon juice, Sugar, Rsrv 4.5 Champagne
Silk & Velvet - 25
St. Germain, Peychoud bitter, Sugar cube, Champagne, Eau de rose
Bee Bee Fizz - 25
Grey Goose Pear, Orange bitter, Rinomato Bianco, Jasmine syrup, Champagne
Cinecittà - 25
Champagne, Hand crafted extract of apricot and dates

Alcohol Free Drinks

Fruit Punch - 22
Pineapple juice, Cranberry juice, Lime juice, Horchata, Granadine
VJO - 22
Lime juice, Cranberry juice, Citrus essences, Falernum
Madamoiselle - 22
Cedrata, Lime juice, Cranberry juice, Bitter syrup, Soda
Profumino - 22
Agave syrup, Pink grapefruit soda, Lime juice, Coriander essential drops