Our Menus
Explore an Authentic Italian Restaurant in Rome at Restaurant Doney
Doney Cafè Menù
From the Display
Morning Pastries
4
Croissant, Bronte pistachio croissant, Raspberry croissant, Pan au chocolat, Chocolate and vanilla cream Suisse, Double puff pstry flan with custard and strawberries, Roman maritozzo with custard and whipped cream, Italian brioche with custard and chocolate, Venetian brioche with custard and almonds, Mini cream and chocolate bombs
Sandwiches
6
Mozzarella, tomato, basil Tuna, lettuce, mayonnaise, tomato Roast beef, rocket, grana Whole grain bread with smoked salmon Piedmont Fassona Bresaola, baby spinach, Parmigiano Reggiano Ham and cheese toast
Panini
8
Savory croissant with grilled eggplant, mint, feta cheese Focaccia with tomato, grilled vegetables, basil pesto Tortillas with guacamole, spicy salami, and fresh cheese (primo sale) Wholegrain bun with San Daniele prosciutto and buffalo mozzarella
From the Kitchen
SANDWICHES & BURGERS
Avocado toast with rocket, smoked salmon
20.00
Club sandwich with chicken, lettuce, bacon, egg, tomato
28.00
Vegetarian club sandwich with grilled vegetables
24.00
Beef burger with tomato and lettuce
24.00
Amatriciana-style burger with Norcia guanciale, Roman artichoke, pecorino cheese
26.00
Mini Cheese Burger (3 slices)
18.00
SALADS
Buffalo mozzarella, beefsteak tomato, basil and extra virgin olive oil
18.00
Niçoise salad with green beans, potatoes, tomatoes, tuna and olives
22.00
Caesar Salad with lettuce, chicken, pancetta, and Parmesan cheese
20.00
Chickpea hummus with vegetable crudités and pita bread
18.00
Spelled salad with seasonal vegetables
20.00
PIZZA
Margherita (Tomato, mozzarella, basil)
20.00
Bufalina (Focaccia with datterino tomatoes, buffalo mozzarella, basil)
24.00
Napoli (Tomato, mozzarella, anchovies from Cetara)
22.00
Capricciosa (Tomato, mozzarella, mushrooms, artichokes, olives, egg)
22.00
Vegetariana (Grilled seasonal vegetables and smoked scamorza cheese)
20.00
PASTA
Spaghettone di Gragnano with “piennolo” cherry tomatoes and basil
18.00
Durum wheat tonnarelli with cacio (cheese) and black pepper
20.00
Scialatielli with zucchini flowers and shrimp
24.00
Rigatoni with Amatriciana sauce (tomato, guanciale, and pecorino cheese)
20.00
MAIN COURSES
Grilled sliced Beef with rocket and parmesan
24.00
Grilled Tuna belly with seasonal vegetables
22.00
Grilled Chicken breast with potatoes or grilled vegetables
20.00
FRITTO ROMANO
Fried zucchini flowers with mozzarella and anchovies
16.00
Tomato supplì “al telefono” with mozzarella and basil
16.00
Breaded mozzarella sandwich
16.00
ARTISANAL ICE CREAMS & SORBETS
Creamy | Chocolate – Stracciatella – Pistachio – Vanilla
6.00
Fruity | Strawberry – Lemon – Mango – Peach
6.00
DESSERTS
Ricotta cheese and visciole jam pie
6.00
Berry éclair
6.00
Chocolate and hazelnut gianduiotto
6.00
Tiramisu
6.00
Tartlet with fruit berries
6.00
Meringue tartlet with Amalfi lemon cream
6.00
Fruit Salad
10.00
Doney Cafè Menù
Breakfast Menu - Doney Restaurant
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
Menu à la carte - Doney Restaurant
Appetizers
Served at Doney Restaurant from 12:30 pm to 3:00 pm and from 7:00 pm to 10:30 pm
Culatello from Zibello PDO (rump prosciutto) ham with figs and rosemary focaccia
24
Roast beef carpaccio with Caciocavallo Podolico cheese and black tru e
22
Bu alo mozzarella with datterino heirloom tomatoes, Tuscia EVO oil and basil
20
Vegetable tempura with with blossoming herbs, peach and mint salad
20
Squash blossom with thistle Caciofiore cheese and cherry honeycomb
18
Crab millefeuille, smoked salmon and avocado
24
Whitebait fritters, lime and mint on fava bean puree with chicory
32
Snapper and king prawn tartare with mango and passion fruit chutney
24
First Courses
Spaghetti from Gragnano with Piennolo cherry tomatoes and basil
22
Scialatielli “ajo, ojo e... peperoncino” with red prawns, lemon and capers
26
Organic wheat linguini with clams and cured tuna roe
26
Cacio e pepe tonnarelli with DOP Roman Pecorino cheese and black pepper
20
Carnaroli Acquarello risotto with tomato, spicy sausage, burrata and amberjack tartare
22
Tortelli filled with eggplant parmigiana, Parmigiano Reggiano DOP and basil
20
Paccheri pasta with scorpion fish, king prawn and mussel ragout
24
Fish Main Course
Steamed seafood and line caught fish salad with Leccino olive oil and Sicilian citrus
26
Skate, baby octopus, razor clam, mussel, octopus soup with Sardinian fregola and wild fennel
24
Fillet of turbot fish meunière with tomato and oregano panzanella
28
Grilled tuna belly with wild fennel pesto and eggplant caponata
24
Tuna fillet tartare with Sicilian citrus and Lipari DOP capers
25
Meat Main Course
Beef fillet with Lambrusco sangria reduction with potato and green beans with mint
30
Grilled lamb cutlets with thyme potatoes and Romanesque artichoke
26
Grilled Abruzzese beef Picanha with smashed avocado, escarole with sweet dried peppers
26
Chianina beef fillet tartare with robiola cheese and zucchini in sour cherry vinegar
25
Desserts
Tiramisù with sambuca donuts
10
Dark chocolate mousse Barry 75% with extra virgin oil and tonka bean
10
Wild strawberries with caramel ice cream and Bronte pistachio
10
Amalfi lemon semifreddo with cherry swirl
10
Vanilla cheesecake with raspberry and orange blossom delight
10
Apricot crumble with almonds and chocolate sauce
10
Sliced fresh fruit
10
Ice Creams and Sorbets
Choice of three flavors of ice cream
10
Ice cream flavors: vanilla cream, extra dark chocolate, PGI Piedmont hazelnut, Bronte pistachio, zabaione, sacher
Sorbet choice of three flavors
10
Sorbet flavors: lemon, raspberry, strawberry, lime and ginger, peach, passion fruit
Katara specialties
Mashboos
32
Marinated Halal Chicken, Basmati Rice, Crushed Yellow Peas, raisins, middle eastern spices, dried black lemon and cloves
Mashkhool
34
Shrimps, basmati rice, cinnamon, cardamom, oriental spices, butter, paprika and parsley
Tastings of raw, marinated, grilled and fried fish, for the pleasure of sharing
Grilled octopus and tuna belly and tempura prawn
25
Raw and marinated... of red snapper - yellow fin tuna - red prawn tartare
26
All Day Dining Menu - Doney Restaurant
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 heirloom 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 Pecorino Romano 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
Doney Burger
24
with lettuce and tomato
Fishburger
26
with gilt-head bream, lime, mint, cured roe and spicy escarole
Vegetarian mini-burger
22
Chick pea and lentil mini-veggie burger with buffalo mozzarella and mint zucchini
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 heirloom 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
Vegetable and aromatic herb tempura with creamed eggplant, feta and mint
22
Spaghetti pasta from Gragnano with cherry tomatoes and basil
22
Dessert
Double espresso tiramisu with sambuca donuts
10
Barry São Tomé 78% chocolate mousse with Sicilian orange
10
Ice creams choice of three flavors
10
Ice cream flavors: vanilla cream, Venezuela extra dark chocolate, from Piedmont hazelnut IGT and Bronte pistachio
Sorbet choice of three flavors
10
Sorbet flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, and 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