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Restaurant Doney
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Porcini mushrooms - Menu

Porcini mushrooms Menu

As from September 25th, Doney Restaurant will dedicate a menu to porcini mushrooms.
Fried pizza with burrata cheese and raw porcini mushrooms - 20
Polenta bruschetta with sautéed porcini mushrooms and fondue from Comte cheese - 20
Pappardelle pasta with porcini mushrooms - 22
Potato gnocchi, parmesan aged 30 months, porcini ragout and truffle - 26
Buffalo meat strips with gattinara wine sauce, potatoes and grilled porcini mushrooms - 28

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

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
Culatello from Zibello with rosemary and fig focaccia - 24
Carpaccio of roastbeef black angus with puntarella salad, candied apricots and black summer truffle - 26
Broad beans cream and chicory with cacioricotta cheese from Tuscia - 20
Buckwheat frisella with zucchini scapece, stracciatella cheese and n'duja, typical Calabrian salami - 24
Buffalo mozzarella with datterino tomatoes, Tuscia extra virgin olive oil and basil - 22
Pancakes with blue fish whitebait baby, pumpkin flowers on sweet peas and mint crush - 24
Savory pie with escarole, Cetara anchovies, olive pesto, marjorana and almonds - 24
Seafood mortadella with sea bass, purple shrimp, pistachio from Bronte and black pepper - 25

Pasta & Rice

Rice and peas with devilled cuttlefish, peas and squacquerone cheese - 24
Tortelli with parmesan eggplant, parmigiano Reggiano DOP and basil - 22
Spaghettone pasta from Gragnano with Piennolo cherry tomatoes and basil - 22
Burnt wheat strozzapreti pasta with ciauscolo salami, smoked scamorza cheese and bran pepper - 24
Tagliolini pasta with smoked chili pepper, raw swordfish, courgettes and sea urchins - 26
Scialatielli pasta olive oil, garlic, chilli, red prawns, lemon and capers - 26
Vero artisanal linguine pasta with clams and tuna eggs - 26
Gazpacho with San Marzano tomato, basil, gurnard fish, mint and courgette flowers - 24

Main Courses - Fish

Full steam ahead - steamed seafood salad with leccino olive oil and lime - 32
Turbot cutlet and scampi meunière style with panzanella, tomato and oregano - 34
Tempura of pin squid and moeche crabs with courgette flowers and mint - 30
The "cod" en papillote with potatoes, Gaeta olives and wild fennel - 28

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 Courses - Meat

Maremma breed beef fillet with lambrusco wine sangria reduction and asparagus gratin - 38
Chuck of veal with romanesco artichoke and potatoes with lemon - 32
Pluma of Cinturello Orvietano piglet grilled marinated with myrtle and served with pickled vegetables - 28
Irish lamb chops scottadito style with aubergine caponata and rosemary potatoes - 38

Dessert

Double espresso tiramisu with sambuca biscuit - 14
Barry Mexique 78% chocolate mousse with extra virgin olive oil, cherries and tonka beans - 14
Basil cheese cake with raspberry and caramelized pine nuts - 14
Peach mousse with crunchy amaretto bisquit and criollo cocoa beans - 14
The Piña colada pineapple tartare, coconut ice cream and rum gelée XO reserve - 14
The Amalfi lemon cloud with lemon flowers, on crunchy short crust with pistachio from Bronte - 14
Composition of exotic fruit with sorbet (vegan) - 14
Cassatine of ice cream with strawberries, pistachios and candied fruit meringue - 14
Choice of three flavors of ice cream - 12
Ice cream flavors: vanilla cream, Venezuela extra dark chocolate, from Piedmont hazelnut and Bronte pistachio
Choice of three flavors of ice sorbets - 12
Ice cream flavors: lemon, raspberry, strawberry, lime and ginger, basil and pine nuts, peach, and passion fruit

All Day Dining Menu

Salads

Caesar salad with lettuce, chicken breast, bacon and grana cheese - 22
Tuna belly with soncino salad, olives, capers and balsamic vinegar - 26
Radicchio chicory from Treviso with walnuts, pears and Roquefort - 22
Rocket salad and green apple with Norwegian smoked salmon - 26
Mixed seasonal salad - 15

Cold cuts

La Norcineria: platter of typical cold cuts from Norcia, cheeses and rosemary focaccia - 26

Sandwiches

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

Pizza

Napoli - 24
tomatoes, mozzarella and anchovies
Margherita - 24
tomato, mozzarella and basil
La Bufalina - 26
Focaccia with cherry tomatoes, buffalo mozzarella and basil
Doney Gourmet - 45
with porcini mushrooms, caciocavallo Podolico cheese and white truffle

Pasta

Spaghettone pasta from Gragnano with Piennolo cherry tomatoes and basil - 22
"Senatore Cappelli" organic wheat linguine pasta with clams and dried tuna eggs - 22
Tonnarelli pasta with pecorino DOP cheese, extra virgin olive oil and black pepper - 22
Cream of pumpkin soup with mushrooms and rosemary croutons - 20

Burgers

Amatriciano burger with bacon, pepper, artichoke and pecorino romano cheese - 26
Sicilian Burger with yellow fin tuna, Trapani pesto, baked tomatoes and mint - 28
Parmesan Burger with parmesan cheese, grilled aubergines, tomatoes and basil - 26
Doney Burger with lettuce and tomato - 26

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 - 26
Hummus with crunchy vegetables and focaccia - 20
Spinach, fennel and walnut salad - 18
Scottish smoked salmon, with capers and mustard sauce - 24

Dessert

Barry Mexique 80% chocolate - 14
Chocolate mousse, extra virgin olive oil and tonca bean - 14
Tiramisu with double Arabica espresso and anise-scented biscuits - 13
Warm annurca apple pie, cinnamon caramel and hazelnut linzer - 14
Black Forest with bourbon vanilla mousse, and black cherry pan spice - 14
Sicilian bitter orange mousse with soft pizzuta almond nougat - 14
Chestnuts and walnuts, biscuit parfait with walnuts liquor and pomegranate sauce - 14
Ivory Coast chocolate opera cake with Arabica coffee ganache - 14
Three flavors of Ice cream - 12

Cocktail Menu - ORVM Bar

Cocktail Menu - ORVM Bar

Discover the collection of our fragrances, which you can choose to personalize your cocktail. To help you choose the right fragrance to suit your personality. A symphony of wonderful perfumes awaits you, let yourself be moved...

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: Gin, Riesling from the Rhine, bitter Campari: served in an elegant vintage glass - 25
Cardinale by ORVM, The Essences Cocktail: The original cocktail, tailored to your preferences, uniquely prepared at your table with exclusive handcrafted essences created by our bartenders. - 25
The Delicate Cardinale: Gin, Cardinale wine infuse, Rinomato Bianco, violet liqueur (optional), essence of your choice - 25
Cardinale Reserve: Martell XO Cognac with wine infuse, Campari Cask Tales and orange essence (Aged in cask) - 40

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: American whiskey, mint leaves, sugar - 25
Manhattan: Canadian or Rye Whiskey, sweet Vermouth, Angostura bitter - 25
Martinez: Old Tom Gin, sweet Vermouth, Maraschino liqueur, Orange bitter - 25
Old Fashioned: Bourbon whiskey, sugar cube, Angostura bitter - 25
Sazerac: Cognac or rye whiskey, Absinthe, Peychoud bitter, sugar cube - 25
Alaska: KiNoBi Gin, yellow Chartreuse, Italicus - 25
Suffering Bastard: Martell Cognac VSOP, Beefeater Gin, Lime juice, Angostura bitter, Ginger Beer - 25
Last word: Beefeater Gin, green Chartreuse, Maraschino Liqueur, lime juice - 25

Vintage & Limited ORVM Cocktails

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

The History of Excelsior through cocktails

Excelsior 1906: Rsrv 4.5 Champagne, Absolut Elix Vodka, orange reduction, rose water, vanilla essence - 25
1907, Clover Club: Beefeater Gin, Raspberry syrup, Lemon juice - 25
1915, Singapore Sling: Gin, Heering Cherry Liqueur, Triple Sec, Benedictine, Grenadine, Pineapple juice, Lemon juice, Angostura bitter - 25
1918, Aviation: KiNoBi Gin, Maraschino liqueur, Crème de violette, Lemon juice - 25
1919, Negroni: Gin, Sweet Vermouth, Campari Bitter - 25
1927, Boulevardier: Bourbon whiskey, Sweet Vermouth, Campari Bitter - 25
1930, Bobby Burns: Scotch whisky, Sweet Vermouth, Benedectine - 25
1933, MAI TAI (Beaumont - Gantt’s recipe): White rum, Sark rum, Lime juice, Grapefruit juice, Falernum, Cointreau, Angostura bitter, Absinthe - 25
1938, Vieux Carre: Cognac, Rabbit Hole whiskey, Martini Rubino, Benedectine, Angostura bitter, Peychaud bitter - 25
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
2.0 New York Sour: Rye Whiskey or Bourbon, Simple syrup, Fresh lemon juice, Red wine - 25

Handcrafted Cocktails

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

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: Cognac Martell VSOP, sugar cube, Angostura bitter, Grand Marnier, Champagne - 25
Kir Imperial: Homemade Crème de Fraise, Rsrv 4.5 Champagne - 25
French 75: Gin, Lemon juice, Sugar, Rsrv 4.5 Champagne - 25
Silk & Velvet: St. Germain, Peychoud bitter, Sugar cube, Champagne, Eau de rose - 25
Bee Bee Fizz: Grey Goose Pear, Orange bitter, Rinomato Bianco, Jasmine syrup, Champagne - 25
Cinecittà: Champagne, Hand crafted extract of apricot and dates - 25

Alcohol Free Drinks

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