Soups

• Salad
  
• Roman Broth – beef, lamb, and egg yolks seasoned with lemon and marjoram
  
• Chickpea soup, seasoned with garlic and rosemary
  
• Lentil Stew
  
• Barley Soup

• Aliter Baedinam Sive Agninam Excaldatam – steamed lamb cutlets
  
• Isicia Omentata – ancient
• Roman hamburgers
  
• Minutal Marinum – seafood fricassee
  
• Pullus Fusilis – chicken with liquid filling
  
• Vitellina Fricta – fried veal

• Fabaciae Virides et Baianae – green and Baian beans
  
• Asparagos - asparagus
  
• Carotae et Pastinacae – carrots and parsnips
  
• Braised Cucumbers
  
• Assorted Breads

• Assorted Roman Cheeses
  
• Dulcia Domestica – dates and ground nuts stewed in sweet wine
  
• Patina de Piris – pear souffle
  
• Pepones et Melones – water and honey melons

• Fresh Spring Water
  
• Assorted Sweet Juices
  
• Falernian – the Roman classic wine
  
• Wine of the Opimian Year - the best vintage of ancient Roman wine ever produced
  
• Vinum Diachytum – a luscious wine made from grapes dried for quite some time
  
• Vinum Scillites – a delightful wine used to aid digestion
  
• Passum – a lovely raisin wine
  
• Vinum Dulce – a sweet wine produced from dried grapes produced in the heat of the day.

Menu compiled by: Valeria Casta Valerius
Graphics & Coding: Asenath Amenhotep