Menu

Pizzas

Tradition Roman Style (Thick)
Roman Style Stretch (Thin)

  • Margherita $5 slice / $19 pizza

    Mozzarella, Tomato Sauce, Fresh Basil, Parmigiano Reggiano

  • Pepperoni $6 slice / $23 pizza

    Crisp Crust, Tomato Sauce, Mozzarella, Parmigiano Reggiano, Layered Pepperoni

  • Spinach & Chèvre $5 slice / $20 pizza

    Spinach, Goat Cheese, Provolone, Roasted Garlic

  • Salame Calabrese $6 slice / $23 pizza

    Olli Salame Calabrese, Tomato Sauce, Provolone, Fior Di Latte

  • Funghi $6 slice / $24 pizza

    Mixed Roasted Mushrooms, Fresh Oregano, Mozzarella, Provolone

  • Tricolore $6 slice / $26 pizza

    Prosciutto di Parma, Roasted Cherry Tomatoes, Fresh Arugula, Stracciatella, Mozzarella

  • Italian $6 slice / $22 pizza

    Sweet Italian Sausage, Broccoli Rabe, Roasted Garlic, Mozzarella

  • Meatball $28 pizza

    Tomato Sauce, Mozzarella, Meatball, Ricotta, Basil

Appetizers

  • Garlic Cuscinos $6

    Our signature dough crafted into bite size cushions. Tossed in a blend of olive oil, garlic confit, pecorino cheese, and chives. Served with a side of marinera sauce. (16 count per order)

  • Tricolore Salad $9

    Radicchio, Belgian Endive, Arugula, Parmesan, Lemon Zest, Champagne Vinaigrette

  • A Dozen Baked Wings $15

    Available plain or with Old Bay, Buffalo, or “Roma Signature” seasoning. Comes with either Blue Cheese or Ranch dipping sauce.

  • Meatballs $4

    Beef & Pork, Tomato Sauce, Ricotta

  • Tiramisu $12

    Mascarpone, ladyfinger sponge, espresso, vanilla

Add-ons (whole pizza only)

  • Arugula $2
  • Anchovies $5
  • Basil $2
  • Extra Cheese $4
  • Extra Sauce (Marinara, Blue Cheese, Ranch) $3
  • Italian Sausage $4
  • Meatballs $12
  • Mozzarella $3
  • Mushrooms $4
  • Olives $3
  • Prosciutto di Parma $6
  • Provolone DOP $2
  • Roasted Cherry Tomatoes $3
  • Roasted Garlic $3
  • Salami Piccante $5
  • Stracciatella $4

What is Roman Style Pizza?


The pizza that has been enjoyed in Rome, Italy since the 1960s. With just five ingredients: water, yeast, flour, salt and extra virgin olive oil, it is famous for being light and airy with a silky center and a delicate crispy crust. We use Caputo Nuvola tipo O flour which is best for our three day fermentation process and produces a very digestible crust.