Babbo
Restaurant Menu
A N T I P A S T I
Marinated Fresh Sardines with Black Radishes and Lobster Oil, $11
Warm Tripe "alla Parmigiana", $11
Grilled Octopus with "Borlotti Marinati" and Spicy Limoncello Vinaigrette, $14
Steamed Cockles with Red Chiles and Basil, $13
Three Goat Cheese Truffles with Peperonata, $12
Carciofi alla Romana $13
Roasted Beet Salad with Ricotta Salata, $13
Asparagus "Milanese" with Duck Egg and Parmigiano, $14
Dandelion Salad with Favas and Pecorino Toscano, $14
"Neci con Funghi Misti" $14
Baby Red Oak with Black Olive Blood Orange Citronette, $9
Warm Lamb's Tongue Vinaigrette with Chanterelles, and a 3-Minute Egg, $12
Prosciutto San Daniele with Black Pepper Fett'unta, $13
Pig Foot Milanese with Rice Beans and Arugula, $15
Testa with Pickled Pearls and Thyme Vinaigrette, $10
Babbo Salumi with Cipolle Modenese and Babbo Olives, $12
P R I M I Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen, $19
Spaghettini with Spicy Budding Chives, Sweet Garlic and a One Pound Lobster, $21
Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chiles and Bottarga di Muggine, $19
Bucatini all'Amatriciana with Guanciale, Hot Pepper and Pecorino, $19
Garganelli with Funghi Trifolati, $20
Mint Love Letters with Spicy Lamb Sausage, $18
Calf's Brain "Francobolli" with Lemon and Sage, $18
Goose Liver Ravioli with Balsamic Vinegar and Brown Butter, $19
Pappardelle Bolognese $18
Stinging Nettle Pappardelle with Wild Boar Ragu, $23
Sweet Potato "Lune" with Sage and Amaretti, $17
Homemade Orecchiette with Sweet Sausage and Rapini, $18
Gnocchi with Braised Oxtail, $19
Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles, $19
Linguine with Clams, Pancetta and Hot Chilis, $20
Black Spaghetti with Rock Shrimp, Chorizo and Green Chilis, $25
S E C O N D I
Spicy Two-Minute Calamari Sicilian Lifeguard Style, $23
Whole Grilled Branzino with Orange Braised Fennel and Lemon Oregano Jam, $29
Wild Striped Bass with with Spring Peas, Prosciutto and Pancetta Vinaigrette, $29
Duck with "Barlotto Sporco" and Vincotto, $28
Barbecued Squab with Roasted Beet Farroto and Porcini Mustard, $27
Grilled Quail with "Scorzonero alla Romana" and Saba, $27
"Rabbit alla Cacciatora" with with Spring Peas, Carrots and Tarragon, $28
Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinegar, $26
Grilled Pork Chop with Cipolline, Carciofi and Aceto Manodori, $29
Grilled Lamb Chops "Scottadita" with Jerusalem Artichokes, Shiitakes and Cumin Yogurt, $29
"Brasato ai Porcini" Braised Beef with Porcini and Marsala, $29
Barbecued Skirt Steak with Asparagus "alla Piastra" and Salsa Verde, $27
Grilled Turbot for Two with Roasted Jerusalem Artichokes, $59
Grilled Ribeye with Ramps and Aceto Manodori, $65
C O N T O R N I
Roasted Beet Farotto, $7
Babbo Greens with Roasted Shallots, $7
Rapini with Roasted Garlic, $7
Charred Spring Onions with Roasted Shallots, $7
Roasted Potatoes with Rosemary, $7
P A S T A T A S T I N G M E N U
Black Tagliatelle with Peas and Parmigiano Gavi, Valditerra 2002 Asparagus and Ricotta Mezzalune with Scallion Butter "Vespa Bianco," Bastianich 2000
Garganelli with Funghi Trifolati Carema, Ferrando 1998
Marco's Pyramids with Passato di Pomodoro Val di Cornia Suvereto "Tabaro," Lorella Ambrosini 2002
Pappardelle Bolognese Montepulciano d'Abruzzo "Vigneto Cocciapazza," Torre dei Beati 2001
Triple Cream Goat Cheese with Meyer Lemon Marmellata Picolit "Monasterium," Walter Filiputti 1999
Saffron Panna Cotta with Kumquats and Tangerine Sorbetto Moscato d'Asti "Clarte," Elio Perrone 2002
$59 per person, requires participation of entire table (Accompanying wines $45 per person, as listed)
T R A D I T I O N A L T A S T I N G M E N U
Coppa with Raw Asparagus and "Caprino" Grechetto "Grecante," Arnaldo Caprai 2002
Pappardelle with Morels and Thyme Langhe Chardonnay "L'Angelica," Rocche dei Manzoni 2000 Carmignano, Artimino 1999
Duck Tortelli with "Sugo Finto" Rosso del Lazio "Racemo," L'Olivella 1999
Grilled Guinea Hen with Ramps and Arrope "Vespa Rosso," Bastianich 2000
Coach Farm's Finest with Cherry Mostarda Franciacorta Brut, Contadi Castaldi NV
Coconut and Lime Semifreddo Moscato d'Asti "Clarte," Elio Perrone 2002
Chocolate Hazelnut Cake with Orange Sauce and Hazelnut Gelato Albana Passito, Tre Monti 2001
$65 per person, requires participation of entire table
D O L C I E F O R M A G G I
Chocolate Hazelnut Cake with Orange Sauce and Hazelnut Gelato, $9
Warm Plum Crostata with Sage Gelato,$9
Sweet Corn Crema Bruciata $9
Saffron Panna Cotta with Peaches, Sweet Basil and Peach Sorbetto, $9
Hudson Valley Schiacciata with Concord Grapes, Honey and Vanilla Gelato, $9
Torta di Pera e Polenta with Zabaglione di Vespa, $9
Pistachio and Chocolate Semifreddo $9
Biscotti and Cookies $8
Assortment of Gelati and Sorbetti $8
Selection of Three Cheeses, $12 Selection of Five Cheeses, $15 Selection of Seven Cheeses, $18 Robiola Cravanzina Pecorino Rossalino Toma Piedmontese Coach Farm's Finest Taleggio Latte Crudo Gorgonzola Piccante Parmigiano Reggiano
PLEASE NOTE: All menu items and prices are subject to change.
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