Ribot

Ribot

Restaurant Menu

AppetizersRibollita Soup 11.Assorted Italian braising greens & cannellini beansMediterranean Mussel Soup 12.Prince Edward Island mussels, slow roasted tomatoes, fennel & saffron aioliButternut & Acorn Squash Soup 9.Farmers’ market winter squash with sour cream & chivesUmbrian Chickpea Soup 10.Arbequina olive oil and fresh rosemaryBeef Filet Carpaccio 15.Winter truffle, aged pecorino Romano and rucolaYellow Fin Tuna & Spanish Mackerel Tartar 14.Genovese basil, lemon zest & spicy pepper oilGrilled Flatbread with Tomato Tapenade 12.Rustic pizza with fresh mozzarella and toasted pine nutsThree Cheese Soufflé 14.Parmesan, pecorino and goat cheese with baby greens & Arbequina olivesPolenta e Porcini 15.Soft golden polenta with fresh porcini mushrooms and white truffle oilAged Prosciutto & Mozzarella di Bufala 15.Served with oven roasted organic radishesChar grilled Portobello ‘alla Modenese’ 12.On a bed of roasted scallions, fingerling potatoes and chorizoHoney Glazed Quail 14.Green lentils, forest mushrooms, cipollini onions & house cured pancettaWood Roasted Organic Root Vegetables 14.House cured pancetta & balsamic fresh herb dressingSaladsRucola & Duck Prosciutto 16.Poached Anjou pears and gorgonzolaPolletto Ruspante 15.Free range grilled chicken, Romaine lettuce, sweet garlic anchovy dressing, Pecorino croutonsMoroccan Warm Goat Cheese ‘Petatou’ 12.Steamed Red Bliss potatoes, black olives & herbsPasta & RiceRisotto ‘Zafferano e Cavoli’ 22.Carnaroli rice with saffron, toasted cauliflower, wild leeks and parmigiano ReggianoGnocchi Funghetto 18.Home made potato gnocchi, chanterelle mushrooms and truffle butterHomemade Fettuccine 18.Free range veal ragoutTrofie al Pesto 17.Hand rolled pasta with Genovese pesto, new potatoes and string beansPenne al Gambero 19.Sautéed tiger shrimp with spinach and burst cherry tomatoesBucatini alla Carbonara 16.Free range eggs and house cured pancettaSpaghetti Cacio e Pepe 15.Artisanal pecorino Romano and freshly ground black pepperPaella ‘Andalucia’ (for two) 34.Lobster, chicken, mussels, clams, peas and piquillo peppersOven Baked Lasagna 17.Organic braised meat, pecorino béchamel and tomatoFish & MeatFennel Pollen Crusted Wild Salmon 25.Autumn squash and mixed bean ragout‘Dentice saltato’ 27.Seared Red Snapper, market slow-roasted eggplant, pine nuts, tomato confit and herb chipsGrilled Skewered Calamari & Prawns 23.Herb crusted on a bed of warm chickpea and tomato saladSeared Whole Mediterranean Branzino MP.Filleted and served with Fennel potato gratin and shaved fennel saladTartar Piemontese 23.Prime beef filet with cornichons, shallots, capers, parsley and string potatoesRoasted Berkshire Porchetta 26.Slow roasted suckling pig with rosemary crushed potatoes and cavolo neroFiletto “Pepe Verde” (10 oz) 35.Free range beef filet with a green pepper corn sauce, forest mushrooms & crispy golden potatoesChicken Cacciatora 25.Farm raised chicken, chive polenta cake, toasted corn and forest mushroomsRoasted Mint Pesto Crusted Rack of Lamb 31.Free range Australian Lamb, Served with cous cous and Moroccan spiced datesBraised Duck ‘Hachis Parmentier’ 29.Clay pot baked Muscovy duck, Hudson Valley foie gras and truffle celery potatoes‘Prugnolo’ Braised Short Ribs 28.Served with sweet garlic mashed potatoes, Roasted Brussels sprouts and baby carrots

 

PLEASE NOTE: All menu items and prices are subject to change.



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