18.00
An antipasti sampler
111 사진 개
메뉴Lunch Menu 6Restaurant Week Lunch Menu 2Restaurant Week Dinner Menu 3Pre-Theatre Menu 9Ala-Carte Dinner Menu 9
Lunch Menu
Our dishes are prepared with very little salt
First Courses
Quail's Nest of Fonduta (1998) *
14.00
With Quail's Eggs
Minestrone Giardiniera (1906) *
9.00
San Daniele Prosciutto Imported From Italy (2003)
16.00
With a fantasy of Melons
Oven Baked Onion (2015)
16.00
Filled with a delicate fontina puree-wow!
Roasted Fresh Peppers Alla Bagna Cauda (1962) *
12.00
Eat like a Pope! It has been widely reported by the Italian press that Bagna Cauda is a favorite of Pope Francis. Bagna Cauda is a classic dish of Piemonte, where the Pope's family still resides in Portacomaro, Asti
Rollatine of Imported Piemontese Robiola in Grilled Zucchini (1995) *
12.00
Soup of Puréed Roasted Vegetables (2011)
9.00
Our Own Low-Salt Home-Smoked Atlantic Salmon (1992)
14.00
Salads
varying daily; Salad taken as a main course will be served as a full portion and charged from $19
Roasted Red Beets (1993) *
11.00
With Lolla Rosa
White On White Salad (2009)
11.00
Jicama, radish, white Turnip and hearts of Celery
Compositore Di Musica E Piatti Ultimi (1962) *
11.00
Finocchio and Parmigiano Salad (1970)
11.00
Insalata Fantasia (2009)
11.00
Fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more
Fresh Mushrooms Alla Schobert (1735-1767) *
11.00
Mesclun Greens
7.00
Salad of Imported Mozzarella Di Bufala (1973)
15.00
Cherry Stem Tomatoes, and fresh Basil
Pasta and Risotto
first course portion; Pasta or Risotto taken as a main course will be served as a full portion and charged from $21
Tajarin" (Tagliarini) (1906) *
12.00
In a tomato sauce with oven-roasted tomatoes
Gnocchetti Ai Formaggi Piemontesi (2001) *
13.00
Paccheri in a Tomato and Basil Sauce (2014)
12.00
Linguine Al Pesto (1914)
12.00
In the authentic style of Genova
Risotto Alla Piemontese (1906) *
14.00
With wild Porcini mushrooms
Risotto Al Cambozola (2009)
13.00
Flavored with Gorgonzola Camembert
Risotto Al Rosé Champagne (1973)
13.00
Agnolotti ~ Made By Hand (1906) *
13.00
Crespelle Alla Savoiarda (1962)
12.00
Whole Wheat Dececco Penne (2005)
12.00
With a ragu of meat sauce~ a delicious pairing
Lingue Di Passero Al Paté D'olive (1975)
12.00
Risotto (2014)
13.00
Flavored with roasted red beets
Risotto Alle Erbe (2003)
13.00
Made with extra - virgin olive oil instead of butter, a breakthrough created by Barbetta
Main Courses
varying daily
A Trio of Risotti (2014)
24.00
With roasted red beets: with herbs and extra~virgin olive oil instaed of butter: with Rosé Champagne
Broiled Atlantic Salmon (1962)
23.00
With an herbed sauce and cucumbers
Pacific Bass (2009)
26.00
With Asparagus and Jicama
Charcoal~grilled Pacific Swordfish (1991)
27.00
Over a bed of lentils with a balsamic vinaigrette
Pollo Al Babj (1962) *
25.00
Fegato Veneziana (1962)
27.00
Kosher Calf's Liver in the style of Venice (availability varies daily)
Girello of Veal (2001)
27.00
With mache and tender greens
Maine Diver Scallops (1998)
27.00
Capped with a julienned Yukon potato crust, over a tasty fresh tomato herbs sauce and baby Bok Choi
Fresh Jumbo Lump Crabmeat (2014)
27.00
Sauteed in sherry
Paillard of Chicken (2013)
24.00
With fennel, fennel greens and oven roasted tomatoes
Roasted Rabbit Alla Piemontese (1995) *
27.00
In a white wine-lemon sauce with Savoy cabbage
Desserts
Varying daily: all $12. Our desserts are made with very little sugar
Panna Cotta (1984) *
Gianduja Chocolate Cake (2009) *
Pears Baked in Red Wine Alla Piemontese (1962) *
St. Honoré (1962)
Mousse of Orange Bittersweet Chocolate (2008)
Baked Hudson River Valley Apples (1969)
Lemon and Pistachio Tart (1998)
Amaretto and Mousse of Zabaglione Cake (2005)
Torta Di Nocciole (1992) *
Monte Bianco (1962) *
Red Fruits Soup (1991)
Zuppa Inglese (1906)
Espresso Chocolate Cake (2002)
Macedonia of Fresh Fruits (2002)
Creme Brulée (1962)
Coffee & Tea
Caffé Espresso (1911)
3.50
Sebastiano Maioglio, founder of Barbetta, was the first to import an espresso machine to America in 1911
Decaffeinated Coffee
3.00
Tea
3.00
Decaffeinated Espresso (1962)
3.50
Coffee
3.00
Green Tea (2000)
3.00
Restaurant Week Lunch Menu
$26. Desserts, Coffee, Tea, Beverage included
First Courses
choice of:
Fantasy Salad of Baby Greens
Paccheri in a Tomato and Basil Sauce
With oven~roasted tomatoes
Minestrone Giardiniera
Main Courses
choice of:
Crespelle Alla Savoiarda
Broiled Atlantic Salmon
With an herbed sauce and Cucumbers
Whole Wheat Penne
With a ragu of meat sauce ~ a delicious pairing
Paillard of Chicken
With fennel, fennel greens and oven roasted tomatoes
Restaurant Week Dinner Menu
$42. Desserts, Coffee, Tea, Beverage not included
First Courses
choice of:
Fantasy Salad of Baby Greens
Soup of Pureed Roasted Vegetables
Roasted Red Beets Salad
With Lolla Rosa
Paccheri in a Tomato and Basil Sauce
With oven~roasted tomatoes
Main Courses
choice of:
Crespelle Alla Savoiarda
Broiled Atlantic Salmon
With an herbed sauce and Cucumbers
Bue Al Barolo
The tenderest of beef braised in red wine with Polenta, loose and crisp
Whole Wheat Penne
With a ragu of meat sauce ~ a delicious pairing
Paillard of Chicken
With fennel, fennel greens and oven roasted tomatoes
L'arista
Roast Rack of Pork, roast potatoes, and giant runner beans-a great Tuscan specialty
Desserts
choice of:
Mousse of Orange Bittersweet Chocolate
Fresh Strawberries
With Zabaglione
Pears Baked in Red Wine Alla Piemontese
Pre-Theatre Menu
Pre-Theatre Dinner: Our dishes are prepared with very little salt
Main
Our Homemade Parmigiano Biscotti
Roasted Red Beets Salad
With Lolla Rosa
Soup of Puréed Roasted Vegetables
Paccheri in a Tomato and Basil Sauce
Broiled Atlantic Salmon
With an herbed sauce and Cucumbers
Pacific Bass
With Asparagus and Jicama ($7 extra)
Roasted Rabbit Alla Piemontese
In a white wine-lemon sauce with Savoy cabbage ($7 extra)
Fresh Jumbo Lump Crabmeat
With wild rice sauteed in sherry ($10 extra)
Roasted Filet Mignon
With a red wine sauce ($10 extra)
Roast Fresh Peppers Alla Bagna Cauda
Eat like a Pope! It has been widely reported by the Italian press that Bagna Cauda is a favorite of Pope Francis. Bagna Cauda is a classic dish of Piemonte, where the Pope's family still resides in Portacomaro Monferrato, Piemonte
Minestrone Giardiniera
Crespelle Alla Savoiarda
Whole Wheat Penne
With a ragu of meat sauce ~ a delicious pairing
Charcoal-Grilled Wild Pacific Swordfish
Over a ragu of Lentils with a warm balsamic vinaigrette ($7 extra)
Paillard of Chicken
With fennel, fennel greens and oven roasted tomatoes
Bue Al Barolo
The tenderest of beef braised in red wine with Polenta loose and crisp
L'arista
Roast Rack of Pork, roast potatoes and giant runner beans - a great Tuscan specialty
Salad of Mesclun Greens
Desserts
Desserts
Our desserts are made with very little sugar
Coffee
Coffee
58.00
Sparkling
Spumante "I Love You" Villa Jolanda N.V.
15.00
Brut Rose Champagne Cuvee Leonie, Canard-Duchene, N.V.
19.00
Brut Blanc De Blanc Trento Metodo Classico Doc Ferrari, N.V.
15.00
A Selection of Piemontese Wines By the Glass
White Wine
Arneis Blange Doc Ceretto 2016
15.00
Chardonnay Delle Langhe Doc La Spinona 2015
16.00
Gavi Docg Marchesi De Barolo 2017
14.00
Red Wine
Pinot Noir, Monte Degli Angeli, 2016
15.00
Gattinara Docg Travaglini 2013
18.00
Barolo Riserva Docg Terre Del Barolo 2010
19.00
Barbera D'asti Docg Cascina Castlet 2015
14.00
Barbaresco Riserva Docg Terre Del Barolo, 2011
17.00
Dessert Wine
a sparkling dessert wine
Moscato D'asti Docg Cascina Castlet
13.00
Birra Menabrea
Birra Menabrea
8.00
A delicious premium pilsner beer from Piemonte
Ala-Carte Dinner Menu
Our dishes are prepared with very little salt
Hors D'oeuvre
varying daily
Antipastini (2014)
22.00
An antipasti sampler
Quail's Nest of Fonduta (1998) *
19.00
With Quail Eggs
Rollatine of Piemontese Robiola in Grilled Zucchini (1995) *
19.00
San Daniele Prosciutto Imported From Italy (2003)
19.00
With a fantasy of Melons
Roast Fresh Peppers Alla Bagna Cauda (1962) *
18.00
Eat like a Pope! It has been widely reported by the Italian press that Bagna Cauda is a favorite of Pope Francis. Bagna Cauda is a classic dish of Piemonte, where the Pope's family still resides in Portacomaro Monferrato, Piemonte
Girello of Veal (2001) *
19.00
With mache and tender greens
Our Own Low-Salt Smoked Salmon (1992)
19.00
Smoked on the premises
Oven Baked Onion (2015)
19.00
Oven baked Onion filled with a delicate fontina puree - wow!
Salads
Roasted Red Beets (1993) *
18.00
With Lolla Rosa
White On White Salad (2009)
18.00
Jicama, radish, white Turnip and hearts of Celery
Compositore Di Musica E Piatti Ultimi (1962) *
18.00
Mesclun Greens
10.00
Insalata Fantasia (2009)
18.00
Fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more
Fresh Mushrooms Alla Schobert (1735-1767) *
18.00
Finocchio and Parmigiano Salad (1970)
19.00
Salad of Imported Mozzarella Di Bufala (1973)
19.00
Cherry Stem Tomatoes, and fresh Basil
Soups
Minestrone Giardiniera (1906) *
16.00
Soup of Puréed Roasted Vegetables (2011)
16.00
Pasta
half portion; Pasta taken as a main course will be served as a full portion and charged from $27
"Tajarin" (Tagliarini) in a Tomato Sauce (1906) *
19.00
With oven-roasted tomatoes
Gnocchetti Ai Formaggi Piemontesi (2001) *
19.00
Paccheri in a Tomato and Basil Sauce (2014)
19.00
Linguine Al Pesto (1914)
19.00
In the authentic style of Genova
Agnolotti ~ Made By Hand (1906) *
19.00
Crespelle Alla Savoiarda (1962)
19.00
Whole Wheat Penne (2005)
19.00
With a ragu of meat sauce ~ a delicious pairing
Lingue Di Passero Al Paté D'olive (1975)
19.00
Risotto
half portion; Risotto taken as a main course will be served as a full portion and charged from $29
Risotto Alla Piemontese (1906) *
27.00
With wild Porcini mushrooms
Risotto Al Cambozola (2009)
23.00
Flavored with Gorgonzola Camembert
Risotto Al Rosé Champagne (1973)
23.00
Risotto (2014)
23.00
Flavored with roasted red beets
Risotto Alle Erbe (2003)
23.00
Made with extra - virgin olive oil instead of butter, a breakthrough created by Barbetta
A Trio of Risotto (2014)
30.00
The trio served only as a Main Course: Risotto with red beets, with herbs, and with Rosé Champagne
Fish
varying daily
Broiled Salmon (1999)
36.00
With an herbed sauce and Cucumbers
Fresh Jumbo Lump Crabmeat (2014)
38.00
Sauteed in sherry
Pacific Bass (2009)
38.00
With Asparagus and Jicama
Charcoal~grilled Pacific Wild Swordfish (1991)
38.00
Over a ragu of Lentils and a warm balsamic vinaigrette
Maine Diver Scallops (1998)
38.00
Capped with a julienned Yukon potato crust, over a tasty fresh tomato herbs sauce and baby Bok Choi
Main Courses
varying daily
Bue Al Barolo (1962) *
32.00
The tenderest of beef braised in red wine with Polenta, loose and crisp
Paillard of Chicken (2013)
34.00
With fennel, fennel greens and oven roasted tomatoes
L'arista (2016)
38.00
Roast Rack of Pork, roast potatoes, and giant runner beans - a great Tuscan specialty
Roast Rack of Venison (1994)
39.00
With Hudson River Valley Apple and Pear croquette
Fegato Veneziana (1962)
39.00
Kosher Calf's Liver in the style of Venice; availability varies daily
Pollo Al Babj (1962) *
38.00
Roasted Rabbit Alla Piemontese (1995) *
38.00
In a white wine-lemon sauce with Savoy cabbage
Roast Rack of Colorado Lamb (2002)
39.00
With peas, fava beans, glazed golden pearl onions and caramelized hazelnuts
Bistecca Alla Fiorentina (1992)
49.00
Aged Angus steak charcoal-grilled with extra-virgin olive oil in the mode of Florence with fagioli all'uccelletto (for two persons)
Roasted Filet Mignon (2017)
42.00
With red wine sauce
Desserts
varying daily; Our desserts are made with very little sugar
Panna Cotta (1984) *
18.00
Gianduja Chocolate Cake (2009) *
18.00
Pears Baked in Red Wine Alla Piemontese (1962) *
18.00
Baked Hudson River Valley Apples (1969)
18.00
Mousse of Orange Bittersweet Chocolate (2008)
18.00
Lemon and Pistachio Tart (1998)
18.00
Amaretto and Mousse of Zabaglione Cake (2005)
18.00
Cheese Platter of Assorted Italian Cheeses
20.00
Torta Di Nocciole (1992) *
18.00
Monte Bianco (1962) *
18.00
St. Honoré (1962)
18.00
Zuppa Inglese (1906)
18.00
Espresso Chocolate Cake (2002)
18.00
Creme Brulée (1962)
18.00
Macedonia of Fresh Fruits (2002)
18.00
Coffee & Tea
Caffé Espresso (1911)
5.00
Sebastiano Maioglio, founder of Barbetta, was the first to import an espresso machine to America in 1911
Decaffeinated Coffee
4.00
Tea
4.00
Decaffeinated Espresso (1962)
5.00
Coffee
4.00
Green Tea
4.00
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Barbetta, having celebrated its 100th Anniversary in 2006, is the oldest restaurant in New York that is still owned by the family that founded it.
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