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Barbetta Menu Price of Drink, Desserts, Soup, Salads, Beverages Check Quickly
Barbetta Fish Menu and Prices
|
| Broiled Atlantic Salmon |
$34.00 |
with an herbed sauce and cucumbers (1999) |
| Charcoal |
$38.00 |
grilled pacific wild swordfish over a ragu of lentils and a warm balsamic vinaigrette (1991) |
| Maine Diver Scallops Capped |
$38.00 |
with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998) |
| Fresh Jumbo Lump Crabmeat |
$38.00 |
with wild rice sauteed in sherry (2014) |
| Pacific Bass |
$38.00 |
with asparagus and jicama (2009) |
Barbetta White Menu and Prices
|
| Gavi DOCG Marchesi Di Barolo 2013 |
$12.00 |
|
| Chardonnay Delle Langhe Doc La Spinona 2012 |
$12.00 |
|
| Arneis Blange DOC Ceretto 2013 |
$13.00 |
|
| Sauvignon Blanc Attems |
$12.00 |
friuli venezia giulia, 2013 |
Barbetta Red Menu and Prices
|
| Barolo DOCG Terre Del Barolo 2009 |
$16.00 |
|
| Dolcetto D’Alba Doc Sandrone 2013 |
$12.00 |
|
| Cannonau Di Sardegna (A Former Piemontese Territory) Riserva DOC Sella & Mosca 2010 |
$12.00 |
|
| Barbera D’Asti Docg Cascina Castlet 2013 |
$12.00 |
|
| Pinot Nero DOC M. Degli Angeli 2013 |
$12.00 |
|
Barbetta First Courses Menu and Prices
|
| Antipastini |
$18.00 |
an antipasti sampler (2014) |
| San Daniele Prosciutto Imported From Italy |
$16.00 |
with a fantasy of melons (2003) |
| Soup Of PurA©ed Roasted Vegetables (2011) |
$9.00 |
|
| Rollatine Of Imported Piemontese Robiola In Grilled Zucchini (1995) |
$11.00 |
|
| Roasted Fresh Peppers Alla Bagna Cauda (1962) |
$12.00 |
|
| Quail’s Nest Of Fonduta |
$13.00 |
with quail’s eggs (1998) |
| Asparagus |
$12.00 |
with jicama (2014) |
| Minestrone Giardiniera (1906) |
$9.00 |
|
| Our Own Low-Salt Home-Smoked Atlantic Salmon (1992) |
$12.00 |
|
| FrappA© Of Melons |
$8.00 |
a frothy mixture of melons and berries, a refreshing drink (2014) |
Barbetta Pre-Theatre Dinner $58 Menu and Prices
|
| Our Homemade Parmigiano Biscotti |
|
|
| FrappA© Of Melons |
|
a frothy mixture of melons and berries, a refreshing drink |
| Pacific Bass |
$7.00 |
with asparagus and jicama |
| Salad Of Mesclun Greens |
|
|
| Bue Al Barolo |
|
the tenderest of beef braised in red wine with polenta, loose and crisp |
| Asparagus |
|
with jicama |
| Soup Of PurA©ed Roasted Vegetables |
|
|
| Broiled Atlantic Salmon |
|
with an herbed sauce and cucumbers |
| Crespelle Alla Savoiarda |
|
|
| Desserts |
|
our desserts are made with very little sugar |
| Roasted Red Beets Salad |
|
with lolla rosa |
| Coffee |
|
|
| Charcoal-Grilled Wild Pacific Swordfish Over A Ragu Of Lentils |
$7.00 |
with a warm balsamic vinaigrette |
| Roast Chicken- In A Pomegranate Sauce And Pomegranate Kernels |
|
with chives mashed potatoes |
| Roast Fresh Peppers Alla Bagna Cauda |
|
|
| Minestrone Giardiniera |
|
|
| Roasted Rabbit In A White Wine-Lemon Sauce Alla Piemontese |
$7.00 |
|
| Fresh Jumbo Lump Crabmeat |
$7.00 |
with wild rice sauteed in sherry |
| Paccheri In A Tomato And Basil Sauce |
|
|
| Whole Wheat Dececco Penne |
|
with a ragu of meat sauce a delicious pairing |
Barbetta Beverages Menu and Prices
|
| Green Tea |
$3.00 |
|
| Decaffeinated Coffee |
$3.00 |
|
| Tea |
$3.00 |
|
| Coffee |
$3.00 |
|
| Green Tea |
$4.00 |
|
| Decaffeinated Coffee |
$4.00 |
|
| Decaffeinated Espresso (1962) |
$5.00 |
|
| Coffee |
$4.00 |
|
| Tea |
$4.00 |
|
| CaffA© Espresso (1911) |
$3.50 |
sebastiano maioglio, founder of barbetta, was the first to import an espresso machine to america in 1911 |
| CaffA© Espresso (1911) |
$5.00 |
sebastiano maioglio, founder of barbetta, was the first to import an espresso machine to america in 1911 |
| Decaffeinated Espresso (1962) |
$3.50 |
|
Barbetta RosA© Menu and Prices
|
| "I Love You" Villa Jolanda N.V. |
$12.00 |
prosecco |
| Scalabrone Bolgheri "Rosato" M. Antinori |
$13.00 |
(tuscany) 2013 |
| Birra Menabrea |
$8.00 |
a delicious premium beer from piemonte |
| Moscato D’Asti Docg Cascina Castlet 2013 |
$12.00 |
a sparkling dessert wine |
Barbetta Desserts $12 Menu and Prices
|
| Panna Cotta (1984) |
; |
|
| Baked Hudson River Valley Apples (1969) |
; |
|
| Zuppa Inglese (1906) |
; |
|
| Plum Cake (2002) |
; |
|
| Mousse Of Orange Bittersweet Chocolate (2008) |
; |
|
| Fruit Tarts Of The Season |
; |
|
| Chocolate Sausage |
; |
salsiccia di cioccolato alla gabriella (2009) |
| Macedonia Of Fresh Fruits (2002) |
; |
|
| Torta Di Nocciole (1992) |
; |
|
| Espresso Chocolate Cake (2002) |
; |
|
| Monte Bianco (1962) |
; |
|
| Amaretto And Mousse Of Zabaglione Cake (2005) |
; |
|
| Gianduja Chocolate Cake (2009) |
; |
|
| Pears Baked In Red Wine Alla Piemontese (1962) |
; |
|
| Lemon And Pistachio Tart (1998) |
; |
|
| Red Fruits Soup (1991) |
; |
|
| St. HonorA© (1962) |
; |
|
| Seckel Pears ;Martin Sec; In Red Wine (1968) |
; |
|
| Creme BrulA©e (1962) |
; |
|
Barbetta Risotto Menu and Prices
|
| Half Portion. Risotto Taken As A Main Course Will Be Served As A Full Portion And Charged From $29. |
| Risotto Alla Piemontese |
$26.00 |
with wild porcini mushrooms (1906) |
| Risotto Al Cambozola |
$22.00 |
flavored with gorgonzola camembert (2009) |
| Risotto Al RosA© Champagne (1973) |
$22.00 |
|
|
| Risotto Flavored |
$22.00 |
with roasted red beets (2014) |
| Risotto Alle Erbe |
$22.00 |
made with extra – virgin olive oil instead of butter, a breakthrough created by barbetta (2003) |
| A Trio Of Risotti |
$25.00 |
with roasted red beets; with herbs and extra – virgin olive oil instead of butter; with rosA© champagne (2014) |
Barbetta Pasta And Risotto Menu and Prices
|
| First Course Portion. Pasta Or Risotto Taken As A Main Course Will Be Served As A Full Portion And Charged From $21. |
| Gnocchetti Ai Formaggi Piemontesi (2001) |
$12.00 |
|
| Risotto Al Cambozola |
$12.00 |
flavored with gorgonzola camembert (2009) |
| Agnolotti |
$12.00 |
made by hand (1906) |
| Linguine Al Pesto In The Authentic Style Of Genova (1914) |
$12.00 |
|
| Risotto Alle Erbe |
$12.00 |
made with extra – virgin olive oil instead of butter, a breakthrough created by barbetta (2003) |
| Risotto Alla Piemontese |
$13.00 |
with wild porcini mushrooms (1906) |
| Lingue Di Passero Al PatA© DA’olive (1975) |
$12.00 |
|
|
| Paccheri In A Tomato And Basil Sauce (2014) |
$12.00 |
|
| A Trio Of Risotti |
$13.00 |
with roasted red beets; with herbs and extra – virgin olive oil instead of butter; with rosA© champagne (2014) |
| Tajarin; (Tagliarini) In A Tomato Sauce |
$11.00 |
with oven-roasted tomatoes (1906) |
| Risotto Al RosA© Champagne (1973) |
$12.00 |
|
| Crespelle Alla Savoiarda (1962) |
$11.00 |
|
| Whole Wheat Dececco Penne |
$12.00 |
with a ragu of meat sauce a delicious pairing (2005) |
| Risotto Flavored |
$12.00 |
with roasted red beets (2014) |
Barbetta Desserts $14 Menu and Prices
|
| Mousse Of Orange Bittersweet Chocolate (2008) |
; |
|
| Chocolate Sausage |
; |
salsiccia di cioccolato alla gabriella (2009) |
| Zuppa Inglese (1906) |
; |
|
| St. HonorA© (1962) |
; |
|
| Espresso Chocolate Cake (2002) |
; |
|
| Plum Cake (2002) |
; |
|
| Seckel Pears ;Martin Sec; In Red Wine (1968) |
; |
|
| Gianduja Chocolate Cake (2009) |
; |
|
| Panna Cotta (1984) |
; |
|
| Baked Hudson River Valley Apples (1969) |
; |
|
| Amaretto And Mousse Of Zabaglione Cake (2005) |
; |
|
| Macedonia Of Fresh Fruits (2002) |
; |
|
| Creme BrulA©e (1962) |
; |
|
| Pears Baked In Red Wine Alla Piemontese (1962) |
; |
|
| Torta Di Nocciole (1992) |
; |
|
| Lemon And Pistachio Tart (1998) |
; |
|
| Monte Bianco (1962) |
; |
|
| Red Fruits Soup (1991) |
; |
|
| Fruit Tarts Of The Season |
; |
|
Barbetta Pasta Menu and Prices
|
| Half Portion. Pasta Taken As A Main Course Will Be Served As A Full Portion And Charged From $27. |
| Whole Wheat Dececco Penne With A Ragu Of Meat Sauce |
$19.00 |
a delicious pairing (2005) |
|
| Lingue Di Passero Al PatA© D’Olive (1975) |
$19.00 |
|
| Gnocchetti Ai Formaggi Piemontesi (2001) |
$19.00 |
|
| Linguine Al Pesto In The Authentic Style Of Genova (1914) |
$19.00 |
|
| Paccheri In A Tomato And Basil Sauce (2014) |
$19.00 |
|
| Crespelle Alla Savoiarda (1962) |
$18.00 |
|
| "Tajarin" (Tagliarini) In A Tomato Sauce |
$19.00 |
with oven-roasted tomatoes (1906) |
| Agnolotti |
$19.00 |
made by hand (1906) |
Barbetta Hors D’Oeuvre Menu and Prices
|
| Roast Fresh Peppers Alla Bagna Cauda (1962) |
$18.00 |
|
| Quail’s Nest Of Fonduta |
$19.00 |
with quail eggs (1998) |
| San Daniele Prosciutto Imported From Italy |
$19.00 |
with a fantasy of melons (2003) |
| Girello Of Veal |
$19.00 |
with mache and tender greens (2001) |
| Antipastini |
$22.00 |
an antipasti sampler (2014) |
| Our Own Low-Salt Smoked Salmon |
$18.00 |
smoked on the premises (1992) |
| Rollatine Of Piemontese Robiola In Grilled Zucchini (1995) |
$18.00 |
|
| Asparagus |
$18.00 |
with jicama (2014) |
| FrappA© Of Melons |
$10.00 |
a frothy mixture of melons and berries, a refreshing drink (2014) |
Barbetta Soups $16 Menu and Prices
|
| Soup Of PurA©ed Roasted Vegetables (2011) |
|
|
| Minestrone Giardiniera (1906) |
|
|
Barbetta Salads Menu and Prices
|
| Varying Daily. Salad Taken As A Main Course Will Be Served As A Full Portion And Charged From $19 |
| Roasted Red Beets |
$17.00 |
with lolla rosa (1993) |
| Heirloom Tomatoes |
$19.00 |
with extra virgin olive oil, coarse sea salt, and basil (2014) |
| Roasted Red Beets |
$10.00 |
with lolla rosa (1993) |
| Insalata Fantasia |
$17.00 |
fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more (2009) |
| White On White Salad |
$17.00 |
jicama, radish, white turnip and hearts of celery (2009) |
|
| Mesclun Greens |
$7.00 |
|
| Salad Of Imported Mozzarella Di Bufala |
$19.00 |
cherry stem tomatoes, and fresh basil (1973) |
| Fresh Mushrooms Alla Schobert (1735-1767) |
$17.00 |
compositore di musica e piatti ultimi (1962) |
| Heirloom Tomatoes |
$15.00 |
with extra virgin olive oil, coarse sea salt, and basil (2014) |
| Mesclun Greens |
$10.00 |
|
| Finocchio And Parmigiano Salad (1970) |
$18.00 |
|
| Insalata Fantasia |
$11.00 |
fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more (2009) |
| White On White Salad |
$11.00 |
jicama, radish, white turnip and hearts of celery (2009) |
| Fresh Mushrooms Alla Schobert (1735-1767) |
$11.00 |
compositore di musica e piatti ultimi (1962) |
| Finocchio And Parmigiano Salad (1970) |
$11.00 |
|
| Salad Of Imported Mozzarella Di Bufala |
$15.00 |
cherry stem tomatoes, and fresh basil (1973) |
Barbetta Main Courses Menu and Prices
|
| Fresh Jumbo Lump Crabmeat |
$27.00 |
with wild rice sauteed in sherry (2014) |
| Vitel TonnA© (Veal Tonnato) (1962) |
$37.00 |
both served with marinated zucchini in carpione and baby rucola |
| Girello Of Veal |
$27.00 |
with mache and tender greens (2001) |
| Roasted Rabbit Alla Piemontese In A White Wine-Lemon Sauce Alla Piemontese (1995) |
$26.00 |
|
| Bistecca Alla Fiorentina |
$49.00 |
(for two persons) aged angus steak charcoal-grilled with extra-virgin olive oil in the mode of florence (1992) with fagioli allA’uccelletto – herbed giant sweet runner beans |
| Roast Rack Of Lamb |
$39.00 |
with peas, fava beans, glazed golden pearl onions and caramelized hazelnuts (2002) |
| Roast Rack Of Venison |
$39.00 |
with hudson river valley apple and pear croquette (1994) |
| Fegato Veneziana |
$26.00 |
kosher calfA’s liver in the style of venice (1962). availability varies daily |
| Roast Chicken – In A Pomegranate Sauce And Pomegranate kernels |
$22.00 |
with chives mashed potatoes (2006) |
| Pollo Al Babj (1962) |
$26.00 |
|
| Bue Al Barolo |
$32.00 |
the tenderest of beef braised in red wine with polenta, loose and crisp (1962) |
| Charcoal |
$26.00 |
grilled pacific swordfish over a bed of lentils with a balsamic vinaigrette (1991) |
| Pacific Bass |
$26.00 |
with asparagus and jicama (2009) |
| Roasted Rabbit Alla Piemontese In A White Wine-Lemon Sauce Alla Piemontese (1995) |
$37.00 |
|
| Fegato Veneziana, Kosher CalfA’s Liver In The Style Of Venice (1962) |
$37.00 |
availability varies daily |
| Broiled Atlantic Salmon |
$23.00 |
with an herbed sauce and cucumbers (1999) |
| Maine Diver Scallops Capped |
$26.00 |
with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998) |