antipasti

Marinated Fresh Sardines with caramelized fennel and lobster oil				12
Warm Tripe "alla parmigiana"				11
Grilled Octopus with "borlotti marinati" and spicy limoncello vinaigrette				15
Roasted Beet Tartare with chianti vinegar and ricotta salata				14
Steamed Cockles with red chiles and basil				15
Neci con Funghi Misti				15
Baby Red Oak Leaf with black olive blood orange citronette				9
Summer Beans with heirloom cherry tomatoes and chianti vinaigrette				14
Warm Lamb's Tongue Vinaigrette with morels and a 3-minute egg				13
Prosciutto San Daniele "riserva" with black pepper "fett'unta"				15
Pig Foot "milanese" with rice beans and arugula				15
Testa with pickled pearls and thyme vinaigrette				11
Babbo Salumi with "cipolle modenese" and babbo olives				15
Armandino's Salumi lamb prosciutto and hot sopressata				17

primi

Goat Cheese Tortelloni with dried orange and wild fennel pollen				19
Spaghettini with spicy budding chives and a one pound lobster				26
Maccheroni Alla Chitarra with oven dried tomatoes, red chiles and bottarga di muggine				20
Bucatini All'amatriciana with guanciale, hot pepper and pecorino				20
Fettuccine with house-made pancetta and radicchio				22
Garganelli with "funghi trifolati"				22
Mint Love Letters with spicy lamb sausage				20
Lamb's Brain "francobolli" with lemon and sage				19
Goose Liver Ravioli with balsamic vinegar and brown butter				24
Stinging Nettle Pappardelle with wild boar ragù				23
Pappardelle Bolognese				21
Sweet Potato "lune" with sage and amaretti				19
Homemade Orecchiette with sweet sausage and rapini				19
Gnocchi with braised oxtail				20
Stricchetti with lamb ragu and pecorino di fossa				27
Beef Cheek Ravioli with crushed squab liver and black truffles				23
Linguine with clams, pancetta and hot chiles				21
Black Spaghetti with rock shrimp, spicy salami calabrese and green chiles				25

secondi

Spicy Two Minute Calamari sicilian lifeguard style				24
Whole Grilled Branzino with braised celery and lemon oregano jam				29
Wild Striped Bass with charred leeks, warm treviso and pancetta vinaigrette				29
Duck with chicory, house-made pancetta and brovada				29
Barbecued Squab with roasted beet "farrotto" and porcini mustard				27
Grilled Quail with "scorzonera alla romana" and saba				27
Grilled Guinea Hen with sweet corn fregula and black truffle vinaigrette				28
Rabbit with market beans, pancetta and carrot vinaigrette				28
Grilled Pork Chop with cherry peppers, cipolline and aceto manodori				29
Fennel Dusted Sweetbreads with sweet and sour onions, duck bacon and membrillo vinegar				27
Grilled Lamb Chops "scottadita" with eggplant "in scapece" and lemon yogurt				29
Brasato al Barolo braised beef with porcini mushrooms				29
Barbecued Skirt Steak with fennel "alla piastra" and salsa verde				28
Grilled Ribeye for two, with heirloom tomato panzanella and aceto manodori				70

specials

Babbo Caprese with heirloom tomatoes and mozzarella di bufala				17
Greenmarket Vegetables with coach farm goat cheese				15
Bavette with sungold tomatoes and lemon basil				23
Sweet Leek Agnolotti with sweet corn and castelmagno				24
Wild King Salmon with cucumbers and aceto tradizionale				29
Veal Loin with babbo pancetta and oven-roasted tomato caper vinaigrette				29

contorni

Roasted Beet "farrotto"				7
Rapini with roasted garlic				7
Roasted Potatoes with rosemary				7
Babbo Greens with roasted shallots				7
Heirloom Tomato Panzanella				7
Sweet Corn Fregula				7

pasta tasting menu

$69 Per Person

Black Tagliatelle with charred corn and castelmagno, "vespa bianco," bastianich 2004
Casunzei with poppy seeds, müller thurgau, muri gries 2006
Garganelli with "funghi trifolati", morellino di scansano "i perazzi," la mozza 2005
Domingo's Pyramids with "passato di pomodoro", ghemme, cantalupo 2003
Pappardelle Bolognese rosso cònero "dorico," moroder 2001
Frittelle di Caciotta with figs and honey, moscato di trani "piani di tufara," rivera 2004
Fiore di Latte with raspberry vincotto, "pomele," falesco 2006
Chocolate Polenta Cake with espresso gelato, recioto della valpolicella "campo casalin," i castei 1995

our pasta tasting requires the participation of the entire table, accompanying wines $50 per person - as listed above, "the riserva selection" of wines $95 per person - for details ask our sommeliers

traditional tasting menu

$75 Per Person

Babbo Culatello with fiddleheads and pecorino, tocai friulano, rocca bernarda 2005
Pappardelle with morels and thyme, etna rosso "calderara sottana," terre nere 2005
Duck Tortelli with "sugo finto", "metiusco," palamà 2002
Grilled Lamb Loin with summer caponata and mint pesto, marzemino, battistotti 2005
Coach Farm's Finest with fennel honey, franciacorta brut "millesimato," castellino 1998
Delizia di Susina brachetto d'acqui, "pineto," marenco 2006
Chocolate "tartufino" vin santo del chianti classico, castello di meleto 2003
Lemony Olive Oil Cake with thyme and olive oil gelato, moscato di noto, planeta 2005

our traditional tasting requires the participation of the entire table, accompanying wines $50 per person - as listed above, "the riserva selection" of wines $95 per person - for details ask our sommeliers

dolci e formaggi

Chocolate Hazelnut Cake with orange sauce and hazelnut gelato				12
Sour Cherry Crostata with "zabaione di vaniglia"				12
Saffron Panna Cotta with peaches, peach sorbetto and mint				12
Warm Almond Budino with blueberries and buttermilk gelato				12
Ricotta Cheesecake with strawberries, sweet cream and aceto manodori				12
Sweet Corn Crema with berries, cherries and figs, and cornmeal zeppole				12
Pistachio and Chocolate Semifreddo				12
Biscotti and Cookies				11
Assortment of Gelati and Sorbetti				11
Selection of Three Cheeses				12
Selection of Five Cheeses				15
Selection of Seven Cheeses murazzano, pecorino cinerino, ubriaco al fragolino, coach farm triple creme, taleggio latte crudo, blu del moncenisio, parmigiano reggiano				18