Barbetta
321 W 46th St, between Eight and Ninth Aves
Hell's Kitchen
New York, NY 10036
212-246-9171
www.barbettarestaurant.com
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Hors D’oeuvre
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Quail’s Nest Of Fonduta
with quail eggs
19.00
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Girello Of Veal
with mache and tender greens
19.00
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Roast Fresh Peppers Alla Bagna Cauda
18.00
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Our Own Low-salt Smoked Salmon
smoked on the premises
18.00
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San Daniele Prosciutto Imported From Italy
with a fantasy of melons
19.00
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Soups
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Minestrone Giardiniera
16.00
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Soup Of Puréed Roasted Vegetables
16.00
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Salads
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Rollatine Of Piemontese Robiola In Grilled Zucchini
18.00
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Roasted Red Beets
with lolla rosa
17.00
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Fresh Mushrooms Alla Schobert
compositore di musica e piatti ultimi
17.00
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Insalata Fantasia
fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more
17.00
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White On White Salad
jicama, radish, white turnip and hearts of celery
17.00
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Finocchio And Parmigiano Salad
18.00
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Mesclun Greens
10.00
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Salad Of Cherry Stem Tomatoes
imported mozzarella di bufala, and fresh basil
19.00
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Pasta
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“tajarin” (tagliarini)
with tomato and basil
18.00
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Agnolotti
made by hand
19.00
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Gnocchetti Ai Formaggi Piemontesi
19.00
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Crespelle Alla Savoiarda
18.00
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Garganelli In A Tomato And Basil Sauce
19.00
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Whole Wheat Dececco Penne
with a ragu of meat sauce a delicious pairing
19.00
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Linguine Al Pesto In The Authentic Style Of Genova
19.00
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Linguine Al Paté D’olive
19.00
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Risotto
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Risotto Alla Piemontese
with wild porcini mushrooms
26.00
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Risotto Al Cambozola
flavored with gorgonzola camembert
22.00
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Risotto Alle Erbe
made with extra - virgin olive oil instead of butter, a breakthrough created by barbetta
22.00
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Risotto Al Rosé Champagne
22.00
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Fish
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Broiled Atlantic Salmon
with an herbed sauce and cucumbers
34.00
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Charcoal~grilled
pacific wild swordfish over a ragu of lentils and a warm balsamic vinaigrette
38.00
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Maine Diver Scallops Capped
with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi
38.00
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Wild Roast Chilean Bass
with jicama and asparagus
38.00
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Main Courses
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Roasted Rabbit Alla Piemontese In A White Wine-lemon Sauce
with savoy cabbage
37.00
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Pollo Al Babj
37.00
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Bue Al Barolo
the tenderest of beef braised in red wine with polenta, loose and crisp
32.00
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Roast Rack Of Lamb
with peas,fava beans, glazed golden pearl onions and caramelized hazelnuts
39.00
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Roast Rack Of Venison
with hudson river valley apple and pear croquette
39.00
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Fegato Veneziana
kosher calf’s liver in the style of venice
37.00
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Bistecca Alla Fiorentina
aged angus steak charcoal-grilled with extra-virgin olive oil in the mode of florence (1992) with fagioli all’uccelletto ~ herbed giant sweet runner beans
For Two Persons: 49.00
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Desserts
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Panna Cotta
18.00
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Seckel Pears “martin Sec” In Red Wine
18.00
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Torta Di Nocciole
18.00
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Gianduja Chocolate Cake
18.00
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Monte Bianco
18.00
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Pears Baked In Red Wine Alla Piemontese
18.00
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Chocolate Sausage
salsiccia di cioccolato alla gabriella
18.00
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Red Fruits Soup
18.00
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St. Honoré
18.00
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Fruit Tarts Of The Season
18.00
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Zuppa Inglese
18.00
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Mousse Of Orange Bittersweet Chocolate
18.00
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Plum Cake
18.00
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Espresso Chocolate Cake
18.00
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Lemon And Pistachio Tart
18.00
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Creme Brulée
18.00
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Baked Hudson River Valley Apples
18.00
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Amaretto And Mousse Of Zabaglione Cake
18.00
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Pineapple
filled with macedonia of fresh fruits
18.00
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