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Cuisine
Italian
Neighborhood
Strip
Ambiance
Fine Dining
Dress Code
Casual
Features
Chef's Tasting Menu
Full Bar
Lounge
Private Rooms Available
Wheelchair Access
Late Night Menu
Reservations
Online
Parking
Hotel Parking
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Dinner Daily
5:00pm - 11:00pm |
This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change rev 1-20-08
B & B Dinner Menu
A N T I P A S T I
Marinated Fresh Anchovies “Giardiniera” $16
Warm Tripe “alla Parmigiana” $15
Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette $18
Three Goat Cheese Truffles with Peper onata $16
Warm Lamb’s Tongue with Chantrelles and a 3Minute Egg $15
Vegetable “Fritto Misto” $15
Baby Red Oak Leaf with Black Olive Blood Orange Citr onette $13
Roasted Beet Salad with Ricotta Salata $14
Prosciutto San Daniele “Riserva” with Black Pepper “Fett’unta” $19
Frico with Peach and Caprino $16
Bufala Mozzarella with Radishes $21
Armandino’s Salumi with Pickled Ramps $18
Cool Roasted Lobster Mushrooms with Sweet Onions $14
Calamari and Seppie Fritti $19
P R I M I
Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen $22
Sweet Potato“Lune” with Sage and Amaretti $21
Spaghettini with Spicy Budding Chives, Sweet Garlic and OnePound Lobster $31
Linguine with Clams, Pancetta and Hot Chiles $26
Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino $21
Mint Love Letters with Spicy Lamb Sausage $23
Lamb’s Brain “Francobolli” with Lemon and Sage $19
Pappardelle Bolognese $22
Garganelli with Funghi Trifolati $23
Strichetti with Lamb and Ceci $26
Homemade Orecchiette with Sweet Sausage and Rapini $23
Gnocchi with Braised Oxtail $24
Beef Cheek Ravioli with Black Truffles and Crushed Duck Liver $26
Black Pepper Pappardelle with Wild Boar Ragu $25
S E C O N D I
Spicy Two Minute Calamari Sicilian Lifeguard Style $29
King Salmon with Cucumbers and Aceto Tradizionale $36
Whole Grilled Branzino with Fennel and Oregano Jam $36
Grilled Guinea Hen with Fregula Verde and Aceto Tradizionale $33
Grilled Quail with “Scorzonera alla Romana” and Saba $31
Duck with Sweet and Sour Cabbage, Speck and Brovada $36
Barbecued Squab with Roasted Beet “Farrotto” and Porcini Mustard $38
Rabbit with Baby Carrots, Pearl Onions and Carrot Vinaigrette $33
Grilled Pork Chop with Cipolline, Peach and Vin Cotto $34
Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinegar $29
Grilled Lamb Chops “Scottadita” with Eggplant “in Scapece” and Lemon Yogurt $36
Barbecued Skirt Steak with Bloomsdale Spinach and Salsa Verde $33
Brasato al Barolo with Horseradish Gremolata $36
Veal Chop with Chanterelles and Braised Escarole $49
Grilled Ribeye for Two with Roasted Potatoes and Aceto Manodori $100
C O N T O R N I
Summer Corn, Fregula and Peri Peri
Roasted Potatoes with Rosemary
Rapini with Roasted Garlic
B&B Greens with Shallots
Roasted Baby Carrots with Toasted Cumin
B & B Green Beans with Aceto Manodori
$9
S P E C I A L E
Heirloom Tomatoes $21
B&B Lonza with Asparagus and Peach Salad $18
Spaghetti alla Chittara with Heirloom Tomato and Mizuna $24
Wild Striped Bass with Summer Vegetable Br odetto $32
A Gratuity of 20% will be added t o parties of 6 or mor e.
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P A S T A T A S T I N G M E N U
Cavatelli with Broccoli
“Kadrai,” Strade Vigna del Sole 2005
Tagliatelle with Burro Guffant i
“Vespa Bianco,” Bastianich 2004
Spaghetti alla Chitarra wit h Spicy Tomato and Bottarga di Mugine
Rosato, Bastianich 2005
Jose’s Pyramids with “Passato di Pomodoro”
“Chiaramonte,” Firriato 2004
Goose Liver Ravioli with Balsamic Vinegar and Brown Butter
Valpolicella Ripasso “Monti Garbi,” Tenuta Sant’Antonio 2002
Vanilla Bean Semifreddo with St rawberr yRhubarb Marmellata
“Dindarello,” Maculan 2005
Cherry Torta wit h Clover Honey Ricotta
“Bigaro,” Elio Perrone NV
$85 per person *
(Accompanying wines $65 per person – As listed above)
(“The Riserva Selection” o f wines $95 per person – For details ask our Sommeliers)
*Our Pasta Tasting requires the participation of the entire table.
T R A D I T I O N A L T A S T I N G M E N U
Summer Corn and Truffle Sformato
Vermentino, Campo al Mare 2006
Ricotta Fresca Ravioli with Asparagus
“Vespa Bianco,” Bastianich 2004
Black and White Strichetti with Bacala and Marjoram
Lugana “San Benedetto,” Zenato 2005
Lamb Saddle with Wild Spinach and “Cacio Uova”
“Vespa Rosso,” Bastianich 2004
Lemon Poppyseed Torta with Blackberr ies and Basil Sorbetto
Moscato d’Asti “Sourgal,” Elio Perrone 2006
Peach Tartaletta with Aceto Balsamico Gelato
“Dindarello,” Maculan 2005
$85 per person *
(Accompanying wines $65 per person – As listed above)
(“The Riserva Selection” o f wines $95 per person – For details ask our Sommeliers)
*Our Traditional Tast ing requires the participat ion of the ent ire table.
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