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Pillowy ricotta and bread dumplings of nettles and borage with a sauce of melted monatsio and fontina.
Hand-extruded pasta with a hearty lamb shoulder braise balanced with peas and minted gremolata.
Fresh sheep's milk ricotta ravioli tossed with baby artichokes, crispy tamworth bacon and shaved pecorino.
Signature slow-braise of rabbit, porcini, pancetta and sage. Tossed with egg yolk pappardelle and finished with parmigiano-reggiano.
A delightful vegetable soup made with the season's freshest: spring garlic, peas, fava beans, asparagus, and chervil. In a Parmigiano-Reggiano enriched broth with cannellini beans.
A Tyrolean speciality. Blanched white asparagus dressed with a mustard-y egg sauce, chives and tarragon.
Roasted baby beets, crisp cucumber, toasted pumpkin seeds, wild baby arugula and Styrian pumpkin seed oil.
Discovered during our travels in trieste. Thinly sliced roasted boar and shaved radicchio, dressed with olive oil, crushed sea salt, and fresh cracked black pepper.
Puree of pea and mint slathered on a grilled flatbread with crushed prosciutto and shaved pecorino.
An addictive friulian snack updated for spring. A lacy montasio cheese tuile filled with freshly shaved asparagus, fava beans and chive blossom
Cauliflower dipped in parmigiano-reggiano batter, fried to golden and tossed in lemon, parsley and paprika salt.
Green cerignola olives stuffed with pork, prosciutto, and pecorino. Breaded and fried.
Olives marinated with citrus and herbs, house-pickled vegetables, grilled flatbread, and grissini.
Savoy cabbage leaves filled with braised pork and veal, seasoned with bacon, paprika and marjoram. Steamed and served in a rich brodo.
Local, wild salmon seared with a crisp golden brown crust and served over a warm shaved radish, watercress and dill salad with cren.
Inspired by our meals in the collio, pan-roasted quail stuffed with ginger and thyme-scented barley, fennel and dried cherries. Served over wilted escarole with a natural brandy jus.
A paper thin buckwheat crepe filled with a spring saute of fresh local morels, fava beans and their leaves, and warmed goat's milk cheese.
Simply prepared in butter with sea salt and ground black pepper.
Local green asparagus, finished with extra virgin olive oil, lemon and a 36-month old parmigiano-reggiano.
Dark, bittersweet chocolate ganache in a toasted pine nut crust. Served with house-made creme fraiche, olive oil, and sea salt.
Parsnip cake layered with honeyed mascarpone mousse, candied kumquat and walnuts with fresh tarragon for an anise-like finish.
A modern interpretation of a classic. Floral pink peppercorn paired with first-of-the-season local strawberries, soft vanilla cream, and sweet basil syrup.
A passion for Italy, cycling, and great food, no wonder we love these guys. Organic dairy and seasonal flavors.
Includes housemade, local, regional, national, and international artisan-produced selections.
With house made-seeded rye crackers and a variety of palate-completing accompaniments.
With horseradish kraut and mustard aioli
Menu for Bar Bambino provided by Allmenus.com
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