Bibiana Osteria-Enoteca

Creamy squash soup, apple, ginger and seared Peruvian bay scallops.

Creamy Mozzarella, huckleberry butter, marinated eggplant and sweet habanero.

Contains nuts. Crispy prosciutto and ricotta arancini, pesto trapanese and pickled watermelon rind.

Baby arugula, shaved baby fennel, winter citrus and fennel pollen vinaigrette.

Slow braised pork and veal meatballs, hearty tomato sauce, polenta, pecorino.

Roman style fried baby artichokes, mint, lemon and pecorino romano.

Heirloom sweet potato confit salad, pomegranate seeds and pecorino de fossa.

Sweet and sour house cured sardines, hearts of palm, raisins and fall squash aioli.

Tuscan bean, escarole and bread soup, parmigiano.

Chef's selection of Italian style sashimi.

Assorted autumn vegetables, sorrel cream, herb salad.

Mixed farm greens salad, cherry tomatoes, baby radish, creamy arugula dressing.

Arugula, baby fennel, mixed citrus and fennel pollen vinaigrette.

Contain nuts. Crispy prosciutto & ricotta arancini and pesto trapanese.

Seared john dory, stuffed crispelle, chanterelles, chard and sunchoke puree.

Espresso rubbed wagyu petite tender, lobster mushrooms, corn and bagnet verd.

Dry aged duck breast, chioggia beets, duck confit farrotto and gastrique.

Whole mediterranean branzino for two, baked in a sea salt crust and salsa verde.

Spicy seafood and tomato stew, bass, prawns, calamari, shellfish and roasted garlic crostini.

Pressed lamb belly, butter braised leeks, pan fried polenta and spiced chocolate glaze.

Panella crusted chatham cod, eggplant caponata and calabrian pepper jam.

Chianti braised shortribs, roasted baby carrots and vincotto.

Grilled tuna steak, autumn vegetable salad and squash aioli.

Chicken breast, tuscan beans and roasted black mission figs.

Polenta crusted soft shell crabs, ramps and tonnato sauce.

Venison ossobuco, beluga lentils and cheery reduction.

Spicy seafood & tomato stew, bass, prawns, calamari, shellfish and roasted garlic crostini.

Pacific steel head trout, baby beets, local apple and lingotto caviar.

Italian plum, meyer lemon, mint and pressed orange agrumato.

Cracked key west stone crab claws, olio primo and pickled mustard seed sauce.

Charred dry aged Spanish mackerel, marinated seaweed and bottarga aioli.

Spring rabbit ragu, white asparagus and fiddlehead ferns.

Beef and pork filled tortellini, brown butter, sage and parmigiano.

Fresh umbrian black truffle, sottocenere and roasted local trumpet mushrooms.

Mahogany clams, pancetta, white wine, garlic, tomato confit and chili peppers.

Contains nuts. Kabocha squash ravioli, fig mostarda, pecorino-mint fonduta and crumbled amaretti.

Per person. A tasting of 2 pastas.

Squid ink spaghetti, beef tripe ragu, fennel sausage, tomato, mint and pecorino.

Traditional bolognese sauce, parmigiano and nutmeg.

Nduja sausage, cannellini beans, broccoli rabe, garlic and pecorino.

Stinging nettle and ricotta stuffed ravioli and ramp pesto.

Wild mushrooms, pecorino di fossa and umbrian black truffle.

House extruded short pasta, lamb ragu and ricota salata.

Contain nuts. Pesto genovese, green beans and new potatoes.

Guitar string cut fresh spaghetti, maine lobster bolognese and fines herbes.

Herbed ribbon noodles, shrimp, saffron, chilies and chives.

Clams, pancetta, garlic and peperoncini.

Traditional bolognese sauce, parmigiano and nutmeg.

Pork & beef tortellini, sage, brown butter and parmigiano.

Piccolo.

Grandioso.

Grande.

Chowder clams, white sauce, peperoncini and Italian parsley.

Fennel sausage, garlic, red chilies and pecorino.

San Marzano tomatoes, basil and fresh Mozzarella.

Sopressata, Mozzarella, spicy honey, tomato and arugula.

Truffle Fonduta, roasted oyster mushrooms, rainbow chard and sunny-side up egg.