Barbetta

with quail's eggs (1998)

with jicama (2014)

with a fantasy of melons (2003)

a frothy mixture of melons and berries, a refreshing drink (2014)

an antipasti sampler (2014)

with lolla rosa (1993)

fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more (2009)

jicama, radish, white turnip and hearts of celery (2009)

compositore di musica e piatti ultimi (1962)

cherry stem tomatoes, and fresh basil (1973)

with extra virgin olive oil, coarse sea salt, and basil (2014)

with oven-roasted tomatoes (1906)

made by hand (1906)

with a ragu of meat sauce a delicious pairing (2005)

with wild porcini mushrooms (1906)

with roasted red beets (2014)

flavored with gorgonzola camembert (2009)

made with extra - virgin olive oil instead of butter, a breakthrough created by barbetta (2003)

with roasted red beets; with herbs and extra - virgin olive oil instead of butter; with rosé champagne (2014)

with an herbed sauce and cucumbers (1999)

with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998)

with asparagus and jicama (2009)

with wild rice sauteed in sherry (2014)

grilled pacific swordfish over a bed of lentils with a balsamic vinaigrette (1991)

with mache and tender greens (2001)

with chives mashed potatoes (2006)

kosher calf's liver in the style of venice (1962). availability varies daily

salsiccia di cioccolato alla gabriella (2009)

sebastiano maioglio, founder of barbetta, was the first to import an espresso machine to america in 1911

an antipasti sampler (2014)

with quail eggs (1998)

with mache and tender greens (2001)

with jicama (2014)

smoked on the premises (1992)

with a fantasy of melons (2003)

a frothy mixture of melons and berries, a refreshing drink (2014)

with lolla rosa (1993)

fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more (2009)

jicama, radish, white turnip and hearts of celery (2009)

compositore di musica e piatti ultimi (1962)

cherry stem tomatoes, and fresh basil (1973)

with extra virgin olive oil, coarse sea salt, and basil (2014)

with oven-roasted tomatoes (1906)

made by hand (1906)

a delicious pairing (2005)

with wild porcini mushrooms (1906)

with roasted red beets (2014)

flavored with gorgonzola camembert (2009)

made with extra - virgin olive oil instead of butter, a breakthrough created by barbetta (2003)

with roasted red beets; with herbs and extra - virgin olive oil instead of butter; with rosé champagne (2014)

with an herbed sauce and cucumbers (1999)

grilled pacific wild swordfish over a ragu of lentils and a warm balsamic vinaigrette (1991)

with wild rice sauteed in sherry (2014)

with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998)

with asparagus and jicama (2009)

both served with marinated zucchini in carpione and baby rucola

the tenderest of beef braised in red wine with polenta, loose and crisp (1962)

with peas, fava beans, glazed golden pearl onions and caramelized hazelnuts (2002)

with hudson river valley apple and pear croquette (1994)

(for two persons) 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

availability varies daily

salsiccia di cioccolato alla gabriella (2009)

sebastiano maioglio, founder of barbetta, was the first to import an espresso machine to america in 1911

with lolla rosa

with jicama

with a ragu of meat sauce a delicious pairing

a frothy mixture of melons and berries, a refreshing drink

with an herbed sauce and cucumbers

with a warm balsamic vinaigrette

with asparagus and jicama

with chives mashed potatoes

with wild rice sauteed in sherry

the tenderest of beef braised in red wine with polenta, loose and crisp

our desserts are made with very little sugar

friuli venezia giulia, 2013

(tuscany) 2013

prosecco

a sparkling dessert wine

a delicious premium beer from piemonte