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Il bisogno si conosce l'amico.

You know a true friend when in need.

 
LUNCH MENU 
ANTIPASTI

Arugula Salad with Wild Mushrooms, Parmigiano and Aceto Tradizionale  15

Baby Beet Salad with Blood Orange and Castelmagno  15

Crostini Napoletani with Ricotta, Sardines and Dandelion Greens  13

Gamberoni all’ “Acqua Pazza” Fresh Mediterranean Shrimp in Crazy Water  15

Steamed Cockles in Red Chili Brodetto with Green Onion “Fett’unta”  15

Calamari “alla Piastra” with White Beans and Hot Peppers  16

Prosciutto San Daniele “Riserva” with Horseradish and Asian Pear  17

Mozzarella di Bufala with Babbo Coppa  14

Roasted Cauliflower with Rabbit and Vin Cotto  15

Grilled Quail with Shaved Fennel and Lardo  16

 

PRIMI

Gnocchi al Telefono with Mozzarella di Bufala  19

Bavette with Cardoons, Breadcrumbs and Pecorino  24

Fettuccine with House-Made Pancetta and Asparagus  24

Garganelli with Swiss Chard, Pancetta and Asiago  19 

Linguine with Clams and Hot Chilies  19

Black Spaghetti with Fennel, Jalapeños and Bottarga  19

Agnolotti with Brown Butter and Sage  20

Pappardelle Bolognese  21

Pork “Quadretti” with Pumpkin and Chanterelles  21

Orecchiette with Broccoli Rabe Pesto and Salami Calabrese  18

Beef Cheek Ravioli with Black Truffles and Castelmagno  21

Bucatini all’Amatriciana  19

   

SECONDI

Grilled Octopus with “Funghi Misti” and Chianti Vinegar  23

Wild Striped Bass with Caponata and Salsa Verde  24

Crispy Branzino with Roasted Spring Vegetables and Pumpkin Seed Vinaigrette  25

Sea Scallops with Black Lentils and Brown Butter  24

Guinea Hen “alla Cacciatora” with Braised Escarole  23

Grilled Skirt Steak with Roasted Potatoes and Black Truffle Vinaigrette  23

Grilled Heritage Pork Loin with Caramelized Fennel and Blood Orange  23 

Hanger Steak with Chanterelles, Baby Leeks, Guanciale and Porcini Mustard  24

“Grigliata Mista” Lamb Chop, Sweetbreads & Beef Tongue with Cipolline and Aceto  27

 

CONTORNI

Rapini with Roasted Garlic  8

Roasted Potatoes with Rosemary  8

Brussels Sprouts with Pancetta 8

Babbo Greens with Roasted Shallots  8

 
SPECIALS

Duck Egg Sunny-Side Up with Guanciale and Fresh Black Truffles  32

Spaghettini with Fresh Black Truffles and Parmigiano  75

 

Tasting Menu 

Babbo Coppa with Roasted Cauliflower

Solo Uva, Franciacorta Dosaggio Zero NV

 

Pork “Quadretti” with Chanterelles

Bastianich “Vespa Bianco” Venezia Giulia 2014

 

Grilled Hanger Steak with Celery Root Fregula

Masciarelli “Marina Cvetic” Montepulciano d’Abruzzo Riserva 2011

 

Olive Oil Cake and Gelato — Capezzana Olive Oil + NaCl

Argiolas “Angialis” Isola dei Nuraghi 2008

 

49 per person*

(Accompanying wines 35 per person — As listed above)

*Our tasting menu requires the participation of the entire table. 

 
DESSERTS

“Torta Caprese” with “Fior di Latte” and Vincotto  15

Saffron Panna Cotta with Apricot, Passion Fruit and Coconut Sorbetto  15

Roasted White Chocolate Cheesecake with Coconut Croccante  15

Olive Oil Cake and Gelato — Capezzana Olive Oil, Two Ways + NaCl  17

Poppy Seed Meringue with Grapefruit, Lime and Blood Orange Sorbetto  15

Butterscotch Budino with Espresso Ganache, Pecans and Cream  15

Pistachio and Chocolate Semifreddo  15

Biscotti and Cookies  15

Assortment of Gelati and Sorbetti  15

“Assaggi di Formaggio”  15