HOST A PRIVATE EVENT IN OUR SOPRA ROOM

Enjoy the charm and easy elegance of our Sopra Room, 
Babbo’s sun-filled second-floor dining room.

Our team will assist you in creating the perfect menu for your guests from a selection of classic Babbo antipasti, primi, secondi and dolci,
paired with wine from our award-winning cellar.

 

For more information, contact our Private Events Team at groupdining@babbonyc.com

 

To inquire about bespoke events, including buyouts or intimate affairs, please reach out directly to Scott Cancel, our Private Events Manager at (212) 777-0303 ext 2.

 

Make An Inquiry:

Babbo Prix-Fixe Menu Choices

  • A N T I P A S T I
  • Prosciutto San Daniele 24 Month DOK Dall’Ava with Arugula and Rosemary Fettunta
  • Buffalo Mozzarella with Squash Caponata and Pumpkin Seed
  • Baby Wild Arugula with Grana Padano and Aceto Manodori
  • Castelfranco with Ricotta Salata, Pommegranate, Pear and Candied Pecan
  • Grilled Octopus with “Gigante Beans Marinati” and Spicy Limoncello Vinaigrette
  • Warm Tripe “alla Parmigiana”
  • Crudo Di Pesce Salmon, Tuna, Branzino with Puffed Rice, “Mediterranean Salsa” and Horseradish
  • Wagyu Beef Warm Carpaccio with Roasted Sunchokes, Grana Padano and Sunchoke Chips
  • Warm Lamb’s Tongue Vinaigrette with a 3-Minute Egg
  • Vitello Tonnato Slow-Cooked Thinly Sliced Veal Eye-Round with Preserved Tuna Caper Sauce and Roasted Pepper
  • P R I M I
  • Pappardelle Bolognese
  • Black Spaghetti with Jumbo Lump Crab, Prawns and Green Chiles
  • Garganelli with “Funghi Trifolati” and Black Truffle Pesto
  • Ravioli with Pear and Pecorino “Cacio e Pepe”
  • Busiate Trapanese with Eggplant, Zucchini and Ricotta Salata
  • “Casunziei” with Beets, Poppy Seeds, and Oven Dried Ricotta
  • Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles
  • Mint Love Letters with Spicy Lamb Sausage
  • Fazzoletti with Rabbit Mushroom Ragu, Marsala Wine, Truffle Pesto and N’Duja
  • Spaghettoni with 1lb Lobster in Sweet Tomatoes
  • Tonnarelli with Oven Roasted Toy Box Tomato, Toasted Bread Crumbs, Pecorino and Basil
  • S E C O N D I
  • Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori
  • Baked Branzino with Braised Fennel
  • Grana Padano Aged Prime Beef Strip Loin with Corn, Pickled Shishito Pepper and Aceto Manodori
  • Citrus and Fennel Dusted Sweetbreads with Piccata Sauce and Peas
  • Grilled Quail with Cranberry Beans, Grilled Radicchio, Fig Mostarda and Fried Sage
  • Cacciucco with Pan Seared Seabass, Prawns, Calamari and Agrumato Oil
  • Dry Sea Scallops “Saltimbocca” with Speck, Carrot Puree, Rapini and Vin Santo Sauce
  • Short Ribs “Brasato” with White Truffle Polenta and Horseradish Gremolata
  • Australian Rack of Lamb with Swiss Chard, Ceci and Lemon Yogurt (+ $10 per person)
  • Charred Porterhouse with Fingerling Potatoes and Tuscan “Intingolo” (+ $20 per person)
  • C O N T O R N I ($7 PER PERSON, CHOICE OF TWO)
  • *Roasted Potatoes with Rosemary *Cranberry Beans *Caraway Tangerine Carrot
  • *Romesco with Bagna Freida *Brussels Sprouts with Pancetta *Rapini
  • D O L C I
  • Pistachio and Chocolate Semifreddo
  • Panna Cotta with Concord Grape Jam, Peanut Brittle
  • Olive Oil Cake and Gelato with Olio Verde Two Ways + NaCl
  • Chocolate Caramel Tarte with Fior di Latte and Almond Brittle
  • Black & White Coppetta with Chocolate and Fior di Latte Gelato, Hazelnut Brittle and Caramel Crema
  • Ricotta Cheesecake Kumquat Marmalade, Pomegranate, Honey Gelato