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Menu
Categories
Dinner
Antipasti
- Prosciutto di San Daniele DOK Dall' Ala 24 monthswith Rosemary Fettunta
- 25
- Baby Wild Arugulawith Grana Padano and Aceto Manodori
- 18
- Warm Tripe "alla Parmigiana"
- 19
- Warm lamb's Tongue Vinagrettewith a 3 Minute Egg
- 22
- Buffalo Mozzarellawith Broccolini, Butternut Squash and Pumpkin Seeds
- 21
- Grilled Octopuswith "Gigante Beans Marinati" and Spicy Limoncello Vinaigrette
- 24
- Crudo Di PesceSalmon, Tuna, Branzino with Puffed Rice, "Mediterranean Salsa" and Horseradish
- 25
- Wagyu Beef Warm CarpaccioRoyal Trumpet Mushroom, Sunchoke, Porcini Mustard
- 30
Primi
- Pappardelle Bolognese
- 26
- Ravioliwith Pear and Pecorino "Cacio e Pepe"
- 26
- Beef Cheek Ravioliwith Crushed Squab Liver and Black Truffles
- 29
- Tajarinwith Local Butter, Grana Padano and Perigord Black Truffle
- 65
- Spaghettoniwith Lobster and Lobster Brodetto
- 34
- Bitter Chocolate Ravioliwith Butternut Squash, Burrata and Amaretti Crumble
- 26
- Black Spaghettiwith Jumbo Lump Crab and Green Chiles
- 32
- Busiate Trapanesewith Cauliflower
- 24
- Mint Love Letterswith Spicy Lamb Sausage
- 26
- Paccheriwith Wild Boar Ragu and N'Duja
- 28
- Garganelliwith "Funghi Trifolati" and Black Truffle Pesto
- 38
Secondi
- Pork Chopwith Cherry Peppers, Cipolline and Aceto Manodori
- 38
- Lamb Chops "Scottadito"with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt
- 42
- Red Cervena Venison Loin Tagliatawith Roasted Beet "Farrotto", Porcini Mustard an Balsamic Pomegranate
- 45
- Citrus Fennel Dusted Sweetbreadswith Jerusalem Artichokes, Capers, Shishitos
- 33
- Whole Baked Branzinowith Cured Lemon and Braised Fennel
- 39
- Strip Loin Prime Beef Tagliatawith Endive and Salsa Verde
- 42
- Grilled Porterhouse for Twowith Fingerling Potatoes and Aceto Manodori
- 150
- Black Sea Basswith Lemon Brodetto, Mussels, broccolini and Gigante Beans
- 38
Contorni
- Roasted Potatoeswith Rosemary
- 11
- Mushroom Fregolotto
- 14
- Beet Farrotto
- 12
- Brussels Sproutswith Pancetta
- 12
Tasting Menus
Pasta Tasting Menu
$110 per person. Our Pasta Tasting Menu requires the participation of the entire table.
- Black Spaghettiwith Jumbo Lump Crab and Green Chiles
- Busiate Trapanesewith Cauliflower
- Paccheriwith Wild Boar Ragu and N'Duja
- Olive Oil Cake and Gelatowith NaCl
- Garganelliwith "Funghi Trifolati" Black Truffle Pesto
- Beef Cheek Ravioliwith Crushed Squab Liver and Black Truffles
- Vanilla Gelato Affogato
Black Truffle Tasting Menu
$275 per person. Our Black Truffle Tasting Menu requires the participation of the entire table.
- Strip Loin Beef Tartarewith Hazelnuts and Capezzana Olive Oil
- Tajarinwith Local Butter and Grana Padano
- Warm La Tur
- Soft Polentawith Burrata and Farm Egg
- Garganelliwith "Funghi Trifolati" Truffle Pesto
- Olive Oil Cakewith Black Truffle Honey
Dolci
Dolci
- Pistachio and Chocolate Semifreddo
- 16
- Saffron Panna CottaWith Blood Orange,Caramelized Orange and Tangerine Sorbet
- 16
- Warm Apple CrostataWith Spiced Apples, Vanilla Gelato, Apple Cider Caramel
- 18
- Olive Oil Cake and GelatoOlio Verde, Two Ways + NaCl
- 17
- Chocolate Caramel TarteFior di Latte, Hazelnut Brittle
- 18
Enoteca Series
Wednesday, February 24th. Two seatings available at 6pm and 8pm $185 per person, exclusive of tax and gratuity To reserve, please call 212-777-0303 and request a table for the "Enoteca Series"
IL CARNEVALE DI BABBO: A Wine Dinner Featuring the Food and Wine of Veneto
There is no place like Carnevale in Veneto. To celebrate this famed region and special time of year, Babbo takes you from the coast with seafood marinated in the traditional method known as "saor" to the mountains where slow-cooked meats also soar to culinary heights. Polenta, bigoli, radicchio and crostoli reign supreme here and are matched perfectly with the vinicultural region we are proud to showcase, Valpolicella. From zesty garganega to international varietals to the well-known variations of wine that are produced from the trio of grapes Corvina, Rondinella and Molinara (ripasso! recioto!), the wines of Valpolicella are as diverse as the region itself. So, grab a mask, grab a glass and enjoy the five-course tasting dinner our Chef and Wine Director have prepared for you!
- Crab, Frisée, Pomegranate and AppleZýmē "From Black to White" Veneto Bianco IGT 2016
- Bigoli with Braised Squab in GuazzettoMontecariano "Puntara" Verona Cabernet Sauvignon IGT 2013
- Crostoli TiramisùRoccolo Grassi, Recioto della Valpolicella DOCG 2015
- Branzino in Saor with Pickled Radicchio and PolentaGini "Salvarenza Vecchie Vigne" Soave Classico DOC 2011
- Roasted Duck with Potato, Savoy Cabbage & AppleMonte dei Ragni,Valpolicella Classico Ripasso Superiore DOC 2015