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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 Spring Vegetables and Pea-Mint Pesto
- 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 Carpacciowith Artichoke Hearts, Grana Padano and Shaved Asparagus
- 28
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 Summer Black Truffle
- 50
- Spaghettoniwith Lobster, Lobster Brodetto and Budding Chives
- 34
- Nettle and Ricotta Ofellewith Truffle Pesto
- 28
- Black Spaghettiwith Jumbo Lump Crab and Green Chiles
- 32
- Busiate Trapanesewith Eggplant, Zucchini and Ricotta Salata
- 24
- Mint Love Letterswith Spicy Lamb Sausage
- 26
- Paccheriwith Lamb Neck Ragù, Peas and N'Duja
- 28
- Garganelliwith "Funghi Trifolati" and Black Truffle Pesto
- 38
Secondi
- Pork Chopwith Cherry Peppers, Cipolline and Aceto Manodori
- 38
- Australian Rack of Lambwith Charred Ramps, Snow Peas and Lemon Yogurt
- 48
- Hudson Valley Duckwith Scafata, Roasted Carrots and Red Wine Cherry Sauce
- 44
- Citrus Fennel Dusted Sweetbreadswith Piccata Sauce and Peas
- 33
- Whole Baked Branzinowith Cured Lemon and Swiss Chard Mashed Potatoes
- 39
- Strip Loin Prime Beef Tagliatawith Grilled Asparagus and Pickled Shishitos
- 42
- Grilled Porterhouse for Twowith Fingerling Potatoes and Aceto Manodori
- 150
- Black Sea Basswith Lemon Brodetto, Mussels, Ceci Verdi and Asparagus
- 38
Contorni
- Roasted Potatoeswith Rosemary
- 12
- Mushroom Fregolotto
- 14
- Swiss Chard Mashed Potatoes
- 12
- Beet Farrotto
- 14
- Brussels Sproutswith Pancetta
- 14
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 Eggplant and Zucchini
- Paccheriwith Lamb Neck Ragù, Peas and N'Duja
- Olive Oil Cake and Gelatowith NaCl
- Garganelliwith "Funghi Trifolati" and Black Truffle Pesto
- Beef Cheek Ravioliwith Crushed Squab Liver and Black Truffles
- Vanilla Gelato Affogato
Summer Black Truffle Tasting Menu
$175 per person. Our Black Truffle Tasting Menu requires the participation of the entire table.
- Buffalo Mozzarellawith Spring Vegetables and Pea-Mint Pesto
- Tajarinwith Local Butter and Grana Padano
- Warm La Tur
- Wagyu Beef Warm Carpacciowith Artichoke Hearts, Grana Padano and Shaved Asparagus
- Pappardellewith "Funghi Trifolati" Truffle Pesto
- Olive Oil Cakewith Black Truffle Honey
Dolci
Dolci
- Pistachio and Chocolate Semifreddo
- 16
- Chocolate Caramel TarteFior di Latte, Almond Brittle
- 18
- GelatiOlive Oil, Vanilla, Choccolate
- 16
- Olive Oil Cake and GelatoOlio Verde, Two Ways + NaCl
- 17
- Black & White CoppettaChocolate and Fior di Latte Gelato, Hazelnut Brittle, Caramel Crema
- 16
- SorbettiPassion Fruit, Blood Orange, Strawberry
- 16
Enoteca Series
Thursday, April 22nd. Two seatings available at 6pm and 8pm $175 per person, exclusive of tax and gratuity To reserve, please call 212-777-0303 and request a table for the "Enoteca Series"
Notorious FVG: A Wine Dinner Featuring the Food and Wine of Friuli-Venezia Giulia
Friuli Venezia Giulia holds a special place in the heart of Babbo. FVG is the home of Bastianich Wines (which we like to call our " family wines") whose mission is to continue the region's reputation for producing the best white wines of Italy and to showcase what reds can do in the north. We also like the region because FVG, like Babbo, is notorious for bucking norms: so-called international varieties like chardonnay are locally-known as indigenous varietals and Italian food is also Austrian food and Slavic food and Hungarian food. In this Italian melting-pot, potatoes and polenta rule, the creamy unpasteurized Montasio cheese is prized and San Daniele Prosciutto is a protected class. With so much diversity of influences and ideas, Friuli conjures the question, "What makes Italian food and wine, Italian food and wine?" And the answer is…
- Baked Montasio with Potato and Prosciutto DOK Dall'Ava 24 MonthsVodopivec "Solo MM" Venezia Giulia Vitovska IGT 2012
- Potato dough Ravioli filled with Nettles & Montasio CheeseBastianich "Vespa Bianco" Venezia Giulia IGT 2015 Bottiglia 1.5 Litri Bastianich "Babbo Decennale Tocai Plus" Colli Orientali del Friuli DOC 2006 Bottiglia 1.5 Litri
- Baked Dry Fruit Pastry and Grappa GelatoVignai da Duline "Malvatea" Delle Venezie Malvasia IGT 2009
- Shrimp "Buzara" Stew with PolentaEdi Keber Collio Bianco DOC 2017
- Slow Roasted Veal Shank with Mashed Potato and PancettaVenica & Venica "Bottaz" Venezia Giulia Refosco IGT 2015 Ronchi di Cialla "Refosco dal Peduncolo Rosso di Cialla" Colli Orientali del Friuli DOC 2006