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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, Coconut, Strawberry
- 16
Enoteca Series
Thursday, May 2oth. Two seatings available at 6pm and 8pm $200 per person, exclusive of tax and gratuity To purchase tickets, please visit exploretock.com/babbo
Don't Call It A Comeback: A Wine Dinner Featuring the Food and Wine of Campania
Chicago Style. Detroit Style. New York Style. These are all excellent pies, but let's not forget the OG coming straight out of Campania: Neapolitan pizza made with Mozzarella di Bufala. We think it's important to remember our roots because another source of pride in Campania, the grape Fiano, almost went extinct in the mid 20th century as high-yield grapes bore a more profitable fruit. When winemakers rediscovered the pleasures of Fiano (and Greco and Falanghina) they began to produce exemplary wines which propelled regions like Avellino to protected status. It doesn't hurt that these wines pair perfectly with the octopus, shrimp and clams of the Amalfi Coast. But Campania is not all about white wine. It is also home to Aglianico, one of the varietals in the Italian triumvirate of great red grapes. We think Aglianico deserves the stature (and name recognition) of Sangiovese and Nebbiolo. And, besides, it goes so well with our slow-roasted lamb shoulder. Drinking these wines now will ensure that they will never need a comeback. In that spirit, we are proud to present a dinner featuring the food and wine of southern Italy, Campania style.
- Pizzette con Mozzarella di Bufala / Pizzette with Buffalo MozzarellaPerillo, Irpinia Coda di Volpe DOC 2014
- Scialatielli con Vongole e Gamberi / Handcut Amalfi Coast Fresh Pasta with Clams and ShrimpPietracupa, Fiano di Avellino DOCG 2010; Ciro Picariello, Greco di Tufo DOCG 2017
- Pastiera Napoletana con Gelato di Ricotta / Neapolitan Pastiera Tart with Ricotta GelatoCrema di Limoncello Fata en Casa
- Polpo con Zucchine Scapece e Limoncello Agrodolce / Octopus with Zucchine in Garlic, Mint,Vinegar and Limoncello SauceReale "Aliseo" Tramonti Costa d'Amalfi Bianco 2018
- Agnello alla Pizzaiola con Scarola Imbottita / Roasted Lamb Shoulder "Pizzaiola" with Stuffed EscaroleGuastaferro, Taurasi DOCG 2010; Silvia Imparato "Montevetrano" Colli di Salerno IGT 2002