Stay in touch
Sign up now to receive subscriber-only announcements, offers and promotions from Babbo Ristorante e Enoteca
Menu
Categories
Dinner
ANTIPASTI
- Marinated Fresh Sardineswith Caramelized Fennel and Lobster Oil
- 15
- Grilled Octopuswith "Borlotti Marinati" and Spicy Limoncello Vinaigrette
- 19
- Mussels "alla Tarantina"
- 16
- Roasted Beet Tartarewith Chianti Vinegar and Ricotta Salata
- 15
- Warm Tripe "alla Parmigiana"
- 15
- Pig Foot "Milanese"with Rice Beans and Arugula
- 16
- Beef Carpacciowith White Truffle Fonduta
- 25
- Arctic Char Crudowith Marinated Pumpkin and Salami Calabrese
- 19
- Steamed Cockleswith Red Chilies and Basil
- 16
- Pesce in Brodo
- 19
- Baby Wild Arugulawith Parmigiano and Aceto Manodori
- 17
- Warm Lamb's Tongue Vinaigrettewith Brown Beech Mushrooms and a 3-Minute Egg
- 17
- Prosciutto Di Parma "Riserva"with Black Pepper "Fett'unta"
- 19
PRIMI
- Goat Cheese Tortelloniwith Dried Orange and Wild Fennel Pollen
- 23
- Bucatini all'Amatricianawith Guanciale, Hot Pepper and Pecorino
- 24
- Pumpkin "Lune"with Sage and Amaretti
- 23
- Goose Liver Ravioliwith Balsamic Vinegar and Brown Butter
- 26
- Pappardelle Bolognese
- 29
- Cavatelliwith Costolette di Maiale
- 25
- Orecchiettewith Sweet Sausage and Rapini
- 25
- Linguinewith Clams, Pancetta and Hot Chilies
- 27
- Spaghettiniwith Spicy Budding Chives and a One Pound Lobster
- 29
- Garganelliwith "Funghi Trifolati"
- 25
- Mint Love Letterswith Spicy Lamb Sausage
- 23
- Chianti Stained Tonnarelliwith Wild Boar Ragu
- 26
- Gnocchiwith Braised Oxtail
- 25
- Fettuccinewith House-Made Pancetta and Radicchio
- 24
- Beef Cheek Ravioliwith Crushed Squab Liver and Black Truffles
- 26
- Black Spaghettiwith Rock Shrimp and Salami Calabrese
- 29
SECONDI
- Monkfishwith "Cotecchino" and Lentils
- 35
- Sea Scallopswith Fregula and Calabrian Chiles
- 37
- Grilled Quailwith "Scorzonera alla Romana" and Saba
- 32
- Barbecued Squabwith Roasted Beet "Farrotto" and Porcini Mustard
- 36
- Rabbitwith Sweet Peppers, Chanterelles and Saffron Barlotto
- 34
- Fennel Dusted Sweetbreadswith Sweet and Sour Onions and Membrillo Vinaigrette
- 31
- Charred Beef Tonguewith Braised Cabbage, Walnuts and Grain Mustard
- 29
- Barbecued Skirt Steakwith Endive "Alla Piastra" and Salsa Verde
- 37
- Spicy Two Minute CalamariSicilian Lifeguard Style
- 28
- Whole Grilled Branzinowith Charred Broccolini, Tonnato and Lemon Oregano Jam
- 39
- Duckwith Braised Autumn Vegetables and Charred Baby Leek
- 35
- Grilled Guinea Henwith Celery Root Fregula and Black Truffle Vinaigrette
- 29
- Grilled Lamb Chops "Scottadita"with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt
- 38
- Grilled Pork Chopwith Cherry Peppers, Cipolline and Aceto Manodori
- 35
- "Brasato al Barolo"Braised Beef with Roasted Cremini and Horseradish Gremolata
- 31
- Grilled Ribeye for Twowith Roasted Potatoes, Garlic, Rosemary and Aceto Manodori
- 140
SPECIALS
- "Neci con Funghi Misti"
- 16
- Chestnut and Robiola Ravioliwith Brown Butter and Apples
- 27
- Pan Seared Skatewith Dried Cherries, Crispy Fennel and Crab
- 34
- Duck Egg Sunny-Side Upwith Guanciale and White Truffles
- 80
- Pappardellewith White Truffles and Parmigiano
- 120
- Joe's Veal Chop for Twowith Charred Pears, Spinach and White Truffle Fonduta
- 140
CONTORNI
- Rapiniwith Roasted Garlic
- 11
- Celery Root Fregula
- 11
- Beetswith Blood Orange and Pecorino
- 11
- Babbo Greenswith Roasted Shallots
- 11
- Roasted Potatoeswith Rosemary
- 11
- Brussels Sproutswith Pancetta
- 11
Tasting Menus
Pasta Tasting Menu
$105 per person. Accompanying wines $80 per person - As listed below. "The Riserva Selection" of wines $120 per person - For details ask our Sommeliers. Our Pasta Tasting requires the participation of the entire table
- Black Tagliatellewith Parsnips and Pancetta; Wine Pairing: Monte Rossa "P.R." Franciacorta Brut NV
- Garganelliwith "Funghi Trifolati"; Wine Pairing: I Custodi "Pistus" Etna Rosso 2015
- Pappardelle BologneseWine Pairing: Bastianich "Vespa Rosso" Venezia Giulia 2013
- Olive Oil Cake and GelatoCapezzana Olive Oil, Two Ways + NaCl.; Wine Pairing: Cardamaro, Amaro al Cardo e Carciofo NV
- "Casunzei"with Poppy Seeds; Wine Pairing: Castell'in Villa "La Gazzara" Sangiovese Rosato 2017
- Pork Belly Pyramids in BrodettoWine Pairing: Roccafiore, Montefalco Rosso 2012
- Vanilla Panna Cottawith Cranberry Composta; Wine Pairing: Brandini, Moscato d'Asti 2017
White Truffle Tasting Menu
$300 per person. Accompanying wines $200 per person - As listed below. Our White Truffle Tasting requires the participation of the entire table
- Duck Egg Sunny-Side Upwith Guanciale; Wine Pairing: Roagna "Montemarzino" Derthona Timorasso 2014
- Pumpkin "Lune"with Sage; Wine Pairing: Bruno Ceretto "Bricco Rocche" Barolo 2001
- Sottocenerewith Fig Marmellata; Wine Pairing: Bruno Giacosa Barbaresco 1999
- Pappardellewith Parmigiano; Wine Pairing: Giacomo Conterno "Cascina Francia" Barolo 2001
- Grilled Guinea Henwith Celery Root Fregula; Wine Pairing: Luigi Einaudi "Nei Cannubi" Barolo 2004
- "Torta Caprese"with "Fior di Latte" and Vincotto; Wine Pairing: Martini & Rossi Chinato Decennale 1990s
Traditional Tasting Menu
$115 per person. Accompanying wines $80 per person - As listed below. "The Riserva Selection" of wines $120 per person - For details ask our Sommeliers. Our Traditional Tasting requires the participation of the entire table.
- House Made Bresaolawith Sformato di Parmigiano and Aceto Manodori; Wine Pairing: Ca' Montanari "Opera 02" Lambrusco di Modena NV
- Duck Tortelliwith "Sugo Finto"; Wine Pairing: G.D. Vajra Barbera d'Alba 2016
- Sottocenerewith Whipped Honey; Wine Pairing: Bastianich "Babbo Ventennale" Tocai Plus 2008
- "Torta Caprese"with "Fior di Latte" and Vincotto; Wine Pairing: Cappellano, Barolo Chinato NV
- Pappardellewith Chanterelles and Thyme; Wine Pairing: Bastianich "Vespa Bianco" Venezia Giulia 2015
- Grilled Guinea Henwith Celery Root Fregula and Black Truffle Vinaigrette; Wine Pairing: Poggerino, Chianti Classico 2014
- Almond Raspberry Cakewith Sicilian Pistachios; Wine Pairing: Giovanni Dri "Il Roncat" Ramandolo 2012
Dolci E Formaggi
Dolci
- Chocolate Hazelnut CakeOrange Sauce and Hazelnut Gelato
- 16
- Saffron Panna CottaPoached Quince and Saffron Shortbread
- 16
- Pine Nut CrostataFresh Figs and Goat Cheese Gelato
- 16
- Pistachio and Chocolate Semifreddo
- 16
- Biscotti and Cookies
- 16
- Concord Grape SchiacciataHoney Butter Sauce and Ricotta Gelato
- 16
- Maple CheesecakeBrown Sugar Croccante and Crème Fraîche
- 16
- Olive Oil Cake and GelatoCapezzana Olive Oil + NaCl
- 17
- Affogato
- 16
- Assortment of Gelati and Sorbetti
- 16
Lunch
Antipasti
- Baby Beet Saladwith Blood Orange and Castelmagno
- 15
- Crostini Napoletaniwith Ricotta, Sardines and Dandelion Greens
- 13
- Arugula Saladwith Wild Mushrooms, Parmigiano and Aceto Tradizionale
- 15
- Grilled Quailwith Shaved Fennel and Lardo
- 16
- Mozzarella di Bufalawith Arugula Pesto and Capezzana
- 17
- Steamed Cocklesin Njuda Brodetto with Green Onion "Fett'unta"
- 16
- Prosciutto Di Parma "Riserva"with Horseradish and Figs
- 17
- Pesce in Brodo
- 19
Primi
- Pappardelle Bolognese
- 21
- Gnocchi al Telefonowith Mozzarella di Bufala
- 19
- Orecchiettewith Broccoli Rabe Pesto and Salami Calabrese
- 18
- Spaghettiniwith Spicy Budding Chives and a One Pound Lobster
- 29
- Cavatelliwith Lobster, Octopus and Calabrian Chilies
- 23
- Garganelliwith "Funghi Trifolati"
- 25
- Rigatoni alla Gricia
- 20
- Linguinewith Clams, Pancetta and Hot Chilies
- 27
- Beef Cheek Ravioliwith Black Truffles and Castelmagno
- 22
- Black Spaghettiwith Rock Shrimp, Spicy Salami Calabrese and Green Chilies
- 29
- Fettuccinewith House-Made Pancetta and Radicchio
- 24
- Pork Belly Pyramidswith Chanterelles
- 21
- Bucatini all'Amatriciana
- 19
Secondi
- Sea Scallopswith Roasted Autumn Vegetables
- 24
- Whole Branzinowith Charred Broccolini, Tonnato and Lemon Oregano Jam
- 39
- Grilled Pork Chopwith Cherry Peppers, Cipolline and Aceto Manodori
- 35
- Barbecued Skirt Steakwith Endive "alla Piastra" and Salsa Verde
- 37
- Market Fishwith Caponata and Salsa Verde
- 25
- Grilled Octopuswith Marble Potatoes and 'Nduja Vinaigrette
- 23
- Lamb Chops "Scottadita"with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt
- 38
- Porcini Rubbed Ribeyewith Roasted Potatoes and Aceto Manodori
- 65
- Spicy Two Minute CalamariSicilian Lifeguard Style
- 28
Contorni
- Rapiniwith Roasted Garlic
- 10
- Celery Root Fregula
- 10
- Roasted Potatoeswith Rosemary
- 10
- Babbo Greenswith Roasted Shallots
- 10
Specials
- Duck Egg Sunny-Side Upwith Guanciale and White Truffles
- 80
- Grilled Guinea Henwith Celery Root Fregula and Black Truffle Vinaigrette
- 29
- Pappardellewith Fresh White Truffle
- 120
Lunch Tasting Menu
$49 per person. Accompanying wines $35 per person - As listed below. Our Lunch Tasting requires the participation of the entire table
- Baby Beet Salad with Blood Orange and CastelmagnoWine Pairing: Bastianich "Vini Orsone" Colli Orientali Friulano 2016
- Grilled Guinea Hen with Celery Root Fregula and Black Truffle VinaigretteWine Pairing: La Mozza "Aragone" Maremma Toscana 2009
- Braised Beef "Francobolli" with Arugula PestoWine Pairing: G.D. Vajra Barbera d'Alba 2016
- "Torta Caprese" with "Fior di Latte" and VincottoWine Pairing: Cappellano, Barolo Chinato NV
Pasta Tasting Menu
$105 per person. Accompanying wines $80 per person - As listed below. Our Pasta Tasting requires the participation of the entire table
- Black Tagliatellewith Parsnips and Pancetta; Wine Pairing: Monte Rossa "P.R." Franciacorta Brut NV
- Garganelliwith "Funghi Trifolati"; Wine Pairing: I Custodi "Pistus" Etna Rosso 2015
- Pappardelle BologneseWine Pairing: Bastianich "Vespa Rosso" Venezia Giulia 2013
- Olive Oil Cake and GelatoCapezzana Olive Oil, Two Ways + NaCl.; Wine Pairing: Cardamaro, Amaro al Cardo e Carciofo NV
- "Casunzei"with Poppy Seeds; Wine Pairing: Castell'in Villa "La Gazzara" Sangiovese Rosato 2017
- Pork Belly Pyramidswith Charred Treviso and Roasted Pumpkin; Wine Pairing: Roccafiore, Montefalco Rosso 2012
- Vanilla Panna Cottawith Nectarine Composta; Wine Pairing: Brandini, Moscato d'Asti 2017
Dolci e Formaggi
- "Torta Caprese""Fior di Latte" and Vincotto
- 16
- Olive Oil Cake and GelatoCapezzana Olive Oil + NaCl
- 17
- Tiramisù
- 16
- Biscotti and Cookies
- 16
- "Assaggi di Formaggio"
- Chocolate Panna CottaStraciatella and Crème Fraiche Gelato
- 16
- Pistachio and Chocolate Semifreddo
- 16
- Affogato
- 16
- Assortment of Gelati and Sorbetti
- 16