Welcome to MenuPages - Please Select a city:

Barbetta

  • RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Italian
  • 321 W 46th St, New York NY10036 40.760247 -73.989014
  • (Btwn 8th & 9th Ave)
  • click map to interact
  • (212) 246-9171
  • 0

First Courses

Roasted Fresh Peppers Alla Bagna Cauda (1962)     12.00
Quail's Nest Of Fonduta with quail's eggs (1998)    13.00
Rollatine Of Imported Piemontese Robiola In Grilled Zucchini (1995)     11.00
Minestrone Giardiniera (1906)     9.00
Soup Of Puréed Roasted Vegetables (2011)     9.00
Asparagus with jicama (2014)    12.00
San Daniele Prosciutto Imported From Italy with a fantasy of melons (2003)    16.00
Our Own Low-Salt Home-Smoked Atlantic Salmon (1992)     12.00
Frappé Of Melons a frothy mixture of melons and berries, a refreshing drink (2014)    8.00
Antipastini an antipasti sampler (2014)    18.00

Salads

Varying Daily. Salad Taken As A Main Course Will Be Served As A Full Portion And Charged From $19

Roasted Red Beets with lolla rosa (1993)    10.00
Insalata Fantasia fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more (2009)    11.00
White On White Salad jicama, radish, white turnip and hearts of celery (2009)    11.00
Fresh Mushrooms Alla Schobert (1735-1767) compositore di musica e piatti ultimi (1962)    11.00
Mesclun Greens     7.00
Finocchio And Parmigiano Salad (1970)     11.00
Salad Of Imported Mozzarella Di Bufala cherry stem tomatoes, and fresh basil (1973)    15.00
Heirloom Tomatoes with extra virgin olive oil, coarse sea salt, and basil (2014)    15.00

Pasta And Risotto

First Course Portion. Pasta Or Risotto Taken As A Main Course Will Be Served As A Full Portion And Charged From $21.

Tajarin" (Tagliarini) In A Tomato Sauce with oven-roasted tomatoes (1906)    11.00
Agnolotti made by hand (1906)    12.00
Gnocchetti Ai Formaggi Piemontesi (2001)     12.00
Crespelle Alla Savoiarda (1962)     11.00
Paccheri In A Tomato And Basil Sauce (2014)     12.00
Whole Wheat Dececco Penne with a ragu of meat sauce a delicious pairing (2005)    12.00
Linguine Al Pesto In The Authentic Style Of Genova (1914)     12.00
Lingue Di Passero Al Paté D'olive (1975)     12.00
Risotto Alla Piemontese with wild porcini mushrooms (1906)    13.00
Risotto Flavored with roasted red beets (2014)    12.00
Risotto Al Cambozola flavored with gorgonzola camembert (2009)    12.00
Risotto Alle Erbe made with extra - virgin olive oil instead of butter, a breakthrough created by barbetta (2003)    12.00
Risotto Al Rosé Champagne (1973)     12.00
A Trio Of Risotti with roasted red beets; with herbs and extra - virgin olive oil instead of butter; with rosé champagne (2014)    13.00

Main Courses

Broiled Atlantic Salmon with an herbed sauce and cucumbers (1999)    23.00
Maine Diver Scallops Capped with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998)    26.00
Pacific Bass with asparagus and jicama (2009)    26.00
Fresh Jumbo Lump Crabmeat with wild rice sauteed in sherry (2014)    27.00
Charcoal grilled pacific swordfish over a bed of lentils with a balsamic vinaigrette (1991)    26.00
Girello Of Veal with mache and tender greens (2001)    27.00
Pollo Al Babj (1962)     26.00
Roasted Rabbit Alla Piemontese In A White Wine-Lemon Sauce Alla Piemontese (1995)     26.00
Roast Chicken - In A Pomegranate Sauce And Pomegranate kernels with chives mashed potatoes (2006)    22.00
Fegato Veneziana kosher calf's liver in the style of venice (1962). availability varies daily    26.00

Desserts $12

Panna Cotta (1984)   
Seckel Pears "Martin Sec" In Red Wine (1968)   
Torta Di Nocciole (1992)   
Gianduja Chocolate Cake (2009)   
Monte Bianco (1962)   
Pears Baked In Red Wine Alla Piemontese (1962)   
Red Fruits Soup (1991)   
St. Honoré (1962)   
Fruit Tarts Of The Season   
Zuppa Inglese (1906)   
Mousse Of Orange Bittersweet Chocolate (2008)   
Plum Cake (2002)   
Espresso Chocolate Cake (2002)   
Lemon And Pistachio Tart (1998)   
Creme Brulée (1962)   
Baked Hudson River Valley Apples (1969)   
Amaretto And Mousse Of Zabaglione Cake (2005)   
Chocolate Sausage salsiccia di cioccolato alla gabriella (2009)  
Macedonia Of Fresh Fruits (2002)   

Beverages

Caffé Espresso (1911) sebastiano maioglio, founder of barbetta, was the first to import an espresso machine to america in 1911    3.50
Decaffeinated Espresso (1962)     3.50
Decaffeinated Coffee     3.00
Coffee     3.00
Tea     3.00
Green Tea     3.00

Hors D'Oeuvre

Antipastini an antipasti sampler (2014)    22.00
Roast Fresh Peppers Alla Bagna Cauda (1962)     18.00
Quail's Nest Of Fonduta with quail eggs (1998)    19.00
Girello Of Veal with mache and tender greens (2001)    19.00
Rollatine Of Piemontese Robiola In Grilled Zucchini (1995)     18.00
Asparagus with jicama (2014)    18.00
Our Own Low-Salt Smoked Salmon smoked on the premises (1992)    18.00
San Daniele Prosciutto Imported From Italy with a fantasy of melons (2003)    19.00
Frappé Of Melons a frothy mixture of melons and berries, a refreshing drink (2014)    10.00

Soups $16

Minestrone Giardiniera (1906)   
Soup Of Puréed Roasted Vegetables (2011)   

Salads

Roasted Red Beets with lolla rosa (1993)    17.00
Insalata Fantasia fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more (2009)    17.00
White On White Salad jicama, radish, white turnip and hearts of celery (2009)    17.00
Fresh Mushrooms Alla Schobert (1735-1767) compositore di musica e piatti ultimi (1962)    17.00
Finocchio And Parmigiano Salad (1970)     18.00
Mesclun Greens     10.00
Salad Of Imported Mozzarella Di Bufala cherry stem tomatoes, and fresh basil (1973)    19.00
Heirloom Tomatoes with extra virgin olive oil, coarse sea salt, and basil (2014)    19.00

Pasta

Half Portion. Pasta Taken As A Main Course Will Be Served As A Full Portion And Charged From $27.

"Tajarin" (Tagliarini) In A Tomato Sauce with oven-roasted tomatoes (1906)    19.00
Agnolotti made by hand (1906)    19.00
Gnocchetti Ai Formaggi Piemontesi (2001)     19.00
Crespelle Alla Savoiarda (1962)     18.00
Paccheri In A Tomato And Basil Sauce (2014)     19.00
Whole Wheat Dececco Penne With A Ragu Of Meat Sauce a delicious pairing (2005)    19.00
Linguine Al Pesto In The Authentic Style Of Genova (1914)     19.00
Lingue Di Passero Al Paté D'Olive (1975)     19.00

Risotto

Half Portion. Risotto Taken As A Main Course Will Be Served As A Full Portion And Charged From $29.

Risotto Alla Piemontese with wild porcini mushrooms (1906)    26.00
Risotto Flavored with roasted red beets (2014)    22.00
Risotto Al Cambozola flavored with gorgonzola camembert (2009)    22.00
Risotto Alle Erbe made with extra - virgin olive oil instead of butter, a breakthrough created by barbetta (2003)    22.00
Risotto Al Rosé Champagne (1973)     22.00
A Trio Of Risotti with roasted red beets; with herbs and extra - virgin olive oil instead of butter; with rosé champagne (2014)    25.00

Fish

Broiled Atlantic Salmon with an herbed sauce and cucumbers (1999)    34.00
Charcoal grilled pacific wild swordfish over a ragu of lentils and a warm balsamic vinaigrette (1991)    38.00
Fresh Jumbo Lump Crabmeat with wild rice sauteed in sherry (2014)    38.00
Maine Diver Scallops Capped with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998)    38.00
Pacific Bass with asparagus and jicama (2009)    38.00

Main Courses

Vitel Tonné (Veal Tonnato) (1962) both served with marinated zucchini in carpione and baby rucola    37.00
Bue Al Barolo the tenderest of beef braised in red wine with polenta, loose and crisp (1962)    32.00
Roasted Rabbit Alla Piemontese In A White Wine-Lemon Sauce Alla Piemontese (1995)     37.00
Roast Rack Of Lamb with peas, fava beans, glazed golden pearl onions and caramelized hazelnuts (2002)    39.00
Roast Rack Of Venison with hudson river valley apple and pear croquette (1994)    39.00
Bistecca Alla Fiorentina (for two persons) aged angus steak charcoal-grilled with extra-virgin olive oil in the mode of florence (1992) with fagioli all'uccelletto - herbed giant sweet runner beans   pp 49.00
Fegato Veneziana, Kosher Calf's Liver In The Style Of Venice (1962) availability varies daily    37.00

Desserts $14

Panna Cotta (1984)   
Seckel Pears "Martin Sec" In Red Wine (1968)   
Torta Di Nocciole (1992)   
Gianduja Chocolate Cake (2009)   
Monte Bianco (1962)   
Pears Baked In Red Wine Alla Piemontese (1962)   
Red Fruits Soup (1991)   
St. Honoré (1962)   
Fruit Tarts Of The Season   
Zuppa Inglese (1906)   
Mousse Of Orange Bittersweet Chocolate (2008)   
Plum Cake (2002)   
Espresso Chocolate Cake (2002)   
Lemon And Pistachio Tart (1998)   
Creme Brulée (1962)   
Baked Hudson River Valley Apples (1969)   
Amaretto And Mousse Of Zabaglione Cake (2005)   
Chocolate Sausage salsiccia di cioccolato alla gabriella (2009)  
Macedonia Of Fresh Fruits (2002)   

Beverages

Caffé Espresso (1911) sebastiano maioglio, founder of barbetta, was the first to import an espresso machine to america in 1911    5.00
Decaffeinated Espresso (1962)     5.00
Decaffeinated Coffee     4.00
Coffee     4.00
Tea     4.00
Green Tea     4.00

Pre-Theatre Dinner $58

Our Homemade Parmigiano Biscotti   

Pre-Theatre Dinner $58

Roast Fresh Peppers Alla Bagna Cauda   
Roasted Red Beets Salad with lolla rosa  
Asparagus with jicama  
Minestrone Giardiniera   
Soup Of Puréed Roasted Vegetables   
Crespelle Alla Savoiarda   
Paccheri In A Tomato And Basil Sauce   
Whole Wheat Dececco Penne with a ragu of meat sauce a delicious pairing  
Frappé Of Melons a frothy mixture of melons and berries, a refreshing drink  

Pre-Theatre Dinner $58

Broiled Atlantic Salmon with an herbed sauce and cucumbers  
Charcoal-Grilled Wild Pacific Swordfish Over A Ragu Of Lentils with a warm balsamic vinaigrette   extra 7.00
Pacific Bass with asparagus and jicama   extra 7.00
Roast Chicken- In A Pomegranate Sauce And Pomegranate Kernels with chives mashed potatoes  
Roasted Rabbit In A White Wine-Lemon Sauce Alla Piemontese    extra 7.00
Fresh Jumbo Lump Crabmeat with wild rice sauteed in sherry   extra 7.00
Bue Al Barolo the tenderest of beef braised in red wine with polenta, loose and crisp  

Pre-Theatre Dinner $58

Salad Of Mesclun Greens   

Pre-Theatre Dinner $58

Desserts our desserts are made with very little sugar  

Pre-Theatre Dinner $58

Coffee   

White

Sauvignon Blanc Attems friuli venezia giulia, 2013    12.00
Arneis Blange DOC Ceretto 2013     13.00
Gavi DOCG Marchesi Di Barolo 2013     12.00
Chardonnay Delle Langhe Doc La Spinona 2012     12.00

Red

Barbera D'Asti Docg Cascina Castlet 2013     12.00
Dolcetto D'Alba Doc Sandrone 2013     12.00
Pinot Nero DOC M. Degli Angeli 2013     12.00
Cannonau Di Sardegna (A Former Piemontese Territory) Riserva DOC Sella & Mosca 2010     12.00
Barolo DOCG Terre Del Barolo 2009     16.00

Rosé

Scalabrone Bolgheri "Rosato" M. Antinori (tuscany) 2013    13.00

Rosé

"I Love You" Villa Jolanda N.V. prosecco    12.00
Moscato D'Asti Docg Cascina Castlet 2013 a sparkling dessert wine    12.00
Birra Menabrea a delicious premium beer from piemonte    8.00

 

Barbetta
321 W 46th St
Btwn 8th & 9th Ave
(212) 246-9171
Advertising
© 2015 GrubHub, Inc. All rights reserved.