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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 40.7602778 -73.9890486
  • (Btwn 8th & 9th Ave)
  • click map to interact
  • (212) 246-9171
  • 0

Lunch

Our Dishes Are Prepared With Very Little Salt.

First Courses

Eat Like A Pope! It Has Been Widely Reported By The Italian Press That Bagna Cauda Is A Favorite Of Pope Francis. Bagna Cauda Is A Classic Dish Of Piemonte, Where The Pope’s Family Still Resides In Portacomaro Monferrato, Piemonte.

Antipastini an antipasti sampler (2014)   18.00
Roasted Fresh Peppers Alla Bagna Cauda (1962)    12.00
Rollatine Of Imported Piemontese Robiola In Grilled Zucchini (1995)    11.00
Minestrone Semifreddo a garden-weather minestrone at room temperature (1962)   9.00
Soup Of Puréed Roasted Vegetables warm or cold (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

Salads

Varying Daily.

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

Pasta And Risotto

First Course Portion.

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

Main Courses

Varying Daily.

Breast Of Chicken Tonné (Tonnato)(1994) served with marinated zucchini in carpione and baby rucola   22.00
Vitel Tonné (Veal Tonnato) (1962) served with marinated zucchini in carpione and baby rucola   27.00
Girello Of Veal with mache and tender greens (2001)   27.00
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
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

Varying Daily. Our Desserts Are Made With Very Little Sugar.

Panna Cotta (1984)    
Torta Di Nocciole (1992)    
Gianduja Chocolate Cake (2009)    
Monte Bianco (1962)    
Pears Baked In Red Wine Alla Piemontese (1962)    
Baked Peaches (1962)    
Red Fruits Soup (1991)    
Fresh Apricots Tart (1990)    
St. Honoré (1962)    
Zuppa Inglese (1906)    
Mousse Of Orange Bittersweet Chocolate (2008)    
Espresso Chocolate Cake (2002)    
Lemon And Pistachio Tart (1998)    
Creme Brulée (1962)    
Macedonia Of Fresh Fruits (2002)    

Beverages

Granita Of Espresso Coffee Or Lemon (1963)    7.00
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

 

Dinner

Hors D’Oeuvre

Varying Daily. Eat Like A Pope! It Has Been Widely Reported By The Italian Press That Bagna Cauda Is A Favorite Of Pope Francis. Bagna Cauda Is A Classic Dish Of Piemonte, Where The Pope’s Family Still Resides In Portacomaro Monferrato, Piemonte.

Antipastini an antipasti sampler (2014)   22.00
Roast Fresh Peppers Alla Bagna Cauda (1962)    18.00
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, a refreshing summer drink (2014)   10.00

Soups $16

Minestrone Semifreddo a garden-weather minestrone at room temperature (1962)   
Soup Of Puréed Roasted Vegetables warm or cold (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.

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

Risotto

Half Portion.

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

Fish

Varying Daily

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

Varying Daily.

Breast Of Chicken Tonné (Tonnato) (1994) served with marinated zucchini in carpione and baby rucola   32.00
Vitel Tonné (Veal Tonnato) (1962) served with marinated zucchini in carpione and baby rucola   37.00
Girello Of Veal with mache and tender greens (2001)   37.00
Roasted Rabbit Alla Piemontese In A White Wine-Lemon Sauce Alla Piemontese (1995)    37.00
Pollo Al Babj (1962)    37.00
Bue Al Barolo the tenderest of beef braised in red wine with polenta, loose and crisp (1962)   32.00
Roast Chicken- In A Pomegranate Sauce And Pomegranate Kernels with chives mashed potatoes (2006)   32.00
Roast Rack Of Lamb With Peas fava beans, glazed golden pearl onions and caramelized hazelnuts (2002)   39.00
Bistecca Alla Fiorentina 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 for two persons.  pp 49.00
Fegato Veneziana, Kosher Calf’s Liver In The Style Of Venice (1962) availability varies daily   37.00

Desserts $14

Varying Daily. Our Desserts Are Made With Very Little Sugar.

Panna Cotta (1984)    
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)    
Fresh Apricots Tart (1990)    
Zuppa Inglese (1906)    
Mousse Of Orange Bittersweet Chocolate (2008)    
Espresso Chocolate Cake (2002)    
Lemon And Pistachio Tart (1998)    
Creme Brulée (1962)    
Baked Peaches (1962)    
Macedonia Of Fresh Fruits (2002)    

Beverages

Piccola Pasticceria Piemontese.

Granita Of Espresso Coffee Or Lemon (1963)    9.00
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 Dishes Are Prepared With Very Little Salt.

 

Our Homemade Parmigiano Biscotti    

 

Eat Like A Pope! It Has Been Widely Reported By The Italian Press That Bagna Cauda Is A Favorite Of Pope Francis. Bagna Cauda Is A Classic Dish Of Piemonte, Where The Pope’s Family Still Resides In Portacomaro Monferrato, Piemonte.

Roast Fresh Peppers Alla Bagna Cauda    
Roasted Red Beets Salad with lolla rosa   
Asparagus with jicama   
Minestrone Semifreddo a garden-weather minestrone at room temperature   
Soup Of Puréed Roasted Vegetables warm or cold   
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   

 

Cold Chicken Tonné (Tonnato) breast of chicken in a tuna mayonnaise sauce with marinated zucchini in carpione and baby rucola   
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
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   

 

Salad Of Mesclun Greens    

 

Desserts our desserts are made with very little sugar   

 

Coffee    

 

Wine By The Glass

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
Barbera Del Monferrato Superiore Doc "Gaudio" Bricco Mondalino 2010    12.00
Dolcetto Monferrato Doc Castello Del Poggio 2011    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
Barbaresco Bricco Rio Sordo Docg Musso 2008    16.00
Barolo Docg Terre Del Barolo 2009    16.00

Rosé

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

 

"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
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