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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

Quail’s Nest Of Fonduta* with quail’s eggs (1998)   13.00
Roasted Fresh Peppers Alla Bagna Cauda (1962)*    12.00
Minestrone Giardiniera (1906)*    9.00
Soup Of Puréed Roasted Vegetables (2010)    9.00
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

Salads

Varying Daily

Rollatine Of Imported Piemontese Robiola In Grilled Zucchini (1995)*    11.00
Roasted Red Beets* with lolla rosa (1993)   10.00
Fresh Mushrooms Alla Schobert (1735-1767)* compositore di musica e piatti ultimi (1962)   11.00
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
Mesclun Greens    7.00
Finocchio And Parmigiano Salad (1970)    11.00
Salad Of Cherry Stem Tomatoes, Imported Mozzarella Di Bufala, And Fresh Basil (1973)    12.00
salad taken as a main course will be served as a full portion and charged from   19.00

Pasta And Risotto

First Course Portion

Tajarin" (Tagliarini) (1906)* with tomato and basil   11.00
Agnolotti* made by hand (1906)   12.00
Gnocchetti Ai Formaggi Piemontesi (2001)*    12.00
Crespelle Alla Savoiarda (1962)    11.00
Garganelli In A Tomato And Basil Sauce (2011)    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
Linguine Al Paté D’olive (1975)    12.00
Risotto Alla Piemontese* with wild porcini mushrooms (1906)   13.00
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)   11.00
Risotto Al Rosé Champagne (1973)    11.00
pasta or risotto taken as a main course will be served as a full portion and charged from   21.00

Main Courses

Varying Daily

Girello Of Veal* with mache and tender greens (2001)   27.00
Broiled Atlantic Salmon with an herbed sauce and cucumbers (1962)   23.00
Maine Diver Scallops capped with a julienned yukon potato crust, with a tasty fresh tomato, and herbs sauce and baby bok choi (1998)   26.00
Wild Roast Chilean Bass with jicama and asparagus (2009)   26.00
Charcoal grilled pacific swordfish over a bed of lentils with a balsamic vinaigrette (1991)   26.00
Pollo Al Babj (1962)*    25.00
Roasted Rabbit Alla Piemontese* in a white wine-lemon sauce with savoy cabbage (1995)   26.00
Bue Al Barolo* the tenderest of beef braised in red wine with polenta, loose and crisp (1962)   24.00
Roast Chicken in a pomegranate sauce and pomegranate kernels with gratineed mashed potatoes (2006)   22.00
Fegato Veneziana, Kosher Calf’s Liver in the style of venice (1962) (availability varies daily )   26.00

Desserts $12

Our Desserts Are Made With Very Little Sugar.

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)*    
Chocolate Sausage salsiccia di cioccolato alla gabriella (2009)   
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)    
Pineapple filled with 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    2.50
Coffee    2.50
Tea    2.50
Green Tea (2000)    2.50

 

Dinner

Our Dishes Are Prepared With Very Little Salt.

Hors D’oeuvre

Varying Daily

Quail’s Nest Of Fonduta* with quail eggs (1998)   19.00
Girello Of Veal* with mache and tender greens (2001)   19.00
Roast Fresh Peppers Alla Bagna Cauda (1962)*    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

Salads

Rollatine Of Piemontese Robiola In Grilled Zucchini (1995)*    18.00
Roasted Red Beets* with lolla rosa (1993)   17.00
Fresh Mushrooms Alla Schobert (1735-1767)* compositore di musica e piatti ultimi (1962)   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
Finocchio And Parmigiano Salad (1970)    18.00
Mesclun Greens (1990)    10.00
Salad Of Cherry Stem Tomatoes, Imported Mozzarella Di Bufala, And Fresh Basil (1973)    19.00

Soups $16

Minestrone Giardiniera (1906)*    
Soup Of Puréed Roasted Vegetables (2010)    

Pasta

Half Portion

"Tajarin" (Tagliarini)* with tomato and basil (1906)   18.00
Agnolotti* made by hand (1906)   19.00
Gnocchetti Ai Formaggi Piemontesi (2001)*    19.00
Crespelle Alla Savoiarda (1962)    18.00
Garganelli In A Tomato And Basil Sauce (2011)    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
Linguine 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 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
Risotto Taken As A Main Course Will Be Served As A Full Portion And Charged From $29.

Fish

Half Portion

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
Maine Diver Scallops Capped with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi (1998)   38.00
Wild Roast Chilean Bass with jicama and asparagus (2009)   38.00

Main Courses

Varying Daily

Roasted Rabbit Alla Piemontese In A White Wine-Lemon* sauce with savoy cabbage (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 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
Fegato Veneziana, Kosher Calf’s Liver In The Style Of Venice (1962) availability varies daily   37.00
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  (pp for 2) 49.00

Desserts $18

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)*    
Chocolate Sausage salsiccia di cioccolato alla gabriella (2009)   
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)    
Pineapple filled with 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 (2000)    4.00

 

Pre-Theatre Dinner $58

Our Dishes Are Prepared With Very Little Salt.

 

Our Homemade Parmigiano Biscotti    

 

Roasted Red Beets Salad with lolla rosa   
Minestrone Giardiniera    
Soup Of Puréed Roasted Vegetables    
Crespelle Alla Savoiarda    
Garganelli In A Tomato And Basil Sauce    
Whole Wheat Dececco Penne with a ragu of meat sauce - a delicious pairing   

 

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

 

Salad Of Mesclun Greens    

 

Desserts From The Wagon our desserts are made with very little sugar   
Coffee    

 

Wines By The Glass

A Selection Of Piemontese

Metodo Classico Brut Trento Doc Ferrari N.V., spumante   16.00

White

Chardonnay Les Compagnons (with man’s best friend on the label) 2010   11.00
Arneis Blange DOC Ceretto 2011    12.00
Gavi DOCG Marchesi Di Barolo 2010    12.00
Chardonnay Delle Langhe DOC La Spinona 2010    12.00
Barbera D’asti DOCG Cascina Castle’t 2010    12.00

Red

Barbera Del Monferrato Superiore Doc Bricco Mondalino 2008    12.00
Grignolino D’asti DOC Stella Guiseppe 2010    12.00
Ruche Na’ Vota DOC Cantine Sant Agata 2009    12.00
Cannonau Di Sardegna (a former piemontese territory) riserva doc sella & mosca 2008   12.00
Barbaresco Bricco Rio Sordo DOCG Musso 2008    16.00
Barolo DOCG Terre Del Barolo 2007    16.00

Sparkling Dessert

Moscato D’asti DOCG Cascina Castle’t 2011    12.00
Birra Menabrea a delicious premium beer from piemonte   8.00

 

* Specialties Of Piemonte In Red.
Barbetta
321 W 46th St
Btwn 8th & 9th Ave
(212) 246-9171
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