Ristorante Bartolotta dal 1993

Traditional Regional Cuisine

Four-course dining Experience $75

Customize Your Meal & Choose Your Culinary Journey

By selecting one from each of these courses:

Un Antipasto: Your Small Starter Appetizer

Un Primo: Your Small Pasta Course

Un Secondo: Your Main Course

Un Dolce: Your Small Dessert

Antipasti

Choose one of the following starter appetizers

Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Fainè alla Sassarese con Cipolla e Salsiccia (Farinata Sarda)

Baked chickpea-olive oil pancake with onions and Sardinian salami

Tonno alla Carlofortina

Seared tuna with garlic, tomato, and vinegar sauce scented with bay leaf ($4 supplemental)

Pancia di Maiale Glassata al Mirto

Slow-roasted pork belly glazed with Sardinian myrtle berries, rosemary and honey

Polpo e Patate alla Sarda

Mediterranean octopus salad with boiled potatoes, parsley and lemon ($4 supplemental)

Primi

Choose one of the following pasta courses

Fregola con Arselle, Porri e Oro di Cabras

Toasted Sardinian couscous with tiny clams, leeks, garlic, parsley, white wine and Sardinian grey mullet roe. Bottarga production in the Mediterranean dates back nearly 3,000 to 4,000 years. It originated from the Phoenicians, who discovered the method of salting and drying fish eggs to preserve them. The pristine brackish waters of the Cabras Lagoon — located on the western coast of Sardinia—are an ideal habitat for grey mullet. Bottarga was used as a royal gift, a luxury item fit for nobility, dignitaries, and royal exchanges

Spaghetti all'Aragosta

Spaghetti pasta with sautéed lobster, garlic, chili, white wine, and tomato ($7 supplemental)

Gnocchi del Contadino alla Baunese (us Ladeddos)

Baunei-style potato-semolina "farmer's gnocchi" with tomato, basil, and pecorino sardo

Culurgiones Ogliastrinus a Sa Spighitta con Crema di Pecorino e Zafferano

Traditional pasta filled with potato, mint and "casu 'e fitta" cheese with pecorino- saffron sauce. "Sa spighitta" means "in the shape of a wheat spikelet." Similar dishes can be found in Babylonian, Egyptian, Greek, and Roman cuisine. Giovanni Boccaccio, the poet and writer from the Renaissance, mentions this pasta in his famous novel, The Decameron

Pappardelle al Sugo d'Anatra (Toscana)

Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù ($6 supplemental)

Secondi

Choose one of the following main courses

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes, sautéed bitter greens ($10 supplemental)

Aragosta all'Algherese

Chilled rock lobster salad with heirloom tomatoes, red onions, olive oil, lemon, garlic, mint, and basil. ($12 supplemental) The heavy influence of the Spanish conquistadores can be savored in this traditional dish from the coastal town of Alghero, nicknamed "Barceloneta" or "little Barcelona." Founded in 1100 A.D. by the Dorias, a most powerful Genoese family, the city of Alghero was later ruled by the Spaniards when, in 1353, King Pedro IV of Aragon and Catalonia obtained, from the Pope, the right to annex Sardinia

Pecora a Succhittu

Oristano-style lamb braised in white wine with artichokes, olives, and sun-dried tomatoes

Sa Cassola de Casteddu

Cagliari-style seafood stew of clams, mussels, fish, cuttlefish, onions, tomato and vermentino wine

Filetto di Maiale con Favata alla Sassarese

Seared pork medallions with stewed fava beans and carasau flatbread. 'Favata' is a very ancient dish of poor origins, originally made with trimmings and less valuable parts of the pig. A type of polenta called "puls fabata" was mentioned by Roman author Pliny the Elder (23-79 AD)

Dolci

Choose one of the following desserts

Pane Carasau con Pecorino Arrosto e Miele di Asfodello di Luigi Manias

Grilled Sardinian pecorino cheese on toasted carasau flatbread and artisanal asphodel honey ($4 supplemental) Carasau is a paper-thin, twice-baked traditional flatbread from Sardinia with roots dating back to the Bronze Age. Luigi Manias is the heir to the oldest family tradition in beekeeping in the world, started by his ancestor Antioco Manias in 1631. His apiaries are in Monte Arci Park, where he specializes in honey harvested from classic Mediterranean plants. The Asphodel is a hardy perennial plant native to Southern Europe and North Africa

Crema di Limone "Costa d'Amalfi"

Chilled lemon custard with toasted meringue

Budino di Caramello

Sea salt-caramel pudding with dark chocolate ganache

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Classico Tiramisu' di Ristorante Bartolotta dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, and cocoa