Ristorante Bartolotta dal 1993

La Cucina Calabrese

Traditional Calabrian 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

Polpo alla Galeota

Mediterranean octopus with olive oil, garlic, chili, and tomato ($4 supplemental)

Licurdia alla Rosetana ('A Ghecurde")

Rustic Calabrian onion soup with potato, caciocavallo, and toasted bread. Calabria's best known soup is made with one of the region's most distinct ingredients, the IGP red onions from Tropea. This allium is Italy's most famous onion and is harvested in clay soil which results in a particularly sweet flavor

Vrasciuli Calabresi di Carne e Melanzana

Fried pork, veal, and eggplant meatballs

Antipasto Calabrese

Nduja crostino, cured pancetta, soppressata Calabrese, pecorino, and "vecchiarelle" anchovy fritters ($4 supplemental)

Primi

Choose one of the following pasta courses

Pasta Ca Muddica

"Struncatura" whole grain linguine with olive oil, garlic, Calabrian chili, pecorino, anchovy, and breadcrumbs. Struncatura "the contraband pasta" was born in the town of Gioia Tauro, where poor housewives collected the flour and bran residues after the milling of various grains. The name comes from "struncaturi", which is the long saw from which the sawdust fell during work, resembling the milling leftovers. For that reason, this was a "forbidden pasta" and was sold in secret shops, almost like contraband. This is the traditional sauce of humble Mediterranean ingredients for this pasta in Calabria, in which, the breadcrumbs were considered the "cheese of the poor"

Ravioli di Stocafisso e Patate con Pesto Calabrese

Salt cod and potato ravioli with Calabrian pesto. There are many types of pesto in Italy, the Calabrian version is made with roasted peppers, almonds, garlic, vinegar, and cheese

Rigatoni alla Toranese

Rigatoni with sautéed red onions, guanciale, pecorino and black pepper

Fileja al Ragù di Salsiccia e 'Nduja

Curled pasta with tomato, sausage, Calabrian spicy salame and caciocavallo cheese

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 steak, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes, sautéed bitter greens ($10 supplemental)

Pesce Spada alla Ghiotta

Grilled swordfish with tomato, olives, capers and red onions

Capretto alla Civitese

Goat braised in white wine and scented with Mediterranean oregano, coriander, fennel and mint. The origins of this recipe are closely linked to the exodus of the Albanian populations (the Arbëreshë) who, beginning in 1476, fled the Turkish Empire and found refuge in Southern Italy. The settlers brought with them their pastoral culture and pan-cooking techniques, which over time blended with the typical products of the Calabrian land. This is the signature dish of the town of Civita, a charming village in the heart of the Pollino National Park

Braciola di Maiale alla Silana

Pork loin stewed with tomato, mushrooms, artichokes and basil

Trancio di Tonno alla Riggitana

Reggio Calabria-style tuna with olive oil, vinegar, Mediterranean oregano, garlic and chili sauce ($5 supplemental). The history of tuna fishing in Calabria is a centuries-old tradition rooted along the Tyrrhenian coast known as "Costa degli Dei" (Coast of the Gods). Practiced since the time of the ancient Greeks, the industry relied on the traditional fixed trap nets to intercept the seasonal migration of bluefin tuna

Dolci

Choose one of the following desserts

Crema Reggina con Fichi di Cosenza DOP Sciroppati

Traditional rum gelato with dried fruit, shaved chocolate, and candied golden Calabrian figs. Pastry Chef, Giuseppe Caridi, was preparing pastry cream in his shop and found himself out of flour, so he improvised by adding rum. When he turned it into ice cream by adding fruit and chocolate, it became an instant success. To honor his hometown of Reggio-Calabria, he named it "Crema Reggina"

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