Ristorante Bartolotta dal 1993

La Cucina Ligure

Traditional Ligurian 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

Focaccia col Formaggio "La Manuelina"

Crispy Ligurian focaccia with creamy crescenza cheese, sea salt, and olive oil. One of Liguria's most iconic foods, focaccia di Recco takes its name from the village where it was born during the Saracen invasions, created by locals fleeing pirates, using only flour, oil, and cheese. Our recipe is that of "La Manuelina," the most renowned focacceria in Recco since 1885, where Chef Paul Bartolotta learned to make this simple, yet iconic dish. $5 supplemental

Brandacujun (Stocco Mantecato alla Ligure)

Stockfish creamed with olive oil, boiled potatoes, garlic, Taggiasca olives and pine nuts; Served with grilled bread

Minestrone alla Genovese

Classic Genoese vegetable soup with basil pesto

Zemin di Seppie con Bietole e Ceci (Seppie in Zimino)

Mediterranean cuttlefish stewed with chard, chickpeas and olive oil

Primi

Choose one of the following pasta courses

Trofie alla Portofinese

Traditional Ligurian twist-shaped pasta with fresh cherry tomato and basil pesto sauce. The origins of Ligurian trofie are very ancient; it is said that they were prepared for the first time on the eastern coast of Liguria in the town of Sori during the time of the Crusades

Trenette all'Ammiraglia

Admiral-style linguine pasta with clams, mussels, wild pink shrimp, scallops, and calamari with garlic, white wine, and pomini tomatoes. $6 supplemental

Ravioli di Borragine al Tocco Genovese

Ligurian ravioli filled with ricotta and borage greens, with a Genoese-style meat ragu

Corzetti Liguri con Battuto di Pinoli e Pesto di Maggiorana

Coin-shaped embossed pasta with pine-nut-pecorino cream and marjoram pesto. The name comes from "croxetta," the small cross once stamped onto the pasta to emulate coins of the Republic of Genoa. First appearing in 13th-century Genoa and the Ligurian Levante, this shape let noble families imprint their crest onto the dough, a way to display power at banquets and "sign" the food

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

Coniglio alla Sanremasca

Ponente-style slow-cooked leg of rabbit with stewed sweet onions, bell peppers, potatoes, Taggiasche olives, basil, sage, and rosemary

Merluzzo al Vermentino con Carciofi e Maggiorana

Sautéed line-caught cod glazed in Vermentino with thinly sliced artichokes, pomini tomatoes, and fresh marjoram

Pollo alla Genovese

Ligurian-style chicken braised with fresh herbs, vinegar, and mushrooms

Guazzetto di Vongole Veraci, Muscoli e Scampi

Sautéed tiny clams, mussels, and langoustine in garlic, tomato, and white wine sauce with fresh pepperoncino, parsley, and oregano. $6 supplemental

Dolci

Choose one of the following desserts

Semifreddo alle Albicocche, Miele e Pinoli

Frozen apricot, honey and pine nut mousse

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