Ristorante Bartolotta dal 1993

Antipasti

Insalata Mista

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

Zuppa alla Canavesana*

Hearty winter bread soup with beef broth, pancetta, cabbage, and parmigiano, baked until bubbly and golden. A hearty soup usually found on tables of many "Cascine" (Alpine farmsteads) in the province of Ivrea in Piemont

Morbidelle di Caprino con Polenta Taragna e Fonduta Piemontese*

Warm goat cheese with creamy buckwheat polenta and classic Piemontese cheese sauce

Vitello Tonnato "Vitel Tonné Bartolotta"*

Roast veal loin, thinly sliced with savory tuna-anchovy-caper mayonnaise. This classic Piemontese dish, with dubious origins, has neighboring regions claiming it for their own. This version has been served for many years on special menus at Ristorante Bartolotta dal 1993

Capesante Dorate con Zucca all'Olio di Nocciola*

Seared Atlantic scallops with butternut squash purée, porcini mushrooms, and hazelnut oil ($5 supplemental)

Primi

Tajarin "40 Tuorli" al Burro e Oro*

Egg yolk ribbon pasta with butter and Parmigiano-Reggiano

Agnolotti del Plin al Sugo d'Arrosto*

Piemontese meat-filled pasta with roasted veal jus. In a notarial deed dated 1182, there is mention of a ravioli-agnolotti pasta in the region. Boccaccio also wrote in the Decameron c. 1353: "In the town of Cuccagna, there were men who did nothing but cook meat ravioli, and they rolled the pasta over a mound of grated cheese"

Gnocchi di Patate alla Bava di Castelmagno*

Hand-rolled potato gnocchi with Castelmagno cheese sauce. The first document in which Castelmagno mentioned is an arbitration ruling from 1277, with which the municipality of Castelmagno was ordered to pay an annual fee to the Marquis of Saluzzo. Such payment was to be made in the form of Castelmagno cheese instead of money. Beyond the known written records, it is hypothesized that the production of Castelmagno in its modern form began around the year one thousand. Castelmagno is one of the rarest cheeses in Italy

Uovo in Raviolo "Maestro Valentino"*

Large egg yolk, ricotta, and spinach raviolo with brown butter and Parmigiano-Reggiano cheese. Often imitated by chefs and restaurants around the world, this pasta was first created at Ristorante San Domenico by Piemontese chef Nino Bergese and his then young apprentice Valentino Marcattilii. Bergese, known as the "chef of kings, king of chefs" (1904–1977), was the cook of the last king of Italy, Umberto II. Paul Bartolotta and Juan Urbieta apprenticed under Valentino Marcatiili while studying in Italy

Pappardelle al Sugo d'Anatra (Toscana)*

Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù ($5 supplemental)

Secondi

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, served with garlic-rosemary roasted potatoes ($7 supplemental)

Petto d'Anatra al Vino Passito*

Roasted duck breast cooked in sweet Moscato Passito wine with raisins and roasted carrots

Rombo Chiodato alla Crema di "Bagna Cauda"*

Mediterranean "nail-head" turbot, anchovy-thyme butter "bagna cauda" sauce, with savoy cabbage, and leeks. Bagna Cauda translated "hot dip" is an iconic symbol of Piemontese cuisine. The origins of this dish are medieval, consumed by laborers using inexpensive ingredients to prepare this unctuous sauce. Slow-cooked anchovies and garlic melted in extra virgin olive oil are the basic ingredients. Our sauce is inspired by traditional "bagna cauda" with the addition of white wine, thyme, and butter that marry well with the Mediterranean turbot, cabbage, leeks, and if added, pairing beautifully with fresh Alba white truffles. ($12 supplemental)

Scaloppine di Vitello ai Funghi Porcini*

Sautéed veal cutlet with Arneis wine and porcini mushrooms

Coniglio all'Astigiana*

Asti-style braised rabbit leg with wine, fresh herbs, and pancetta

Dolci

Bonet

Traditional chocolate and amaretti flan. There is historical evidence that the first recipes of Bonet began to circulate as early as the 1200s. The original Bonet of Monferrato did not contain chocolate, but the modern version of the Langhe features New World ingredients like chocolate and rum

Crema di Limone "Costa d'Amalfi"

Chilled lemon custard with toasted meringue and blueberry compote

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' del Ristorante dal 1993

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

Traditional Piemontese Meal

$75. Celebrate the Arrival of the Prized Alba White Truffles. Menu items marked with (*) pair well with white truffles. $80 supplemental per course. $130 supplemental for three courses

Customize Your Dinner

Please select one of each:

Un Antipasto

your small starter appetizer

Un Primo

your small pasta course

Un Secondo

your main course

Un Dolce

your small dessert