Babbo Ristorante e Enoteca

Local Burrata

with Kaluga Caviar, Olio Verde and Sorrel

• 35

Baby Wild Arugula

with Grana Padano and Aceto Manodori

• 19

Castelfranco Radicchio

with Ricotta Salata, Pomegranate, Pear and Candied Pecan

• 24

Mozzarella di Bufala Campania

with Rapini, Romesco and Almonds

• 26

Riso al Salto

with Chanterelle Mushrooms, Peas and Crème Fraiche

• 28

Red Snapper Crudo

Pickled Fresno Chili, Cucmber, Sea Beans and Yuzu Vinaigrette

• 27

Grilled Octopus

with "Gigante Beans Marinati" and Spicy Limoncello Vinaigrette

• 29

Warm Tripe "alla Parmigiana"

• 22

Prosciutto San Daniele 20 Month

with Arugula and Rosemary Fettunta

• 28

Warm Lamb's Tongue

with a 3-Minute Egg, Roasted Tomato and Arugula

• 25

Seared Wagyu Beef Warm Carpaccio

with Roasted Sunchokes, Grana Padano and Sunchoke Chips

• 34

Tonnarelli

with Roasted Tomato, Bread Crumbs, Pecorino and Basil

• 26

Gnocchi al Gorgonzola

with Honey Foam and Aceto Balsamico Manodori

• 29

Egg Raviolo

with Ricotta and Asparagus in Brown Butter Sage

• 29

Ravioli

with Pear and Pecorino "Cacio e Pere"

• 30

Garganelli

with "Funghi Trifolati" and Black Truffle Pesto and Grana Padano

• 37

Black Spaghetti

with Jumbo Lump Crab and Green Chiles

• 39

Spaghettoni

with 1 Pound Lobster, Sweet Garlic and Tomato Sauce

• 39

Linguine

with Cockles, Pancetta, Garlic and White Wine

• 35

Fettuccine

with Rabbit Mushroom Ragu and N'Duja

• 37

Pappardelle Bolognese

• 34

Mint Love Letters

with Spicy Lamb Sausage

• 28

Tagliatelle

with Oxtail Ragu

• 36

Beef Cheek Ravioli

with Crushed Squab Liver and Black Truffles

• 37

Pork Chop

with Cherry Peppers, Cipollini and Aceto Manodori

• 45

Whole Baked Branzino

with Goldbar Squash, and Roasted Cherry Tomato

• 48

Australian Rack of Lamb

with Swiss Chard, Ceci and Lemon Yogurt

• 58

Veal Milanese

with Arugula, Shaved Fennel and Radish

• 64

Short Ribs "Brasato"

with Creamy Truffle Polenta and Horseradish Gremolata

• 48

Ossobuco Milanese

with Risotto Two Ways

• 56

Citrus and Fennel Dusted Sweetbreads

with Carrot, Snow Peas and Piccata Sauce

• 38

Grilled Dry Aged 32oz Porterhouse for Two*

with Fingerling Potatoes and Tuscan "Intingolo"

• 180

Prime NY Strip Steak*

with Romano Beans, Wild Mushrooms and Aceto Manodori

• 59

Long Island Duck Breast

with Butternut Squash, Turnips and Quince

• 48

Roasted Potatoes

with Rosemary

• 15

Carrots

with Caraway and Tangerine

• 15

Brussels Sprouts

with Pancetta

• 15

Rapini

• 15

Black Spaghetti

with Jumbo Lump Crab and Green Chiles

Duo Ravioli

with Sunchoke Robiola, Radicchio and Aceto Manodori

Garganelli

with "Funghi Trifolati" and Black Truffle Pesto

Beef Cheek Ravioli

with Crushed Squab Liver and Black Truffles

Pappardelle Bolognese

Sorbetto

Olive Oil Cake and Gelato

Olio Verde, Two Ways + NaCl

Panna Cotta

Pomegranate, Orange

• 17

Pistachio and Chocolate Semifreddo

• 18

Tiramisu

• 18

Chocolate Caramel Tart

Fior di Latte, Orange, Almond Brittle

• 18

Olive Oil Cake and Gelato

Olio Verde, Two Ways + NaCl

• 19

Ricotta Cheesecake

Pineapple, Blood Orange Coulis

• 18

Black & White Coppetta

Chocolate and Fior di Latte Gelato, Hazelnut Brittle, Caramel Crema

• 16

Gelati

Chocolate, Vanilla, Honey

• 16

Sorbetti

Blood Orange, Mango, Passion Fruit

• 16