Bar Bambino Menu and Prices

$17.00

Pillowy ricotta and bread dumplings of nettles and borage with a sauce of melted monatsio and fontina.

$18.00

Hand-extruded pasta with a hearty lamb shoulder braise balanced with peas and minted gremolata.

$17.00

Fresh sheep’s milk ricotta ravioli tossed with baby artichokes, crispy tamworth bacon and shaved pecorino.

$18.00

Signature slow-braise of rabbit, porcini, pancetta and sage. Tossed with egg yolk pappardelle and finished with parmigiano-reggiano.

$12.00

A delightful vegetable soup made with the season’s freshest: spring garlic, peas, fava beans, asparagus, and chervil. In a Parmigiano-Reggiano enriched broth with cannellini beans.

$12.00

A Tyrolean speciality. Blanched white asparagus dressed with a mustard-y egg sauce, chives and tarragon.

$13.00

Roasted baby beets, crisp cucumber, toasted pumpkin seeds, wild baby arugula and Styrian pumpkin seed oil.

$14.00

Discovered during our travels in trieste. Thinly sliced roasted boar and shaved radicchio, dressed with olive oil, crushed sea salt, and fresh cracked black pepper.

$14.00

Puree of pea and mint slathered on a grilled flatbread with crushed prosciutto and shaved pecorino.

$12.00

An addictive friulian snack updated for spring. A lacy montasio cheese tuile filled with freshly shaved asparagus, fava beans and chive blossom

$6.00

Cauliflower dipped in parmigiano-reggiano batter, fried to golden and tossed in lemon, parsley and paprika salt.

$6.00

Green cerignola olives stuffed with pork, prosciutto, and pecorino. Breaded and fried.

$10.00

Olives marinated with citrus and herbs, house-pickled vegetables, grilled flatbread, and grissini.

$27.00

Savoy cabbage leaves filled with braised pork and veal, seasoned with bacon, paprika and marjoram. Steamed and served in a rich brodo.

$28.00

Local, wild salmon seared with a crisp golden brown crust and served over a warm shaved radish, watercress and dill salad with cren.

$29.00

Inspired by our meals in the collio, pan-roasted quail stuffed with ginger and thyme-scented barley, fennel and dried cherries. Served over wilted escarole with a natural brandy jus.

$26.00

A paper thin buckwheat crepe filled with a spring saute of fresh local morels, fava beans and their leaves, and warmed goat’s milk cheese.

$8.00

Simply prepared in butter with sea salt and ground black pepper.

$8.00

Local green asparagus, finished with extra virgin olive oil, lemon and a 36-month old parmigiano-reggiano.

$9.00

Dark, bittersweet chocolate ganache in a toasted pine nut crust. Served with house-made creme fraiche, olive oil, and sea salt.

$9.00

Parsnip cake layered with honeyed mascarpone mousse, candied kumquat and walnuts with fresh tarragon for an anise-like finish.

$9.00

A modern interpretation of a classic. Floral pink peppercorn paired with first-of-the-season local strawberries, soft vanilla cream, and sweet basil syrup.

$7.00

$8.00

$5.00

$7.00

A passion for Italy, cycling, and great food, no wonder we love these guys. Organic dairy and seasonal flavors.

$15.00 - $20.00

Includes housemade, local, regional, national, and international artisan-produced selections.

$16.00 - $22.00

With house made-seeded rye crackers and a variety of palate-completing accompaniments.