Ristobar Menu and Prices

Price may varies

toasted ciabatta bread, tomatoes, garlic, basil pesto, mozzarella di bufala d.o.p.

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beef tripe, tomatoes, mint, carrots, celery, onions, pecorino romano, calabrian chili

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chilled slow-roasted piemontese veal, tuna sauce, capers, lemon zest

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softspinach flan, running egg yolk core, grana padano sauce, sautéed spinach, burgundy black truffle

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slow-cooked spanish octopus, potatoes, garlic, parsley, sundried tomato crackers

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dry-aged piemontese rib eye tartare,quail egg, crostini di parmigiano, micro arugula,truffle "caviar"

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lettuce/crostini, tomato confit/basil, pear/walnut/honey

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sashimi grade #1 ahi tuna tartare, avocado, mache and cilantro salad, lime dressing

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butter lettuce, roasted pine nuts, parmigiano "vacche rosse," lemon dressing

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mixed greens, avocado, smoked pancetta,blue cheese, eggs, aceto balsamico di modena

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mixed greens, mission figs, candied walnuts, ricotta salata, balsamico di modena i.g.p.

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comanche creek farm heirloom tomatoes, hydroponic mache, mozzarella di bufala d.o.p.

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snowpeas, beans,zucchini, fennel, green beans, carrots, peas, cauliflower, potato, asparagus, croutons

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thin egg pasta withsan marzano d.o.p tomato sauce, italian burrata, fresh basil

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wide egg pasta, hen of the woods mushrooms, parmigiano "vacche rosse," veal reduction

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thin egg pasta, wild board sugo, pecorino di fossa from arezzo

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traditional piemontese pasta, veal, pork, escarole, spinach, grana padano, veal reduction

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traditional lombardian filled pasta, veal, prosciutto crudo, pork tenderloin, pancetta, sage butter

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pasta filled with buckwheat polenta taragna, rabbit sugo, parmigiano "vacche rosse," thyme

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imported gragnano pasta, lobster, chantarelles mushrooms, thyme

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pumpkin gnocchi (john’s farm pumpking), parmesan sauce, brown butter, burgundy black truffle

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maple leaf farm duck breast, smoked cipollini, sautéed treviso, pink peppercorn, honey- balsamic sauce

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13hr slow cooked stone valley farm berkshire suckling pig, apple, green onions, grilled white corn, balsamic glace

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braised piedmontese flat iron, mulino sobrino polenta, demi-glace, hen of the wood mushrooms

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local salmon, lollipop kale, asparagus, sautéed fennel w/ saffron, extra virgin olive oil

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chilean seabass, zucchini puree, seasonal vegetables, extra virgin olive oil

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san marzano d.o.p tomato sauce, garlic, sicilan wild oregano

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san marzano d.o.p tomato sauce, mozzarella, organic basil

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san marzano d.o.p tomato sauce, mozzarella, prosciutto crudo di parma d.o.p

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san marzano d.o.p tomato sauce, mozzarella, wild arugula, mozzarella di bufala d.o.p

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san marzano d.o.p tomato sauce, mozzarella, salamino calabrese, peperoncino calabrese, gaeta olives

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san marzano d.o.p tomato sauce, mozzarella, sausage, onions

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mozzarella, ricotta, goat cheese, gorgonzola, asiago, walnuts, pear, watercress, black pepper

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san marzano d.o.p tomato sauce, ricotta, sausage, speck alto adige, wild arugula, grana padano

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san marzano d.o.p tomato sauce, seasonal grilled vegetables, mozzarella di bufala d.o.p

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san marzano d.o.p tomato sauce, mozzarella, pancetta, onions, two eggs

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san marzano d.o.p tomato sauce, mozzarella, prosciutto cotto, mushrooms, artichokes, gaeta olives

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cherry tomatoes, mozzarella, wild arugula, prosciutto crudo di parma d.o.p, italian burrata, prawns

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san marzano d.o.p tomato sauce, octopus,calamari, prawns, mussels, clams, cherry tomatoes, garlic

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roasted brussel sprouts, olive oil, sea salt

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sautéed organic lollipop kale, butter, grana padano

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imported italian bramata polenta from mulino sobrino, bolognese ragu’, asiago cheese

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sautéed broccolini, garlic,extra virgin olive oil, calabrian peperoncini

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sautéed rainbow cauliflowers, smoked pancetta, ricotta salata

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seasoned with wild fennel seeds which gives it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.

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this amazing product takes its name from the town of parma where these prized hams are salt-cured and air-dried over 16 months in the heart of emilia romagna. these world-famous hams are prized for t

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the name refers to the prized whole cut of pork that is used: a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried.

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an italian dry sausage that is traditionally made with only pork meat. seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.

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air-dried cured italian salami. made with coarsely ground pork meat and seasoned with black pepper and garlic. very coarsely cut and scented with clove. moist and full-flavored.

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this robust salami, bursting with flavor, features barolo wine from italy along with the finest fresh spices. this traditional artisan salami is known in italy as salame al barolo, a meat delicacy th

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taking its name from a local breed of goat, brunet is alta langa’s answer to an all goat milk robiola. under its thin bloomy rind, the interior is dense, thick and lusciously creamy. the flavor is ta

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unusually produced in the area of bergamo this small, fresh an delicious fiore di bufala is a great alternative to fresh chevre or fromage blanc. because buffalo milk is so rich in butterfat, the tex

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this cheese is produced in the orcia valley from sheep’s milk cooked at 30-32° centigrade. it is a very simple and young kind of cheese. its paste is white and flaky, and its taste is dry and unique.

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creamy, melting and spreadable, it is the best known version of gorgonzola on the market. guffanti’s gorgonzola is distinguished for the great care with which it is produced, sorted and aged.

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the milk of the red cow has higher butterfat content and contains more protein allowing a longer period of aging, requiring a minimum of 30 months, compared to the 24 month. its unique nutty, fruity,

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due to the different production methods and ingredients used, this particular taleggio differs from the classic version and more closely reflects the thousand-year-old tradition of the valley where t

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is a soft cow’s milk cheese produced by jacques hennart in the village époisses, france. commonly called as epoisses, the cheese has creamy, chewy and firm texture. with a distinctive soft red-orange

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house made savoiardi soaked in espresso, creamy mascarpone, cocoa

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rum and passion fruit-soaked baba (cake), housemade marscapone with organic caramelized peaches and cinnamon streusel

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house made cookies, warm moscato zabaione

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warm chocolate cream, whipped cream, venezuelan cocoa nib crumble

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pistachio, marscapone cremosa, amarena, chocolate mousse, almond sponge

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honey, vanilla beans, organic fresh berries, crunchy sbrisolona

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blackberry and mascarpone with whipped cream and fresh fruit

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vanilla gelato served with fabbri wild cherries

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chocolate, vanilla, strawberry, coconut

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diet coke, sprite

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aranciata/limonata

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rye, vya vermouth, brandy, benedictine, two bitters. the ‘forgotten’ cocktail from new orleans that relies on traditional rye, the french-influenced brandy, and a heavy dose of two classic bitters.

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bourbon, vya dry vermouth, campari, house orange bitters. often referred to in the 1920’s as the bourbon negroni, this classic cocktail is a perfect example of the balance between sweet and bitter.

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pisco, pineapple, lime, gum syrup, house lime bitters. created in san francisco in the late 19th century at the bank exchange and billiard saloon - this cocktail has been enjoyed by the likes of mark

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bulleit bourbon, lemon, mint, ginger ale. once called ‘a julep with a small plan’, this classic is smooth sipping and fresh on the palate thanks to the fresh lemon and mint.

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gin, lillet blanc, triple sec, lemon, absinthe rinse. considered by many to be the best tasting of the corpse reviver cocktails, this mixture will have you back in no time.

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brandy, lemon, sparkling wine. created in 1915 at harry’s new york bar in paris, it was said to have the kick of a french 75mm field gun.

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junipero gin, campari, gran classico, carpano vermouth, house orange bitters, hibiscus

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del maguey vida mezcal, brachetto, jasmine, house orange bitters

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aperol, lemon, prosecco, crushed ice

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organic spiced rum, lemon, pineapple gum, ginger mint, sugarcane

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hendricks gin, lillet, house basil syrup, lime, basil, seltzer

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vodka, limoncello, lemon, triple sec, dry vermouth

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goslings dark rum, mint, lime, prosecco, house lime bitters

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gin, lemon, house grapefruit bitters, egg white, prosecco, aperol

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templeton rye, maple syrup, house aromatic bitters

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san francisco

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udine, italy

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san leandro, ca

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berkeley, ca

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petaluma, ca

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boonville, ca

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cooperstown, n.y. 330ml

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rome, italy 355ml

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paso robles, ca 355ml

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bend, oregon 355ml

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germany 335 ml

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piedmont, italy 750 ml

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piedmont, italy 750 ml

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prosecco, veneto

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le due rose

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pinot grigio,fruili-venezia guilia

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mantonico, calabria

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kerner, alto adige

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inzolia, sicilia

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zibibbo, sicilia

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friulano, friuli

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fiano di avellino, campania

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chardonnay, russian river

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arneis, piemonte

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pinot bianco,dolomiti

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pinot noir, los carneros

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sicilia

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bordeaux blend

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zinfandel, sonoma

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"poggio alla gurdia" super tuscan

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nero d’avola, sicilia

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barbera d’alba brichet, piemonte

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barberesco, piemonte

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chianti classico, toscana

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cabernet, alexander valley

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valpolicella, veneto

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montepulciano d’abruzzo

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segromigno, dry creek valley

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non confunditur, toscana

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sangiovese, toscana