Private Lunch Parties Available

Ristorante Bartolotta’s Seasonal Menu

In addition to our regular dinner menu, we now offer the Chef’s Seasonal Menu. The Seasonal Menu changes very frequently. It is dictated by the seasonality of domestic and imported products available to us, in order to use ingredients at the peak of their freshness, flavor and value.

Call us for the latest offerings!

Ristorante Bartolotta
Regular Dinner Menu

ANTIPASTI

Gamberoni alla Griglia
Grilled deep water blue prawns with sautéed
pomini tomatoes, arugula and lemon-oil11.25

Antipasto della Casa
Chef’s assortment of Italian cured meats, cheese,
vegetables, crostini and house-made frittata 10.95

Fritto di Calamari e Prezzemolo
Crisply fried calamari marinated with herbs, garlic
and pecorino; served with marinara sauce 10.50

Carpaccio di Manzo “Arrigo Cipriani”
Hand-sliced beef tenderloin with arugula, shaved red onion,
Grana Padano, capers and the classic Venetian aïoli 10.50

Cacio alle Brace
Imported Sottocenere truffle cheese baked with
toasted bread, arugula and prosciutto 10.50

Piatto di Formaggi Artigianali
A selection of unique artisan cheeses from Italy and around
the world served with fruit, white truffle honey, Chianti geleé
and fruit and nut bread baked to order in our wood oven 11.25

SALAD

Misticanza
Chef’s mix of seasonal sweet and bitter greens with tomato, cucumber,
fennel and radishes; drizzled with vinegar, olive oil and sea salt 7.50

Cesare
Romaine lettuce tossed with our signature anchovy-Romano
dressing, Grana Padana and toasted croutons 8.25

Pomodoro, Cipolla Rossa e Gorgonzola
Vine-ripened tomato, shaved red onion and imported
“sweet milk” gorgonzola with aged balsamic and olive oil 8.50

PASTA

Pappardelle con Sugo d’Anatra
House made Tuscan wide ribbon pasta tossed in a red wine
braised duck ragu and Grana Padano 14.95/22.95

Gnocchetti di Semola al Ragu di Crostacei
House made semolina gnocchi sautéed with
shrimp, crab, brandy, white wine, fresh
tarragon and tomato 15.95/24.95

Ravioli di Magro al Burro Nociola Tartufato
House made ravioli filled with whole milk ricotta,
spinach and white truffle oil; topped with
Parmigiano and brown butter 14.95/22.95

Rigatoni con Melanzane
Tubes of pasta tossed in tomato sauce with eggplant,
fresh mozzarella, basil and Grana Padano 12.95/18.95

Spaghetti con Aragosta
Hand-made spaghetti sautéed with spiny lobster,
tomato, white wine and chervil 16.95/29.95

MAIN

Grigliato Misto di Mare
An assortment of grilled seafood; blue prawns,
scallops, baby octopus mussels and our fish of the day
with grilled vegetables and lemon oil 29.95

Salmone con Salsa Olivada
Wood roasted filet of Atlantic salmon on a bed of
sautéed spinach and creamy potato purée, topped with
a savory Ligurian “Taggiasca” olive sauce 22.95

Filetto di Manzo al Tartufo Nero
Wood roasted filet of beef, served with puréed potatoes,
sautéed spinach, glazed carrots and black truffle sauce 35.95

Braciola di Maiale
Grilled pork loin chop with sautéed oyster mushrooms,
Parmigiano potatoes and Marsala wine sauce 22.95

Polletto al Mattone
One half boneless hen crisply roasted in the traditional
Tuscan style with rosemary and garlic; served with
caramelized brussels sprouts and roasted potatoes 21.95

Juan Urbieta, Executive Chef
Zachary S. Baker, Sous Chef