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Menu Mouth watering seasonal dishes

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Antipasti

Antipasti

Carpaccio di Bufalo alla Senape con insalta di Portobello e Sedano

Thinly Sliced Pan Seared Buffalo with a Mustard Grain Dressing and a Portobello Mushroom Salad

18

Insalata di Crescione, Pecorino, Cuori di Palma e Mandorle Tostate

Watercress Salad with Pecorino Cheese, Hearts of Palm and Roasted Almonds in a Balsamic Dressing

12

Polipo alla Griglia con Patate, Fagiolini e Aioli Dressing

Grilled Octopus served with Smoked potato and green beans and Aioli

18

Tartara di Tonno

Diced Ahi Tuna served with Avocados, Red Onions, Capers, on a bed of Caramelized Balsamic

18

Prosciutto e Burrata

18-Months Black Label Prosciutto di Parma and Burrata Cheese

18

Caprese Napoletana

Imported Buffalo Mozzarella from Naples, Sliced Heirloom Tomatoes with a Basil infused olive oil

18


Pasta

Pasta

Paccheri alla Norma

Artisan Paccheri Pasta Served with Sicilian Norma Sauce and Basil Pesto

25

Tagliolini Rossi con Ragù di Quaglia in Fonduta di Taleggio

Home-Made Red Beet Tagliolini Pasta in a Marsala Quail Ragú served on a bed of
Taleggio Cheese Fondue

26

Pappardelle verdi al Ragu di Bisonte e Pesto di Mandorle tostate

Home-Made Stinging Nettle Pappardelle with a Bison Bolognese on an Almond Pesto

32

Ravioli con Verze, Anatra e Fegato d’oca su un letto di Marinara

Home-Made Duck and Cabbage Ravioli served on a bed of Marinara with Brown Butter and Sage

27

Linguine Nere all’ Aragosta Cipolla e Pomodorino

Home-Made Black Ink Linguine sautéed with Lobster Tail Red Onions and Arugula

28

Pappardelle al Ragu’ di Coniglio, Prugne e Porcini

Home-Made Pappardelle Sautéed with a Rabbit Ragú, Prunes, in a Marsala Porcini Mushroom sauce

26


Secondi

Secondi

Branzino alla Griglia Servito con Cucuzza e Menta

Grilled Mediterranean Sea Bass served on a bed Braised Sicilian Cucuzza with a Blood Orange Reduction

36

Costicine d’ Agnello Nostrano in salsa di funghi di bosco

10 oz. Grilled T-Bone Colorado Lamb served with a Foraged Wild Mushroom Ragú

36

Tagliata di Manzo con Arucola Parmigiano e Balsamico Antico

12 oz. Grilled Dry Aged Rib-Eye with Arugula Shaved Parmesan and an Aged Balsamic Dressing

38

Filetto di Bue al Barolo Tartufato

Pan Seared Beef Filet Mignon served with a Barolo Truffle Butter Sauce

39

Petto d’Anatra Servito con Cipolle al Miele in Campana di Fumo

Maple Duck Breast lightly Smoked served with Caramelized Onion and aged Balsamic Vinegar

36