Babbo

Restaurant, 110 Waverly Pl, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Trenette — Basil pesto, romano beans, potato strings Vegan
• Goat Cheese Tortelloni — Dried citrus, bee & fennel pollen
• Two-Minute Calamari — Sicilian lifeguard style & Calamarata
• Angry Lobster — Busiate, tomato & basil
• Cavatelli — Rabbit ragù alla cacciatore
• 100 Layer Lasagne Detroit-Style — Parmigiano reggiano crema, bolognese, Pugliese tomato marinara
• Beef Cheek Ravioli — Crushed chicken liver & black truffle butter
• Mint Love Letters — Spicy lamb sausage
• Corn Triangoli — Chili-lime butter, chives
• Linguine Vongole — Cockles, fiano, garlic breadcrumbs
• Spinach & Ricotta Tortelloni — Spicy tomato and parmigiano
• Lobster Fusilloni — Spicy tomato, garlic butter
• Black Spaghetti — Rock shrimp, spicy Calabrian sausage, green chilies
• Veal Agnolotti — Parsnip, cocoa, espresso
• Pappardelle alla Bolognese
• Lasagna alla Piastra — Three meat ragù, tomato marmellata, parmigiano crema
• Orecchiette — Lamb sausage, orange carrots, rye
• Grilled Branzino — Tuscan kale, cichercie beans, tomato vinaigrette
• Chicken al Mattone — Sweet fennel sausage, braised escarole greens, spicy pepper condimento
• Dry Aged Pork Chop — Sambuca braised fennel, jus
• Wagyu Beef Tagliata — Peperonata, eggplant sott'olio, winter savory
• Veal Chop Marsala — Sautéed mushrooms, black truffle foie gras jus
• 32 oz. Bistecca alla Fiorentina — 35-day dry aged porterhouse, Montasio Frico

Starters

• Day 1 Minestrone — Thai basil pesto & crusco pepper Vegan
• Arugula — Citrus, fennel, Castelvetrano olive Vegan
• Tomato Bruschetta — Ceci and Sicilian oregano Vegan
• Finfish Trio — Fluke with tomato, raisins, sea beans, and Sicilian EVOO; caper-cured trout with stracchino, red onion, and dill seed; tuna with rose marina sauce and garlic breadcrumbs
• Shellfish Trio — Scallop with pink peppercorn salt and tangerine oil; shrimp with chickpea crema, Tuscan EVOO, and rosemary; lobster celery salad with mustard dressing
• White Escarole Salad — Torn escarole hearts, toasted walnuts, Chianti vinegar, shaved torpedo onions, pecorino foglio di noce
• Prawn Royal — Artichokes, fregola & cacciucco vinaigrette
• Vitello Tonnato — Olive crostone, cold sliced veal loin, bonito ventresca sauce, caper leaves, chervil
• Carne Cruda — Beef tenderloin tartare with mustard zabaglione & potato crisps
• Warm Lamb's Tongue — Black truffled mushrooms, lamb's lettuce, pecorino di Pienza
• Fried Veal Sweetbreads — Fennel ragù, quince agrodolce, orange zest
• Tuna — Rose marina sauce and garlic breadcrumbs
• Fluke — Grape, walnut, horseradish
• Beef Tartare — Mustard zabaglione and potato crisps
• Celery "Puntarelle Style" — Caesar dressing, babbo breadsticks
• Little Gem — Castelluccio lentils, grilled artichokes, Parmigiano
• Chicken Liver Crostini — Cider-saba jelly
• Red Kuri Squash — Robiola, apple, hazelnut
• Burrata — Prosciutto di Parma, Balsamic Figs
• Grilled Octopus — Celery leaf salad and caponatina

Desserts

• Pineapple Granita — Golden pineapple and lime Vegan
• Babbo Zabaglione — Sour cherries, cat's tongue cookies
• Tiramisu — Mascarpone cream, espresso, cocoa powder
• Chocolate Olive Oil Cake — Olive oil gelato, candied orange peel
• Pistachio Semifreddo
• Gelati and Sorbetto Trio

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