BOTTINO | modern italian dining

Italian restaurant, 246 10th Ave, New York, NY

VeganScore 30

Menu

Mains

• Cavatelli Verdi — Tomme brulee, shiitake, cashew pesto
• Bavette Cacio e Pepe — Grana padano, pecorino, black pepper, olive oil
• Lemon-Ricotta Ravioli — Bottarga butter
• Bucatini Capesante — Nantucket bay scallops, prosciutto breadcrumbs, spicy anchovy
• Tagliatelle Bolognese — Organic beef, veal, pork ragu
• Campanelle — Apple cider braised pork cheek ragu, truffle butter, grana padano and pecorino cheese blend
• Seared Filet of Branzino — Sauteed baby kale, marble potatoes, salsa verde
• Striped Bass — Shredded brussel sprouts, romesco sauce, blistered shishito peppers
• Organic Roasted Guinea Hen — Calabrian chili honey glaze, sauteed leeks, guanciale, yogurt
• Nebbiolo-Braised Wild Boar Shank — Porcini & smoked bacon risotto, cipollini onions
• Porcini-Rubbed NY Strip Steak — Funghi misti, bone marrow & cipollini agrodolce, rosemary
• Cavatelli Alla Norma — Charred eggplant, tomato, pepper, mint, smoked ricotta salata
• Squid Ink Spaghetti — Jumbo lump crab, roasted cauliflower, jalapeno, prosciutto breadcrumb
• Cappelletti — Sunchoke, butternut squash/mascarpone filling, bourbon, brown butter, sage, aged balsamic, hazelnut crumble
• Grilled Marinated Vegetables — Roasted peppers, pecorino, arugula
• Grilled Chicken Breast — Avocado, herbal mayo, tomato, mixed greens
• Mortadella — Spiced honey stracciatella, pistacchio cream
• Prosciutto — Mozzarella, spicy fig, arugula
• Dry-Aged Burger — Gruyere, bone marrow cipollini agrodolce, creamed spinach, spiced curly fries
• Sliced New York Strip Steak — Arugula, shaved parmigiano, aged balsamic
• Pici — Morel mushrooms, asparagus, smoked ricotta salata
• Cappelletti Verdi — Stinging nettle pasta, le tur, brown butter, shitake, balsamic
• Bucatini Cannolicchi — Razor clams, garlic, parsley, chili flake, prosciutto bread crumbs
• Rigatoni — Sauteed artichokes, guanciale, english peas, pecorino and grana padano blend
• Atlantic Cod — Artichoke puree, red watercress, spring onion, speck, shaved horseradish
• New Zealand Lamb Chops — Gnocchi alla romana, fava beans, mint bagna cauda
• Spaghetti Alla Nerano — Summer zucchini, garlic, olive oil, basil, pecorino romano
• Agnolotti — New jersey corn, ricotta, saffron, brown butter, corn shoots
• Strozzapreti — Sungold tomatoes, garlic scape, stracciatella
• Squid Ink Mafaldine — Jumbo lump crab, garlic scape, jalapeno, corn, prosciutto bread crumb
• Tiger Prawns — Eggplant caponata, fennel pollen, black garlic molasses
• Pan-Roast Organic Heritage 1/2 Chicken — Stone fruit panzanella
• Heritage Pork Loin — Charred lettuce, peach mostarda, smoky chicharrónes

Starters

• Fried Artichokes — Lemon, mint, chili-flake, sea salt Vegan
• Ceci Salad — Chickpea, avocado purée, preserved meyer lemon, olives, smokey adobo, basil seeds Vegan
• Artisanal Bread Basket — Squash butter, "oil & grove" evoo
• Polpettine — Berkshire pork meatballs housemade ricotta, muti tomato
• Arancini — Butternut squash, robiola, harissa and honey aioli
• Duck and Chicken Liver Parfait — Concord grape chutney, cornichon, brioche toast
• Butter Lettuce — Honey crisp apple, stilton blue, pomegranate, spiced walnuts, honey vinaigrette
• Burrata — Roasted beets, pine nuts, chives
• Prosciutto San Daniele — Housemade whipped ricotta, apricot-honey emulsion, bee pollen, grilled sourdough
• Soup of the Day
• Roasted Baby Beets — Housemade ricotta, apricot honey, pistachio oil, bee pollen
• Three Cheeses — Honeycomb, and walnut bread
• Roasted Heirloom Carrots — Goat cheese, hazelnut vinaigrette
• Spring Market Salad — Artisanal lettuce, snap peas, radish, parmigiano, shaved almonds, spiced honey vinaigrette
• Little Gem Salad — Pecorino vinaigrette, radish, focaccia croutons, boquerones
• Heirloom Tomato Bruschetta — House made ricotta, basil

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