Menu

LUNCH menu

ANTIPASTI
  • TARTARA DI TONNO $38

    BLUEFIN TUNA TARTARE, STRACCIATELLA DI BUFALA, FOCACCIA, RADISH, LEMON

  • CAPPESANTE $45

    SCALLOPS, SAFFRON POTATO CREAM, OSETRA CAVIAR

  • POLPO & CECI $38

    GRILLED OCTOPUS, CHICKPEA PUREE, ORGANIC SCALLIONS

  • CARPACCIO FASANO* $39

    FILET MIGNON CARPACCIO, TAGGIASCA OLIVES, PINE NUTS

  • VITELLO TONNATO $36

    THINLY SLICED VEAL LOIN, TUNA SAUCE, CRISPY CAPERS

  • INSALATA E CAPRINO $29

    RADICCHIO, ROMAINE, WALNUTS, VERMONT GOAT CHEESE, PEAR

INSALATE | LUNCH SALADS
  • INSALATA DI POLLO $38

    ROASTED CHICKEN, MIXED LETTUCE, ZUCCHINI, OLIVES, BALSAMIC

  • INSALATA DI MARE $42

    SHRIMP, CAPPESANTE, OCTOPUS, CALAMARI, MIXED LETTUCE, LEMON VINAIGRETTE

  • MEDITERRANEAN LOBSTER SALAD $52

    MIXED LETTUCE, STRING BEANS, EGG, FINGERLING POTATOES, BALSAMIC

PRIMI PIATTI
  • RISOTTO ALL’ ASTICE $55

    RISERVA SAN MASSIMO RICE, MAINE LOBSTER, SAN GIMIGNANO SAFFRON

  • RISOTTO COE SECOE $44

    7 YEAR AGED ACQUARELLO RICE, BRAISED SHORT RIB, PARMIGIANO

  • PACCHERI ALLA FASANO $35

    THREE TOMATO POMODORO SAUCE

  • CAPPELLACCI $49

    KING CRAB RAVIOLI, CALAMARI, CALABRIAN CHILI, SAGE, “SAFFRON FUMETTO”

  • SPAGHETTI ALLA CHITARRA $44

    MAZZARA DEL VALLO RED SHRIMP, MULLET BOTTARGA, LEMON ZEST

  • CAVATELLI ALLE VONGOLE VERACI $44

    BABY CLAMS, CHERRY TOMATOES, BASIL PESTO

  • TORTELLI DI VITELLO $42

    SLOW-BRAISED VEAL TORTELLI, FONDUTA DI PARMIGIANO, CHIANTI SAUCE

  • OFELLE ALLA TRIESTINA $44

    POTATO GNOCCHI FILLED WITH OSSOBUCO, GREMOLATA

SECONDI PIATTI
  • FRITTURA $55

    LIGHTLY FRIED SCOTTISH LANGOUSTINE, SHRIMP, CALAMARI, ZUCCHINI

  • SPIGOLA $62

    STRIPED BASS, CHANTERELLE MUSHROOMS, RED BEET CRISPS

  • OSSOBUCO ALLA MENEGHINA $76

    COLORADO BRAISED OSSOBUCO, RISOTTO ALLA MILANESE, GREMOLATA

  • FILETTO TOSCA $89

    WAGYU FILET, FOIE GRAS, BLACK TRUFFLE, POTATO PUREÉ, MUSHROOMS

  • AGNELLO $65

    COLORADO LAMB, PURPLE POTATOES, SPINACH, SHALLOTS

  • ROMBO $72

    PAN SEARED TURBOT, ARTICHOKE “ALLA GIUDIA“, PECORINO DI FOSSA, HERB SAUCE

PIATTI PER DUE | FOR TWO
  • DOVER SOLE $130

    LEMON SALMORIGLIO, ASPARAGUS

  • BRANZINO $110

    OVEN-BAKED, ROSEMARY POTATOES, TOMATOES

  • BISTECCA $185

    45-DAY DRY AGED PRIME RIBEYE TOMAHAWK, ROASTED FINGERLING POTATOES, SPINACH

  • ORECCHIO DI ELEFANTE $105

    VEAL CHOP MILANESE, ARUGULA, SAFFRON RISOTTO, TOMATOES

LUNCH PREFIX
  • 2 COURSE MENU $75
ANTIPASTI
  • TARTARA DI TONNO

    BLUEFIN TUNA TARTARE, STRACCIATELLA DI BUFALA, CROUTONS, RADISH, LEMON

  • POLPO E CECI

    GRILLED OCTOPUS, CHICKPEA PUREE, ORGANIC SCALLION

  • INSALATA DI CARCIOFI

    ARUGULA, ARTICHOKES, PARMIGIANO, LEMON VINAIGRETTE

  • BURRATA

    A PROSCIUTTO DI PARMA DOP AGED 30 MONTHS, FIGS, WALNUTS

  • VITELLO TONNATO

    THINLY SLICED VEAL LOIN, TUNA SAUCE, CRISPY CAPERS

PIATTI PRINCIPALI
  • RISOTTO AI CARCIOFI

    CARNAROLI RICE, ARTICHOKE, WHITE WINE, PARSLEY, MINT

  • RAVIOLI RICOTTA E SPINACI

    PARMIGIANO, BLACK TRUFFLE

  • PACCHERI ALLA FASANO

    THREE TOMATO POMODORO SAUCE

  • BRANZINO

    OVEN BAKED SEA BASS, SHIITAKE MUSHROOMS, TOMATOES, GREEN BEANS

  • POLLO

    ROASTED ORGANIC CHICKEN BREAST, KABOCHA SQUASH, PORCINI MUSHROOMS, NIPITELLA

  • NEW YORK STRIP TAGLIATA

    ARUGULA, PARMIGIANO, FINGERLING POTATOES

* WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
VALENTINE'S DAY

Celebrate Valentine’s Day with a specially curated five-course tasting menu by Chef Nicola Fedeli, FOLLOWED BY LIVE MUSIC AT BARETTO.

WEDNESDAY, FEBRUARY 14, 2024
SEATING IS AVAILABLE FROM 5:00 PM – 10:00 PM