Lunch
Bottino is open for lunch currently Wed-Sat from noon-3:00 PM.
STARTERS
soup of the day — 10
fried artichokes with lemon, chili-flake, sea salt —14
arancini: nduja, mascarpone, robiola, lemon basil aioli — 18
duck and chicken liver parfait — 22
grape chutney, cornichon, brioche toast
prosciutto san daniele, mache, grilled country bread, garlic, olive oil — 24
burrata, spring peas, rhubarb strawberry emulsion, aleppo pepper — 18
citrus glazed baby carrots, housemade ricotta, toasted coriander seed — 18
arugula, fennel salad — 18
radish, orange, shaved parmigiano, citrus vinaigrette
three cheeses, honeycomb, and artisan bread — 20
hudson flower (sheep, new york), coupole (goat, vermont), sherry gray (cow, vermont)
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PASTA
bavette cacio e pepe— 24
grana padano, pecorino, black pepper, olive oil
cavatelli alla norma — 28
charred eggplant, tomato, pickled pepper, shaved smoked ricotta
spaghetti neri — 32
squid ink pasta, rock shrimp, fennel, 'nduja, lemon breadcrumbs
tagliatelle bolognese — 26
organic beef, veal, pork ragu
stinging nettles agnolotti: lemon ricotta — 28
brown butter, sage, hazelnut, balsamic
SANDWICHES on artisan breads — 18
grilled marinated vegetables, roasted peppers, pecorino, arugula, focaccia
grilled chicken breast: avocado, herbal mayo, tomato, mixed greens, focaccia
prosciutto, mozzarella, olive oil, tomato, arugula, ciabatta
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FROM THE PLANCHA
pan-seared branzino— 38
marble potatoes, dandelion greens, gremolata
dry-aged gruyere burger: bone marrow cipollini agrodolce, creamed spinach, spiced curly fries —24
sliced new york strip steak; arugula, shaved parmigiano, aged balsamic — 48