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