lunch tues-sat
Bottino is open for lunch currently Tues-Sat from noon-3:00 PM.
STARTERS
soup of the day — 12
fried artichokes with lemon, chili-flake, sea salt — 18
brown butter deviled eggs: boquerones, bombette calabrese, basil oil — 18
burrata: vermouth poached pears and figs — 26
calabrian chili-infused honey drizzle, pistachio crumble
arancini: butternut squash, mascarpone, robiola, brown butter aioli — 22
duck and chicken liver parfait — 26
concord grape chutney, cornichon, brioche toast
butter lettuce salad: — 22
honey-crisp apple, spiced walnuts, pomegranate, honey vinaigrette, stilton crumble
san daniele prosciutto — 32
house-made ricotta, apricot-honey emulsion, bee pollen, grilled sourdough
three cheeses, honeycomb, and artisan bread — 28
brerire d’argental (sheep, loire), shabby shoe (goat, wi), quattro blu (buffala, it)
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PASTA
bavette cacio e pepe — 28
grana padano, pecorino, black pepper, olive oil
cavatelli alla norma— 28
charred eggplant, tomato, pepper, mint, smoked ricotta salata
tagliatelle bolognese — 30
organic beef, veal, pork ragu
spaghetti al nero — 38
squid ink pasta, saffron-poached pei mussels, jalapeno, lemon breadcrumb
cappelletti with sunchoke, butternut squash, mascarpone; bourbon brown butter, sage, aged balsamic, hazelnut — 28
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SANDWICHES on artisan breads
grilled marinated vegetables on focaccia — 20
roasted peppers, pecorino, arugula,
grilled chicken breast on focaccia — 22
avocado, herbal mayo, tomato, mixed greens
prosciutto, mozzarella, spicy fig, arugula — 22
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FROM THE PLANCHA
dry-aged gruyere burger: —28
bone marrow cipollini agrodolce, creamed spinach, crispy russet potatoes, pecorino, rosemary
sweet italian sausage sandwich on ciabatta — 30
broccoli rabe, calabrian chili, young peccorino, crispy russet potatoes
pan-seared branzino — 38
sauteed baby kale, marble potatoes, gremolata
sliced new york strip steak— 48
arugula, parmigiano reggiano, sungolds, villa manodori