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Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Brandacujun, Stocco Mantecato alla Ligure

Traditional salt cod whipped with potatoes, Taggiasca olives, garlic, olive oil. Served with grilled bread

Funghi Porcini alla Genovese con Paniccia Fritta

Genova-style porcini mushroom ragù with Ligurian chickpea fritters

Minestrone alla Genovese

Classic Genoese vegetable soup with basil pesto

Sformatino di Carciofi con Fonduta di Gran Gessato 

di Pecora Brigasca

Warm artichoke flan with Ligurian sheep’s milk cheese fonduta. 

The “Brigasca,” is a native sheep breed that is well suited to its mountainous surroundings. This cheese is made from raw sheep milk and is a typical Ligurian product from the Triora region, near the meeting points of Liguria, Piedmont, and Provence, France. Gran Gessato is a recognized Slow Food Presidio.

Trofie con Pesto alla Levantina

Classic Ligurian hand-twisted pasta with fresh basil pesto.

The origins of Ligurian trofie are very ancient, it is said that they were prepared for the first time on the eastern coast of Liguria in the town of Sori during the time of the crusades. 

Corzetti alla Polceverasca, Burro Fuso, Pinoli e Maggiorana

Hand-made pasta with melted butter, toasted pinenuts, fresh marjoram, parmigiano.

Corzetti is an ancient Ligurian pasta that dates back to the 1200s. There are two versions of it, the more common one is a stamped pasta, usually with the family crest. The second one made in the Polcevera Valley are hand-shaped with two indentations to “scoop” the sauce.

Pansoti di Prebuggiun con Salsa di Noci

Traditional Ligurian ravioli filled with ricotta and borage greens with walnut sauce

Gnocchi di Prescinsêua della Val d’Aveto con Tocco alla Genovese

House-made Prescinsêua cheese gnocchi with Genoa-style beef ragu with porcini mushrooms.

Prescinseua is creamy cheese produced near the towns of Camogli and Rapallo. A fourteenth-century law established that only the Prescinseua could be brought as a gift by peasants to high dignitaries and the “Doge” (chief magistrate in the former republics of Venice and Genoa).

Trenette Nere al Sugo di Polpo

Squid ink linguine with red wine and tomato-braised baby octopus

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes 
($7 supplemental)

Caldaia “Buffet Da Pepi dal 1897”

Steamed Mediterranean fish, mussles, shrimp, and vegetables with salsa verde and traditional “mariner’s biscuit.”

 Perhaps the most iconic of all Genovese dishes. The sailor’s biscuits are one of the oldest preparations in Genoa. They were the meal that sailors took with them on their travels, to be softened with various soups and preparations, especially “cappon magro.”

Tomaxelle, Involtini di Carne Genovesi

Braised veal roll stuffed with breadcrumbs, pine nuts, mushrooms, eggs, marjoram and parmigiano.

It is said that in the year 1800, when Genoa was suffering one of the harshest periods of famine in its history. The French invaders barricaded in the city, squeezed by the English on the sea and by the Austrians on land. A small group of Austrian officers taken prisoners were served “Tomaxelle” which left them stunned as it was unexpected. The strategy was aimed at discouraging the besieging enemy, to make them believe that Genova could still afford to give delicious meals even to those it captured despite being besieged and that the Genovese were far from starvation and therefore far from surrendering.

Filetto di Morone in Umido alla Ligure

Seared Mediterranean bluenose fish with potatoes, olives, pinenuts.

Pollo in Fricassea ai Carciofi e Limone

Braised chicken morsels with artichokes, lemon juice and parsley

Latte Dolce Fritto

Fried milk custard with vanilla sauce

Torta al Limone con Gelato alla Salvia

Ligurian lemon-olive oil cake with lemon curd and fresh sage gelato

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean creme anglaise

Budino di Mou Salato

Chilled sea salt caramel pudding with dark chocolate ganache

Classico tiramisu’ del Ristorante Bartolotta dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, Savoiardi cookies, espresso, cocoa