Un viaggio in liguria

(g) gluten-free, (v) vegetarian, (d) dairy-free 
for reference only, please advise your server of any allergies. 

traditional ligurian dinner

59

Customize your traditional italian meal

by selecting one from each of these courses:

Antipasto:  your small starter appetizer

Primo:  your small pasta course

Secondo:  your main course

Dolce:  your small dessert or fruit

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Saturday/Sunday Only: TRADITIONAL ligurian LUNCH

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Choice of Antipasto or Primo, Secondo, and Dolce 

Antipasti

Choose one of the following starter appetizers

guazzetto di vongole veraci e muscoli

Sauteéd tiny clams and mussels in a garlic, tomato-white wine wauce with fresh peperoncino, parsley and oregano

insalata tiepida di mare

Warm seafood salad of shrimp, scallops, calamari, tiny clams, mussels, Taggiasche olives, potatoes, extra virgin olive oil, and lemon
4 supplemental

insalata mista dell'orto

Crisp salad of arugula, radicchio, endive with freshly shaved garden vegetables, extra virgin olive oil, and red wine vinegar (v)

minestrone al pesto di levante

Rustic summer vegetable soup with Levante-style basil pesto

antipasto misto alla riviera ligure

"Farinata" rosemary scented chickpea-olive oil pancake, "Cucculli" Dover sole and crab fritters, "Fiori Fritti" fried zucchini blossoms filled with mozzarella di buffala

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Primi

ravioli di sogliola e ricotta al timo limone

Dover sole-ricotta ravioli with sea scallops glazed in lemon-thyme white wine butter sauce

trofie al pesto di camogli con patate e fagiolini

Traditional Ligurian twist shaped pasta with Camogli-style basil pesto, "prescinseua" housemade clabber cream, potatoes, and string beans

pennette con scorfanetto, vino rosso e olive taggiasche

Penne pasta with sautéed rockfish, tomato, red wine and Ligurian olives

pansotti al prebuggiun con salsa di noci e crema ai pinoli

Handcrafted classic Ligurian ravioli filled with ricotta and borage greens with walnut sauce and pinenut cream

trenette all'ammiraglia

Admiral-style linguine pasta with clams, mussels, wild pink shrimp, scallops, and calamari with garlic, white wine, and pomini tomatoes
4 supplemental

 

 

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Secondi

buridda genovese

Genoa-style seafood stew with shrimp, scallop, calamari, clams, and mussels in a spicy tomato-white wine broth
4 supplemental

coniglio alla ponentina

Ponente-style slow cooked rabbit with stewed sweet onions, bell peppers, potatoes, Taggiasche olives, basil, sage, and rosemary

grigliata mista di carne

Mixed grill:  beef strip steak, pork rib, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
4 supplemental

merluzzo al vermentino con carciofi e maggiorana

Sauteéd line-caught cod glazed in Vermentino with thinly sliced artichokes, pomini tomatoes, and fresh marjoram

coscia di faraona con tocco di porcini e patate

Wood-roasted guinea hen legs, sautéed porcini mushrooms and roasted potatoes scented with garlic, sage, and rosemary

 

 

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Dolci

 

torta ligure all'olio di oliva e limone con gelato alla salvia

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

Spuma al miele di acacia e pinoli con albicocche

Acacia honey and pinenut mousse with summer apricot sauce

fragole al basilico con sorbetto al limone

Summer strawberry salad scented with basil and lemon sorbetto

panna cotta

Silky milk custard with fresh berries scented with garden mint

classico tiramisu' del Ristorante Bartolotta dal 1993

Signature dessert of layered whipped mascarpone cream, espresso soaked Savoiardi cookies dusted with dark cocoa 

 

 

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