Menu

Gamberoni rossi imperiali alla Mazzarese (Àmmari a’ Mazzarisi)

Wood-roasted Mazzara del Vallo-style Mediterranean imperial red shrimp, aromatic herb crumbs, extra virgin olive oil, and lemon ($8 supplemental)

Carpaccio di pesce spada 

Swordfish carpaccio marinated in extra virgin olive oil and red wine vinegar with pomini tomatoes, shaved cucumber, and fresh oregano

Insalata mista dell’orto

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

Insalata di arancia, finocchio, cipolla rossa e olive 

Sicilian orange salad with shaved fennel, red onion, and black olives

Minestra di cavolfiore “Nonna Federica Bartolotta” (Minestra di vròcculi)

Grandma Federica Bartolotta’s rustic cauliflower-pasta soup with extra virgin olive oil, black pepper, and pecorino cheese

Ricciola alla Siciliana con radicchio e salsa d’acciughe (Alicciola o’ furnu)

Seared Sicilian yellowtail amberjack with wilted sautéed radicchio, light anchovy sauce ($4 supplemental)

Ravioli dolci Ragusani (Ravioli duci cu’ raú di porcu)

Classic Ragusa-style ricotta-cinnamon filled ravioli tossed in sweet butter with pork ragu and caciocavallo cheese

Rigatoni alla Norma (Pasta a’ Norma)

The classic Sicilian pasta served at Ristorante Bartolotta since 1993. Rigatoni with fried eggplant, pomini tomatoes, mozzarella, ricotta salata cheese, and fresh basil leaves

Casarecce al pesto Trapanese

Casarecce pasta commonly seen in the town of Trapani cooked with a form of pesto made with ground almonds, pomini tomatoes, basil, parsley, and garlic in a mortar and pestle with extra virgin olive oil and pecorino cheese

Risotto con polpo al basilico e pepe nero “Antica Marina” (Risu ca’ purpu o’ basilicò)

Vialone nano risotto with stewed octopus, basil and black pepper is a signature dish of Chef Giovanni at Ristorante Antica Marina located in the fish market in Catania

Spaghetti con vongole, gamberi, cappesante, olive e pane profumato

Spaghetti with tiny clams, wild pink shrimp, and scallops with white wine, pomini tomatoes, black olives, and aromatic herb crumbs ($4 supplemental)

Capretto da latte glassato alla Catanese (Caprettu ’nfurnatu a’ Catanisi)

Slow cooked, oven roasted Catania-Style glazed milk-fed goat - a favorite of T.J (Salvatore), the patriarch of the Bartolotta family ($8 supplemental)

Cosciotto di anatra al Marsala con lenticchie e scarola (Anatra a’ Marsala a’ linticchi ca’ scalòra)

Braised duck leg in Marsala wine sauce, stewed lentils, and escarole

grigliata mista di carne

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

Spigola alla Palermitana “La Scuderia” (Spìnula o’ furnu a’ Palermitana)

This dish was inspired by a visit to Ristorante La Scuderia located in the horse track in Palermo. Oven-baked imported Mediterranean seabass with pomini tomato, lemon, capers, Castelvetrano green olives, and fresh oregano

Cuscus di pesce alla maniea di Sciacca (Cuscusu di pisci a’ Sciacca)

A seafood stew made with couscous that was introduced from North Africa. 

While the exact date of the arrival of couscous in Sicily is often debated by food historians, there is little doubt of the Arabic origins in Sicilian Cuisine. It is typical of the fishing in the port town of Sciacca. The simplicity of the assorted fresh seafood stewed which includes shrimp, clams, mussels, red rockfish, and calamari gently stewed with garlic, wine, fresh chili pepper, and summer tomatoes will transport you to the bucolic fishing village of Sciacca along the southern coast of Sicily ($4 supplemental)

Semifreddo al pistacchio di Bronte con salsa al cioccolato

Semi-frozen pistachio cream with chocolate sauce

Granita Siciliana alla mandorle con pesche (Graniti o’ mendula)

Almond milk shaved ice granite with marinated peaches

Fragole al basilico con sorbetto al limone 

Summer strawberry salad scented with basil and lemon sorbetto 

Panna Cotta 

Silky milk custard with fresh berries 

classico tiramisu' del Ristorante Bartolotta dal 1993

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