Bar Bambino Cafe & Wine Bar

Valentine's Day 2011 Menu

$85.00

$120 additional with wine pairings.

FIRST COURSE

Crudo of Wagyu beef with a freshly cracked egg 0.00

Wagyu beef sirloin finely diced and mixed with Terra Sonoma farm eggs, house-made dill pickles, capers, and tarragon mustard. Served with crostini.

Salmon tartare with olio nuovo 0.00

Wild-caught Sockeye Salmon finely diced and mixed with olio nuovo, fresh chives, dill, and capers. Served with whole wheat toast.

SECOND COURSE

Lobster ravioli with a seafood bisque 0.00

House-made pasta filled with lobster, mascarpone, and leek. Served in a rich seafood broth.

Chestnut pappardelle and wild mushrooms 0.00

House-made chestnut flour pasta tossed in a creamy sauce of wild hedgehog, black trumpet, and yellow feet mushrooms.

THIRD COURSE

Stuffed guinea fowl 0.00

Roasted fowl filled with pearl barley and golden raisin stuffing and sauced with a Tropinovec reduction.

Tafelspitz 0.00

Brisket and beef shank boiled in a natural jus, and served with beetroot relish and apple horseradish sauce accompaniments.

FOURTH COURSE

A perfect pair of cheeses lovingly presented with accompaniments 0.00

FIFTH COURSE

Chocolate treviso trifle 0.00

A killer combination of chocolate, espresso, marsala, and mascarpone. Tiramisu, Bambino style.

Meyer Lemon semifreddo 0.00

Layered frozen Meyer lemon mousse and crispy poppy seed tuiles. Served with chamomile syrup and a meringue kiss.

Dinner

Antipasti, Insalate e Zuppe

Baked tomino (for 2-4) 0.00

A Piemontese brie-style cheese baked until warm and soft; made exclusively for Bar Bambino by Andante Dairy.

13.50

with prosciutto

12.50

with balsamico braised radicchio

Arancinette 7.50

Small arancini with porcini and fontina.

Olive Plate featuring olive all'ascalana and citrus herb-marinated seasoned nocellara 7.50

Stuffed fried olives in the style of Ascoli and house-prepared nocellera olives, perhaps the finest olive we've ever tasted.

House-pickled vegetables 4.00

Assorted bread plate 6.00

Roasted beets with arugala, hazelnuts, and goat cheese 9.50

Wild boar and radicchio salad 10.50

Discovered during our recent trip to Trieste. Served table side with a rotating selection of exquisite olive oil, chunk sea salt, and fresh cracked pepper.

Zuppa di Fagioli 7.50

Tuscan-inspired shelling bean, farro, and kale soup. Deliciously warming

Formaggi e Salumi

Small (for 1-2) 13.00

Medium (for 3-4) 18.00

Large (for 5-7) 23.00

Panini

House-made sausage, pepper relish, and provolone 12.50

Eggplant Parm 11.50

Okay, so it's more Hoboken than Palmero, but damn it's good. Fried eggplant, tomato sauce, and fresh buffalo mozzarella.

Quattro formaggi con zucchine e basilico 12.50

Spanning the globe to bring you a better grilled cheese. Four cheeses, grilled sweet summer zucchini, and bright basil. Yum!

Bruschette

Crimini, Comte, and walnuts 10.50

Roasted squash, chard, and prosciutto cotto 11.50

Yummy seasonal tastes on a slice of bread. Can be made vegetarian.

Di Capri 10.50

A delicious stew of zucchini, tomatoes, and mozzarella.

Egg, white truffle salt, and Parmigiano-Reggiano 11.50

Baccala Mantecato 10.50

A pillowy puree of salt cod and potatoes.

Pasta

Pappardelle with sugo di coniglio 14.50

A divine braise of rabbit.

Cavatelli with sugo di agnello 15.50

Slow and savory stew of lamb finished with shaved pecorino.

Spaghetti with sugo di pomodoro 10.50

A simply perfect Tuscan tomato sauce.

Bucatini alla Gangivecchio 14.50

From Sicily, a savory and sweet saute of Romanesco cauliflower, chard, pancetta, pine nuts, and raisins.

Trofie with cream and sausage sauce 14.50

Fresh cream and house-made sausage with Parmigiano-Reggiano.

Lunch

Antipasti e Zuppe

Zuppa di Fagioli - cup 4.00

Tuscan-inspired shelling bean, farro, and kale soup. Deliciously warming

Zuppa di Fagioli - Bowl 7.50

Tuscan-inspired shelling bean, farro, and kale soup. Deliciously warming

Arancinette 7.50

Small arancini with porcini and fontina.

Olive Plate featuring olive all'ascalana and citrus herb-marinated seasoned nocellara 7.50

Stuffed and fried olives in the style of Ascoli and house prepared nocellara olives, perhaps the finest olive we've ever tasted.

House-pickled vegetables 4.00

Assorted bread plate 6.00

Insalate

Roasted beets with arugala, hazelnuts, and goat cheese 9.50

Wild boar and radicchio salad 10.50

Discovered during our recent trip to Trieste. Served table side with a rotating selection of exquisite olive oil, chunk sea salt, and fresh cracked pepper.

Organic mixed greens with aged balsamic vinaigrette 7.50

Grilled vegetable and goat's cheese salad 13.50

Grilled seasonal vegetables, creamy goat's cheese, and pesto dressing

Chicken and farro salad 13.50

Farro and arugula tossed with acciughe dressing, topped with grilled Mary's chicken.

Formaggi e Salumi

Small (for 1-2) 13.00

Medium (for 3-4) 19.00

Large (for 5-7) 25.00

Formaggi e Salumi

Small (for 1-2) 12.00

Medium (for 3-4) 18.00

Large (for 5-7) 23.00

Bar Bambino Lunch Trios

Soup/Salad/Panini 13.50

A cup of soup, a salad of organic mixed greens, and a half of panini of the day.

Soup/Salad/Pasta 14.50

A cup of soup, a salad of mixed organic greens, and a half order of pasta of the day.

Pranzo Plate 13.50

Classic Bar Bambino: mixed salumi, mixed breads, mixed greens.

Bruschette

Crimini, Comte, and walnuts 10.50

Roasted squash, chard, and prosciutto cotto 11.50

Yummy seasonal tastes on a slice of bread. Can be made vegetarian.

Di Capri 10.50

A delicious stew of zucchini, tomatoes, and mozzarella.

Baccala Mantecato 10.50

A pillowy puree of salt cod and potatoes.

Panini

Tuna with house-made olive tapenade 11.50

Prossciutto, goat cheese, and grilled sweet red pepper 11.50

House-made sausage, pepper relish, and provolone 12.50

Eggplant Parm 11.50

Okay, so its more Hoboken than Palermo, but damn its good. Fried eggplant, tomato sauce, and fresh buffalo mozzarella.

Quattro formaggi con zucchine e basilico 12.50

Spanning the globe to bring you a better grilled cheese. Four cheeses, grilled sweet summer zucchini, and bright basil. Yum!

Pasta

Cavatelli with sugo di agnello 15.50

Slow and savory stew of lamb finished with shaved pecorino.

Trofie with cream and sausage sauce 14.50

Fresh cream and house-made sausage with Parmigiano-Reggiano.

Spaghetti with sugo di pomodoro 10.50

A simply perfect Tuscan tomato sauce.

Piatti

Polpette 15.50

Small meatballs in a rich tomato, onion, and chard sauce

Polpette di Melanzane 14.50

Small balls of eggplant, pine nut with a touch of raisin; finished in a light tomato sauce.

Braised beef brisket with horseradish gremolada 24.00

A recipe adapted from our soul-brother in Roma. All-natural beef prepared in a slow and savory braise of red wine, porcini, and cocoa. Killer.

Contorni

Zucca al forno 5.00

Roasted winter variety squash.

Seasonal greens 5.00

Fagioli bolitti 4.50

Perfectly slow-simmered shelling beans with sage, garlic, and EVOO.

Dolci

Torta di cioccolato 8.00

Bittersweet chocolate torte between a hazelnut crunch crust and mascarpone cream topping. Ma certo!

Cookie plate 6.50

Citrus polenta cake 8.00

Vanilla gelato 5.00

6.50

with amarena cherries

8.00

with 15-year-old aged balsamico

4.50

Affogato

Bevande

Hand stirred soda (daily flavors, ask your server) 2.50

Tea, 2 cup pot 0.00

Estate Black 4.00

(Assam, Darjeeling, or Keemum)

Flavored Black 3.50

(Earl Grey)

Green 4.00

(Sencha with cherry)

Herbal 3.50

(Rooiboos, Chamomile, or Peppermint)

Esspresso drinks (please specify Northern Italian or Southern Italian roast) 0.00

3.00

Espresso

3.50

Macchiatto

4.00

Cappuccino

4.00

Latte Macchiatto

4.00

Americano

Coffee (origin changes, please ask) 0.00

4.50

1+ cup press hot

7.50

3+ cup press hot