Lunch

Bottino is open for lunch currently Wed-Sat from noon-3:00 PM.

STARTERS

soup of the day — 10

fried artichokes with lemon, chili-flake, sea salt — 16

arancini: butternut squash, robiola, sage, brown butter aioli — 18

duck and chicken liver parfait — 22

grape chutney, cornichon, brioche toast

burrata: vermouth poached pears and figs — 24

chili infused honey drizzle

fried mozzarella with prosciutto san daniele: basil pesto, pine nuts, spicy fig mostarda, pickled ramps —28

three cheeses, honeycomb, and artisan bread — 22

buttermilk basque (sheep, new york), five spoke harvest moon (cow,new york), ca d’ambros rusticapra (goat, italy)

autumn market salad —18

honey crisp apple, pomegranate, spiced walnuts, honey vinaigrette, stilton crumble

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PASTA

bavette cacio e pepe— 26

grana padano, pecorino, black pepper, olive oil

cavatelli alla norma — 26

charred eggplant, tomato, pickled pepper, shaved smoked ricotta

tagliatelle bolognese — 28

organic beef, veal, pork ragu

squid ink spaghetti — 34

jumbo lump crab, roasted cauliflower, jalapeno, prosciutto breadcrumb

cappelletti: sunchoke, butternut squash, mascarpone, bourbon — 28

brown butter, sage, aged balsamic, hazelnut crumble — 28

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SANDWICHES on artisan breads — 18

grilled marinated vegetables, roasted peppers, pecorino, arugula, focaccia

grilled chicken breast: avocado, herbal mayo, tomato, mixed greens, focaccia

prosciutto, mozzarella, olive oil, tomato, arugula, ciabatta

mortadella, spiced honey stracciatella, pistacchio cream

prosciutto, mozzarella, spicy fig, arugula

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FROM THE PLANCHA

pan-seared branzino— 38

sauteed spinach, marble potatoes, gremolata

dry-aged gruyere burger: bone marrow cipollini agrodolce, creamed spinach, spiced curly fries —24

sliced new york strip steak; arugula, shaved parmigiano, aged balsamic — 48